Edmonds Fielder's Classic Sponge
(form the Edmonds Cookery Book)
3 eggs (seperated)
a pinch of salt
1/2 a cup caster sugar
1/2 cup cornflour
1 teaspoon plain flour
1 teaspoon baking powder
1. Beat the egg whites and salt until stiff (to check stiffness slowly turn the bowl upside down over a sink, the mixture should not fall out)
2. Gradually add sugar and beat until dissolved and stiff.
3. Add the egg yolks and beat until well blended.
4. Sift the cornflour, flour & baking powder together. Fold carfully into the mixture, you don't want to squish out the air.
5. Pour into two 20cm greased and linned cake or sandwich tins. Bake at 190 celsius for 15-20 mintues before turning onto a wire rack.
Our extra steps:
Because we did not have to cake tins we ended up making to cakes (two batches). If you don't want to do this you can make one cake and cut in half.
1. When cakes have cooled whip arround half of a small bottle of cream (give or take).
2. Spread the top of the first cake with a layer of jam and a a layer of cream. Spread a layer of jam on the bottom of the second cake and place on top of the first cake to create one large cake.
3. Use the remaining cream to spread a layer of top of the cake.
4. Cut fresh starwberries and place in the center. Pipe cream around the edge and around the starwberries. We also spread a little jam on the outside of our cake (see picture) decorate with a little chocolate.
Eat the cake quickly, you don't want the cream of go off or get runny.