Ingredients

For the sponge cake:

• 120g eggs
• 60g self-raising flour
• 60g granulated sugar
• 10g butter
• 10g milk
• 2 drops vanilla essence

For the strawberry syrup:

• 40ml water
• 25g granulated sugar
• 1 tsp strawberry jam

For the whipped cream:

• 600ml cream
• 80g granulated sugar

For the garnish:

• 2 Strawberries

Tools

• Kenwood Cooking Chef XL

Method

For the sponge cake:

1. Sieve flour well and put baking paper on the mould.
2. Place butter, milk and vanilla essence into a mixing bowl
3. Whip eggs in the bowl and add sugar. Middle speed 5 for 3mins then speed 3 for 10mins.
   (do not make big bubbles)
4. Add flour onto egg by 2-3 times and fold flour with creaming beater attachment, speed min.
5. Place bowl of butter and milk mix onto bain-marie and bring temp up to 50c.
6. Add the sponge cake mix to butter mix and mix fast.
7. Pour sponge mix to mould and bake 160c 25mins, then turn around and bake 5mins.
8. Take the cake out from the oven and drop mould from 10cm high.
9. Take the cake out from the mould and place the cake upside down on the net and cloth.
10. Wrap in cloth and rest cake for 1 night.

For the syrup :

1. Place water and sugar into the saucepan and heat until sugar is dissolved. Off from the heat and add strawberry jam, mix well.
2. Cut the sponge cake into half from the side and brush syrup on the sponge cake (bottom part) when the syrup is warm.

For the whipped cream:

1. Place cream and sugar into the mixing bowl then whip the cream until stiff peaks.

To assemble:

1. Cut half amount of strawberry into halves.
2. Put whipped cream onto the bottom part of the sponge cake, put cut strawberries on the cream then cover strawberries with more cream on top.
3. Put another top half of the sponge cake onto the strawberry and cream.
4. Use a palette knife and cover the whole cake with cream.
5. Put the rest of the strawberries on the cake.