Whisky Syrup Sponge Cake with Cream and Strawberries
Spring is here, bringing with it the sweet and luscious strawberries of the season. Visit your local strawberry farm for the pick of the crop! A popular birthday favourite in our family, this delightful sponge cake is guaranteed to please everybody at your next party occasion.
· Sponge Cake
4 free range eggs
1 cup organic sugar
1 cup organic plain flour
Beat whole eggs with sugar until mixture is white and fluffy. Fold in sifted flour.
Pour mixture into cake tin lined with non-stick baking paper. Bake in a slow (150 degrees) oven until light brown (30 mins) Test with skewer. It should come out clean when the cake is baked. Allow to cool on wire rack.
Dissolve ½ cup organic sugar in ½ cup boiling water. Cool to room temperature.
Add 1/4 to 1/3 cup whisky, brandy or rum.
Whip 1 cup cream with 1 -2 tablespoons of sugar and a little natural vanilla extract (or bean). Beat until thick and stiff.
(Tip: Chill cream and beaters, so it is easier to whip)
Wash and cut strawberries into quarters.
Using a sharp knife, divide the sponge into two layers. Spoon whiskey syrup on both sponge layers. Spread cream and layer cut strawberries on base. Add top layer. Spread with cream and decorate with strawberries.