- Prep:
- 40 min
- Cook:
- 85 min
- Serves:
- 12
Ingredients
Sponge Cake
- 1 cup (150g) plain flour
- 1 tsp baking powder
- 6 large eggs, at room temperature
- ¾ cup (165g) caster sugar
- 2 tsp Queen Organic Vanilla Extract
- 75g unsalted butter, melted, cooled
To assemble
- 600ml thickened cream
- 1 tsp Queen Concentrated Vanilla Extract
- ½ cup (170g) strawberry or raspberry jam
- Fresh strawberries, to decorate
Method - Meringues
-
Step 1
Prepare Queen Meringue & Pavlova Mix as per pack directions, adding Queen Concentrated Vanilla Extract. Pipe meringues onto baking paper and bake at 100°C fan-forced/120°C conventional for 1 hour.
Method - Sponge Cake
-
Step 1
Preheat oven to 160°C fan-forced/180°C conventional. Grease & line the base and sides of 2 x 20cm round cake tins.
-
Step 2
Sift flour and baking powder together three times. Set aside.
-
Step 3
In a stand mixer fitted with whisk attachment, beat eggs, caster sugar and Vanilla Essence on high speed for 15 minutes until mixture is thick and pale in colour.
-
Step 4
Sift ¼ of the flour mixture into egg mixture and gently fold using a large metal spoon. Repeat with remaining flour mixture, taking care not to over mix.
-
Step 5
In separate bowl, add a heaped spoonful or two of the batter into the melted butter mix to combine.
-
Step 6
Add butter to sponge batter and fold very gently to combine, with no streaks of butter remaining.
-
Step 7
Pour batter into two prepared tins and gently smooth the tops. Bake for 20-25 minutes or until top springs back when lightly touched. Allow cakes to cool in tins for 5 minutes then turn out onto wire rack to cool completely.
Method - To assemble
-
Step 1
Whip cream and Concentrated Vanilla Extract until firm peaks form.
-
Step 2
Place the first sponge layer on a serving plate and spread generously with vanilla cream. Top with berries and a drizzle of jam.
-
Step 3
Top with remaining sponge, then top with more cream, strawberries, jam and meringues to finish.
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