Strawberry Cream Sponge

Name: Strawberry Cream Sponge
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 3 medium eggs; 150 g caster sugar; 75 g plain flour, sifted; 1 tablespoon oil; 150 ml double cream, whipped; 225 g strawberries, sliced; icing sugar, to dust

Submitted by she who can not cook

"To freeze pack, freeze up to 10 months. To serve, unwrap and thaw at room temp 2-3 hours. Cut into 2 layers. Place bottom half on a serving dish and spread with the cream. Cover with strawberries. Put top layer on, sift with icing sugar. Serve the same day."

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Ready In:: 40mins
Ingredients:: 7
Serves:: 8

ingredients

3 medium eggs
150 g caster sugar
75 g plain flour, sifted
1 tablespoon oil
150 ml double cream, whipped
225 g strawberries, sliced
icing sugar, to dust

directions

Preheat oven 190c.
Grease a deep 20cm cake tin, line with paper on base.
Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
Fold in the flour.
Turn out into the tin and level.
Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
Turn out on to wire rack, peel off lining cool.
Freeze without filling (see above).