Apple & Cinnamon Tea Cake
Coconut & Blueberry Cake
Family Chocolate Cake
Healthy Baker Christmas Cake
Lemon & Passionfruit Cupcakes
Lemon Drizzle Cake
Orange & Pistachio Syrup Cake
Sponge Cake w/ Strawberries & Cream
Upside Down Plum Cake
Almond & Raspberry Friands
Apple, Sultana & Oat Muffins
Buttermilk Pancakes with Berries
Carrot Cake Muffins
Chia Orange Pancakes with Honeyed Ricotta
Family Favourite Self-Saucing Chocolate Pudding
Pear, Almond & Raspberry Pie
Raspberry Crunch Muffins
Rhubarb & Berry Crumble
Steamed Ginger Pudding
Sticky Date Pudding
Chia Anzac Biscuits
Chocolate Chip Cookies
Date & Apricot Cookies
Gingerbread Heart Cookies
Pecan Pie Squares
Peppermint & Chocolate Shortbread
Macadamia & Apricot Slice
Oat, Honey & Raisin Biscuits
Orange Coconut Buttons
Seed & Oat Biscuits
SPONGE CAKE WITH STRAWBERRIES & CREAM
The secret to making a light and delicious sponge cake.
Prep: 15 mins (+ cooling) Cooking: 20 mins
4 eggs, separated
1 cup caster sugar
11/3 cups Healthy Baker Self Raising Flour
1/3 cup boiling hot water
250g fresh strawberries, hulled and halved (sliced if large)
1/3 cup strawberry jam, warmed
250mls thickened cream, whipped
pure icing sugar, for dusting
Preheat oven to 180ºC. Grease and line base and sides of 2 x 20cm round deep cake pans.
Place egg whites in a medium bowl and using an electric mixer, beat until peaks form. Gradually beat in sugar, beating well between each addition. Beat 2 minutes longer.
Lightly beat egg yolks with a fork, then use a large metal spoon to stir into egg white mixture. Fold in flour. Pour hot water down the side of the bowl and stir into mixture.
Pour into prepared pans and gently smooth surface. Bake 20 to 25 minutes or until cooked. Cakes should be lightly browned and spring back slightly when touched.
Turn cakes onto a cake rack lined with non-stick baking paper, then carefully turn upright to cool.
Meanwhile, combine strawberries and warmed jam. Cover and refrigerate.
When cakes are cool place one sponge on a serving plate. Spread with strawberries and cream. Top with remaining sponge and dust with sifted icing sugar.
* Tips for the perfect sponge:
- Use fresh eggs at room temperature.
- Ensure all utensils are clean and dry.
- Make sure no egg yolk is in the whites.
- Do not overbeat the egg whites. Initially they should be beaten just till they hold peaks when the beater is lifted.
- Bake immediately after mixing.
- Don't be tempted to peek and open the oven door too early!
- When the sponges are cooked turn them out. Do not let them cool in the pan.
- Carefully peel away the baking paper from sponges after cooking.