WENDY”S SPONGE CAKE :

INGREDIANTS:

EGGS -4 NO.
CASTER SUGAR -165 GM
WHEATEN CORNFOUR -100 GM
CUSTARD POWDER -30 GM
CREAM OF TARTAR -1 TEASPOON
BI CARBONATE OF SODA -1/2 TEASPOON
THICKENED CREAM – 300 ML
ICING SUGAR MIXTURE -1 TABLESPOON
VANILLA EXTRACT -1/2 TEASPOON
STRAWBERRY JAM ,WARMED -80 GM
STRAWBERRIES ,SLICED THINLY -250 GM
ICING SUGAR MIXTURE, EXTRA -1 TABLESPOON

METHOD:

PREHEAT OVEN TO MODERATE .GREASE AND FLOUR TWO DEEP 22 CM-ROUND CAKE PANS.

BEAT EGGS AND CASTER SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL THICK AND CREAMY ;TRANSFER TO LARGE BOWL.
SIFT DRY INGREDIANTS TWICE ONTO PAPER ,THEN SIFT OVER EGG MIXTURE ;GENTLY FOLD INGREDIANTS TOGETHER .

DIVIDE MIXTURE EVENLY BETWEEN PREPARED PAN AND BAKE IN MODERATE OVEN ABOUT 20 MINUTES.

BEAT CREAM,ICING SUGAR AND EXTRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.PLACE ONE SPONGE ON SERVING PLATE ;SPREAD FIRST WITH JAM ,THEN CREAM MIXTURE.TOP WITH STRAWBERRY SLICES,THEN WITH REMAINING SPONGE .DUST WITH SIFTED EXTRA ICING SUGAR MIXTURE.


TIPS :

WHEN FOLDING FLOUR INTO EGG MIXTURE ,YOU CAN USE A LARGE METAL SPOON ,A RUBBER SPATULA OR A WHISK,OR USE ONE HAND LIKE A RAKE.