You can easily use a bought sponge to create this but the ability to create a light as a feather sponge will improve your chances of getting into Masterchef. You can have this ready in 45 minutes, plus a little cooling time.
3 eggs, separated, lightly beat the yolks
¾ cups caster sugar
¾ cup cornflour
1 T plain flour
1 t baking powder
1 t melted butter
2 t golden syrup, dissolved in 1 T boiling water
You will also need
strawberries – from the garden (about 250g) or a punnet
200 mls cream
1 T icing sugar
extra icing sugar for dusting
Preheat the oven to 180◦ C, and grease and line with baking paper, 2 x 20cm round cake times. I use a spray for this. Grease the paper lining and dust with a little flour – this gives the cake a lovely crust.
Beat the egg whites until they are firm, but not dry. If you beat them too long, you will find it hard to mix in the other ingredients. Gradually add the sugar, whilst the beater is still on.
With a large metal spoon, gently fold in the egg yolks, then fold through the cornflour, flour and baking powder. Fold in the melted butter and the golden syrup and water mix, but only until the ingredients are just incorporated.
Divide between the two tins and bake for 20 – 25 minutes. When the cake is cooked, it will spring back when you touch it. Cool the sponges in their tins for a few minutes. Use a metal spatula to run round the edges of the tins and gently place the sponges on a wire rack, that you have covered with a clean tea towel. Peel the baking paper off the cakes, turn them over and cool completely.
Whip the cream and icing sugar until soft peaks form, and spread over one cake. Place sliced strawberries on the cream, and then carefully position the other cake on top. Arrange the rest of the whole strawberries on the top of the sponge, sieve a little icing sugar over the top and serve.