Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

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DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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2 February 2021

Strawberry & Cream Sponge Cake

Try this delicious classic dessert as the perfect, homemade afternoon tea offering for you customers.

Prep

40 min

Serves

Ingredients

No of servings

Premium Sponge Mix500g

Eggs4

Water180mL

Punnet Strawberries1

Thickened Cream600mL

Caster Sugar50g

Vanilla Essence50g

Methods

Step 01

Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm cake tins with baking paper.

Step 02

Place water and eggs into mixing bowl, followed by the Premium Sponge Mix.

Step 03

Using a whisk attachment on an electric mixer, whisk together on low speed until combined. Mix on fast speed for 10 minutes until the mixture is lump-free.

Step 04

Pour the batter evenly into the tins. Bake in the oven for approximately 20 minutes or until the sponge bounces back when pushed in the middle. Tip cake onto a wire rack to cool.

Fresh Cream

Place thickened cream, caster sugar and vanilla essence into the mixing bowl. Using an electric mixer, whisk on fast speed until stiff peaks are formed.

Finishing

Place one sponge on cake board and then spread some of the cream onto it. Place the second cake on top and spread more cream on top.
Using a piping nozzle, pipe some rosettes around the cake and top with strawberries.