This was the first ever cake my mom taught me to bake. She baked something every Friday: chocolate cake, milk tart, carrot cake, or this vanilla sponge. Yes, I did not need or want anything growing up... I was a happy child.
(Makes one four-layer cake)
2 x 250ml cake flour
2 x 250ml caster sugar
125g butter
250ml full cream milk
4 x large eggs
4 teaspoons baking powder
1/2 teaspoon salt
zest of 1 lemon
1 packet instant vanilla pudding
250ml milk
500ml cream
250ml strawberry jam
Fresh strawberries and edible flowers for decoration
Preheat oven to 180°C.
Prepare two 23cm cake tins by lining them with baking paper and spray thoroughly with non-stick spray.
Sift together all dry ingredients.
Beat eggs and sugar until light and creamy. Add lemon zest.
Melt butter and milk together. Now fold the dry ingredients into the egg mixture and add butter mixture gradually. Work gently to keep all the air in.
Divide batter into the two pans and bake for 25-30 minutes. Test in the middle of the cake to see if ready before you take the cake out the oven.
Remove the cakes from the tins and cool on a cooling rack.
One packet instant vanilla pudding – ignore the instructions and just make it with 250 ml milk, leave in fridge to set. Whip 500ml cream until stiff and add the vanilla pudding and beat some more until mixed. Gently fold in a small tin of passion fruit pulp.
When the cake has completely cooled down, split each cake in half so that you have four layers. I use a thread, but if you can cut straight it is fine.
Now spread each layer with strawberry jam. Then layer the cake with the filling in between. Decorate with fresh strawberries and edible flowers.
For more recipes, go to www.my-easy-cooking.com.
