Ingredients
Serves: 8-10
For sponge cake
- 18cm/7" round cake mould
- 40g butter, melted
- 40g milk
- 4 eggs, room temperature
- 95g sugar
- 10g honey
- 100g cake flour
For decoration
- 500g heavy cream
- 75g sugar
- 1 tablespoon vanilla
Method
- Preheat the oven to 160˚C. Line greaseproof paper around the mould. No need to grease the mould. The batter will rise better.
- Combine milk and butter and bring the temperature to 60˚C, keep it warm.
- Fill a large bowl with lukewarm water. In a medium bowl combine egg, sugar and honey. Place this bowl over the lukewarm water. Let the mixture reach 30-35˚C. By bringing up the temperature, it will speed up the process when whipping the eggs & melting the sugar.
- Using a hand mixer at high speed, whip until you can create ribbons (5-6 minutes). Lower the speed and whip another 2-3 minutes.
- Sift in flour and mix the batter using a spatula. Pour and fold in the milk and butter into the batter until smooth.
- Pour the batter into parchment lined mould. Remove big bubbles by tapping the mould on the work surface 2-3 times.
- Bake for 35min. Check the sponge is cooked by inserting a toothpick in the middle.
- Pro tip: before removing the cake from the mould, drop the mould from a high place (30cm) This shocks the sponge and prevent it from shrinking 9. Remove the cake from the mould and let it cool completely.
- Whip the cream in a medium bowl until you get stiff peaks. Use a small offset spatula to decorate the cake with strawberries & whipped cream.
