SPONGE LAYER CAKE / SWISS ROLL
- 5 eggs
- 1 cup sugar
- 1 teaspoon vanilla essence
- ¾ cup cake flour
- ½ cup cornflour
- 1 teaspoon baking powder
- pinch of salt
- 500 ml fresh cream, whipped with 4 teaspoons of sugar
- 1 punnet strawberries
- strawberry jam
Separate the eggs.
Sift the flour, cornflour, baking powder and salt together en set aside.
Beat egg whites until stiff, add sugar and beat again.
Add egg yolks and vanilla essence to the mixture and beat.
Fold in sifted dry ingredients.
Pour into 2 greased round tins or a swiss roll tin and bake at 180 ºC for 15 minutes.
When cool, halve the cakes to get 4 layers and spread strawberry jam and whipped cream between the layers.
Decorate the top with whipped cream and cut up strawberries.
Enjoy!!
Recipe and photo: Yasmeen Ibrahim
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