Cinnamon And Peach Sponge Cake

Ingredients

3 Large Eggs
155g CSR Caster Sugar
90g Self Raising Flour
2 Teaspoons Ground Cinnamon
Peach Jam
425ml Thickened Cream
1 Punnet Strawberries
CSR Soft Icing Mixture

Method

1. Line the base and side of a 20cm cake tin with a non stick baking paper.
2. Whisk the eggs until they begin to thicken and then gradually add 90g of CSR Caster Sugar. Keep whisking until the mixture is thick enough for the whisk to leave a trail, about 8 mins. 
3. Sieve the self raising flour and cinnamon together twice. Then sprinkle onto the egg mixture and fold in quickly and lightly using a large metal spoon.
4. Turn into the prepared tin and bake at 180oC for 25 to 30 mins or until the cake is just beginning to come away from the sides of the tin. Leave in the tin for 2 to 3 mins, then turn onto wire rack to cool. When cold, cut in half horizontally with a serrated knife.
5. Whip the cream and remaining CSR Caster Sugar together until fairly stiff, remove half and refrigerate. 
6. Hull the strawberries and cut in half. Reserve about 10 halves. Fold the remaining sliced strawberries into the sweetened cream.
7. Spread the lower half of the sponge with a layer of the peach jam and then carefully spread and smooth the strawberry cream mixture over the surface. Place the other half of the cake on top. 
8. Sieve the CSR Soft Icing Mixture over the surface.
9. Whip the remaining chilled whipped cream to a consistency stiff enough for piping. Fill a piping bag with the cream and pipe large rosettes around the perimeter of the top of the cake. Decorate with the reserved strawberry slices.

Comments

Tip: Apricot Jam can easily be substituted in this recipe!