STRAWBERRY AND CREAM VICTORIAN SPONGE CAKE
4 eggs
1 cup of sugar
1 teaspoon vanilla essence
½ cup of oil
½ cup of boiling water
1 ¼ cups of cake flour
3 teaspoon baking powder
250 ml fresh cream
1 punnet strawberries
Beat eggs and sugar and then add vanilla essence.
Add sifted flour and baking powder and mix in gradually until mixture is smooth.
Add the boiling water and oil and mix.
Bake at 180ºC for 25 minutes.
Beat the fresh cream with 2 teaspoons of sugar until stiff.
Slice cake in half and layer some cream and cut up strawberries.
Pipe remaining cream on top and decorate with strawberries.
Dust with icing sugar.
Photo and recipe: Yasmeen Ibrahim
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