Bon's Special Heart-Shaped Sponge Cake

10
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian and their winning cake in a cake baking competition. Times are estimated."

Original recipe yields 10 servings
OK

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 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.

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