Bon's Special Heart-Shaped Sponge Cake
July 02, 2019
Categories: Desserts, Cakes, Layer, Snacks, Dairy, Eggs, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Baby Shower, Birthday, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Valentine's Day, Weeknight Meals, 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."
- 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
Beat egg whites until stiff and then add 3/4 cup of caster sugar and a pinch of salt, being careful not to overbeat.
Add egg yolks to the whites, just mix a little through.
Sif dry ingredients together three times and very gently fold through into egg mixture.
Pour into two greased and floured heart-shape lined cake tins.
Cook in a pre-heated moderate oven (170C) for at least 20 minutes.
They will come right up to the top of the tin, don't be tempted to take out early or they will sink.
Leave to cool for a couple of minutes before turning out on to a rack to cool completely.
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.