Amy's large sponge cake . Recipe

Name: Amy's large sponge cake .
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1/2 cup caster sugar .; 3/4 cup selfraising flour .; 1/4 cup cornflour .; 15 grams butter .; 3 tbsp hot water .; 1 tsp vanilla essence .; 2 punets strawberries .; 300 ml cream - thickened .; 1 cadbury flake .

Servings: persons

1
Preheat oven to 180'C grease and line two small cake tins or one larger cake tin to make one large sponge cake and set aside .
2
Beat eggs until thick and creamy , add sugar , and continue beating until sugar is dissolved .
3
now fold in sifted flours gently to combine .
4
then combine the butter , water and vanilla essence mix and add to cake dough mix and combine .
5
pour batter into the prepared cake tins and cook for 30-35 minutes or for the larger cake 40-45 minutes or until golden brown and cake springs back to touch , leave in cake tins to cool for about 5 minutes the place on a cooling rack to cool completely .
6
whip cream until thick adding a little sugar and mix well but do not over mix or cream will curdle .
7
wash and take out centres of the strawberries and halve .
8
on one of the sponge cakes spread whipped cream all over to cover .
9
now take the strawberry halves and place them all round on top of the cream , place top sponge cake on top and dust generously with icing sugar .
10
serve and enjoy .
11
:-) .
12
for the one large sponge cake I piped whipped cream all over top and placed strawberry circles on top of the cream them sprinkled crushed flake all over top for a chocolate effect .
13
serve and enjoy .
14
:-) .

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 1/2 cup caster sugar ., 3/4 cup selfraising flour ., 1/4 cup cornflour ., and more.

Yes, Amy's large sponge cake . falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Amy's large sponge cake .

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions