Strawberries and Cream Sponge

SERVES: 12

PREPARATION TIME: 15 minutes

COOKING TIME: 35-40 minutes

Ingredients

5 large eggs
150g caster sugar
few drops vanilla essence
150g plain flour, sifted
8 tbsp Filippo Berio Mild & Light Olive Oil

Filling :

150ml/ ¼ pt double cream
150g strawberries, halved
3 tbsp strawberry conserve
Icing sugar to dust

Method

Preheat the oven to 180C/Fan 160C/350F. Oil and base line two 20cm/8in round sandwich tins. Use an electric whisk to whisk the eggs sugar and vanilla together in a large bowl until they are really thick enough to leave a trail on the surface when the whisk is lifted.
Gently fold in half the flour with a metal spoon then half the oil. Repeat working very lightly. Pour the mixture into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; remove tins then transfer to a wire rack and leave until cold.
To decorate whip the cream until it forms soft peaks; mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.

COOK WITH:
Mild & Light in colour

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Mild&Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.