BASIC SPONGE CAKE 4 extra large eggs250 g (300 ml) Huletts Castor Sugar280 g (500 ml) cake flour15 ml baking powder250 ml milk100 g butter5 ml vanilla essenceMethod: Preheat oven to 180ºC.Beat eggs and castor sugar together until thick and creamy.Sift the flour and baking powder together and fold into egg and sugar mixture.Heat milk and butter together, but do not boil.Add vanilla essence.Stir into batter.Spoon into 2 x 22 cm round greased cake pans.Bake for 25-30 minutes until done.Cool on wire rack.
STRAWBERRY CREAM CAKE 1 basic sponge cake125 ml strawberry jam250 ml fresh cream5 ml vanilla essenceHuletts Castor Sugar, to taste a mixture of fresh or frozen berriesHuletts Icing Sugar for dusting Sandwich the cake layers with strawberry jam.Also spread top of cake with the jam.Beat the cream until stiff and flavour with vanilla essence and castor sugar to taste.Spread cake generously with the beaten cream.Wash and hull the berries (defrost if using frozen berries).Decorate cake with berries.Dust with sifted icing sugar just before serving.Serve immediately.
CUSTARD CAKE 1 x Basic Sponge CakeFILLING500 ml milk40 g (75 ml) custard powder1 ml salt125 g soft butter210 g (250 ml) Huletts Castor Sugar5 ml vanilla essence Cut the two sponge cake layers horizontally in halve ending with 4 layers.Heat 400 ml milk to boiling point.Mix custard powder with remaining milk to form a smooth paste and stir into boiling milk.Keep on stirring until the mixture thickens. Remove from stove and cover with cling wrap to prevent crust forming.Leave to cool completely.Beat the butter and castor sugar in food processor until light and creamy.Add the vanilla essence and spoon in the thick custard, a little at a time, with the machine running constantly.Spread a third of the custard mixture over the first sponge cake layer.Repeat the process, ending with the last sponge cake layer topped with the custard filling.
SPONGE CAKE WITH LEMON FILLING 1 x Basic Sponge Cake190 ml lemon curd (see below)250 ml cream, whippedicing sugar LEMON CURD60 g butter or margarine70 g (80 ml) Huletts Castor Sugar2 extra-large egg yolks60 ml lemon juice Spread the lemon curd over one of the sponges and top with whipped cream.Place the remaining sponge on top.Dust with icing sugar.Heat the butter and sugar together in a double cooker.Beat the egg yolks and add to the mixture along with the lemon juice, beating continuously.Continue stirring until the mixture begins to thicken.Remove from stove plate and leave to cool.