Image default
Cooking Club Recipe

Poh’s Strawberry Rosewater Sponge Cake

This is such a beautiful classical cake, so fresh and light and perfect for Summer.

Poh’s Strawberry Rosewater Sponge Cake

Poh’s Strawberry Rosewater Sponge Cake This is such a beautiful classical cake, so fresh and light and perfect for Summer. Create this month’s Sponge Cake with these great items: Poh Bakes 100 Greats Smith+Nobel 1000W Planetary Stand Mixer Stanley Rogers 4pc Baguette Hostess Set Smith+Nobel 70pc Crawford Cutlery Set     Print This
Prep Time:
Nutrition facts: calories fat
Rating: 3.1/5
( 13 voted )

INGREDIENTS

Sponge Cake

6 eggs
3/4 cup caster sugar
pinch salt
1 tsp vanilla extract
1/2 cup flour, sifted
1/4 cup cornflour, sifted
1 1/2 tsp baking powder, sifted
1/4 cup butter, melted

Bits & Pieces

600g thickened cream
60g icing sugar
2-3 tsp rosewater OR to taste
Few drops red OR pink food colouring
3 punnets fresh strawberries, thinly sliced

INSTRUCTIONS

Preheat the oven to 170ºC fan forced. Line the bottom of 2 x 20cm round cake tins, grease and flour the sides.

To make the sponge, combine the eggs, sugar, salt and rosewater in a medium mixing bowl and whisk on high speed with an electric mixer until the mixture triples in volume and is very pale and thick. Add the flour, cornflour and baking powder in 3 batches, folding very gently with a whisk making sure no pockets of flour remain especially at the bottom of the bowl. Add the butter and fold careful to combine. Pour into the prepared tins and bake for about 25 minutes or until an inserted skewer comes out clean. When the sponges come out of the oven, run a pairing knife around the edges the tin to release the sides and turn the cakes out onto a cooling rack. Cool completely before assembling.

To assemble, whisk the cream, icing sugar, rosewater and food colouring to stiff peaks. Transfer into a piping bag fitted with a 1cm nozzle of any shape you like and refrigerate. Next, slice each cooled disk of sponge horizontally in half. Place one disk on your serving plate and spread about 5mm thick of the cream to cover the surface, then spread one third of the sliced strawberries evenly to cover the cream. Repeat this with another two layers of the sponge, then spread the entire surface of the cake with about 5mm of cream. Decorate the cake with the remaining strawberries.

Create this month’s Sponge Cake with these great items:

 

JOIN THE CLUB

 

Related posts

Poh’s One Bite Mince Pies

Royce Cocciardi

Poh’s Rustic Italian Pie

Keith Fabila

Poh Cooks up a Storm at the Media Launch of the HS Cooking Club

Keith Fabila