Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) cornflour
  • 1/2 tsp cream of tartar
  • 1/4 tsp bicarbonate of soda
  • 4 eggs, separated
  • 3/4 cup (165g) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 150g strawberry jam
  • 200ml thickened cream, whipped to soft peaks
  • Icing sugar, to dust

Instruction

  • Preheat oven to 180°C. Grease two 20cm round cake pans.
  • Sift the plain flour, cornflour, cream of tartar and bicarbonate of soda into a large bowl. Sift twice more, then set aside.
  • In a clean, dry bowl, whisk the eggwhites with electric beaters until soft peaks form. Gradually add the caster sugar, whisking constantly, until you have stiff peaks. Add the yolks, one at a time, and whisk until thick and pale.
  • Using a large metal spoon, fold in the vanilla seeds. In 3 batches, gently fold in the dry ingredients until just combined.
  • Divide the mixture between the cake pans, then bake for 20-25 minutes or until the top springs back when lightly touched. Remove from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
  • Once cool, thickly spread the jam on top of one of the cakes, then top with whipped cream. Sandwich with the remaining cake, then dust with icing sugar and serve.