Victorian Sponge Cake
1 c. caster sugar
2 tsp. lemon zest
1/4 c. boiling water
1 tbsp. lemon juice
1 1/4 c. self raising flour
1 1/2 c. heavy [whipping] cream
1/2 tsp. pure vanilla extract
4 tbsp. confectioner’s sugar
1/2 lb. strawberries, washed and hulled and sliced
Preheat the oven to 350F. Grease and flour two 8” round cake pans. Stir together the sugar and the lemon zest. Separate the egg whites and egg yolks; beat egg yolks until light, then gradually beat in sugar. When very thick & creamy, stir in boiling water & lemon juice. Sift flour twice, then sift over top of egg yolk mixture. Fold in lightly but thoroughly. Using a standing mixer, whip the egg whites until thick & fold in lightly.
Divide mixture evenly between pans. Bake for 30 mins or until top springs back when touched. Turn out on wire racks to cool.
For the “icing”, using a standing mixer, whip the cream with vanilla and powdered confectioner’s sugar until the cream mixture is stiff.
Set one cooled layer of cake on a plate. Sandwich layers together with the strawberry layer and then piping the cream mixture on top of this cake layer.
Pipe remaining cream and decorate with the remaining strawberries.
Makes one 8” cake