Strawberry Cream Sponge

1. 1

   Preheat oven 190c.

2. 2

   Grease a deep 20cm cake tin, line with paper on base.

3. 3

   Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.

4. 4

   Fold in the flour.

5. 5

   Turn out into the tin and level.

6. 6

   Bake 20-25 minutes until cake springs back when lightly pressed in the centre.

7. 7

   Turn out on to wire rack, peel off lining cool.

8. 8

   Freeze without filling (see above).

* Per serving · 4 servings · Values may vary.

No additional tips available.