- 1 cup self-raising flour (this needs to be sifted three times).
- 4 eggs separated
- ⅔ cup caster sugar
- 1 teaspoon vanilla essence
- Pre-heat your oven at 180C.
- Line your cake tin/s. If you don’t have a spring form tin (or two for that matter), you can use a normal cake tin. However, when the cake is cool, you will need to cut it in half to make a top and a bottom.
- Next separate the egg whites from the yokes.
- Whisk the egg whites in a bowl until stiff peaks are formed.
- While still beating, pour in the ⅔ cup caster sugar (the mixture should become thick and glossy.)
- Add the sifted self raising flour.ext add the egg yokes and vanilla essence, and beat for another 20 seconds - fold in the flour quickly but lightly.
- Pour an even amount into each tin and spread to edges.
- Bake in 180C oven for about 20 minutes or until light brown, and shrinks from sides of tin.
- Leave sponges in tin for 5 minutes before turning out on to cooling racks.
- When cakes are cool, place one as the base, spread your desired filling/s, put the other cake ontop and ice as you wish.
- Strawberry, raspberry, blueberry jam
- Fresh or frozen mixed berries
- Fresh Strawberries
- Fresh Cream
- Spring form tin/s
- Baking paper
- Canola Cooking spray
For the filling I used Nestle Top N Fill Caramel and a 600ml whipped thickened fresh cream.
I spread a small layer of caramel onto the left cake (this is the lid or top of cake). The right side I put a good covering of caramel. I left about a 1/8 of caramel in the tin to use later.
Once I whipped my fresh cream, I layered cream over the caramel, then placed the lid on top of the cake (the caramel on the underside) and iced the cake using the left over cream.
Finally I had about 2 cups of cream left over, so I mixed the caramel and cream together (with a fork) and put it into my Tupperware Bake 2 Basics Squeeze it (pipping tool).