Bon's Special Heart-Shaped Sponge Cake
Recipe: #32857
July 02, 2019
Categories: Desserts, Cakes, Layer, Snacks, Dairy, Eggs, Baby Shower, Birthday, Entertaining, Mother's Day, Potluck, Valentine's Day, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Butter/Margarine more
"From our weekday newspaper The West Australian and their winning cake in a cake baking competition. Times are estimated."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (116.2 g)
- Calories 209.7
- Total Fat - 9.3 g
- Saturated Fat - 3 g
- Cholesterol - 361.6 mg
- Sodium - 208.1 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 0.2 g
- Sugars - 15.3 g
- Protein - 12.5 g
- Calcium - 55.6 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat egg whites until stiff and then add 3/4 cup of caster sugar and a pinch of salt, being careful not to overbeat.
Step 2
Add egg yolks to the whites, just mix a little through.
Step 3
Sif dry ingredients together three times and very gently fold through into egg mixture.
Step 4
Pour into two greased and floured heart-shape lined cake tins.
Step 5
Cook in a pre-heated moderate oven (170C) for at least 20 minutes.
Step 6
They will come right up to the top of the tin, don't be tempted to take out early or they will sink.
Step 7
Leave to cool for a couple of minutes before turning out on to a rack to cool completely.
Step 8
Cut each cake in half, and spread with strawberry jam and cream and then cream the top and sides and decorate with fresh strawberries.
Tips & Variations
No special items needed.
1 Reviews
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