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METHOD:

INGREDIENTS:

  • 1 cup Lion Self Raising Flour, sifted

  • 4 eggs, separated

  • ¾ cup sugar

  • 1 tsp butter, melted

  • 2 tbsp boiling water

  • Vanilla essence (optional)

  • 300ml Fresh whipping cream

  • 1 punnet fresh strawberries, halved

  1. Beat egg whites until stiff. Add yolks and beat again.

  2. Slowly add sugar and beat into mix until dissolved.

  3. Fold in sifted flour and lastly add butter and water, and a few drops of vanilla essence if desired.

  4. Split cake mixture between two tins and bake for 20 minutes in an oven at 180°C (160°C fan forced).

  5. Cool on a wire rack.

  6. Spread a layer of jam on the top of one cake then place a layer of strawberries, dollop on the whipped cream in a thick layer to completely cover the strawberries. Add another layer of strawberries and then place the other cake on top. Sprinkle with icing sugar before serving.

Victoria Sponge Cake