Strawberries And Cream Sponge Cake - cooking recipe

Ingredients

5 None large eggs, separated
3/4 cup granulated sugar
1/2 cup self-rising flour, sifted
1/2 tbsp butter, mixed with 4 tbsp boiling water
9 oz strawberries, halved
None None FOR THE CHANTILLY CREAM
1 1/4 cups heavy cream
2 tsp sugar
1 tsp vanilla extract
None None FOR THE ICING
1 cup powdered sugar
1 None passionfruit, pulp scooped out
4 1/2 tbsp butter, softened

Preparation

Preheat oven to 350\u00b0F. Grease 2 (8 inch) cake pans and dust with flour.
In a stand mixer, whip egg whites to soft peaks. Gradually beat in sugar until stiff and glossy. Beat in egg yolks, 1 at a time, then fold in flour. Add dissolved butter and mix until combined. Distribute between cake pans and bake for 20 mins, or until cake springs back when touched. Turn out onto a clean tea towel to cool.
Place 1 sponge cake on a cake plate and cover with strawberries.
To make the chantilly cream, whip ingredients together to soft peaks. Spread over strawberries then top with remaining sponge cake.
To make the icing, beat ingredients together until smooth. Spread over cake.