Classic Sponge Cake With Jam And Cream | Donna Hay
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Ingredients
- ⅔ cup (100g) plain (all-purpose) flour
- ½ teaspoon baking powder
- 4 eggs
- ½ cup (110g) caster (superfine) sugar
- 75g unsalted butter, melted and cooled
- ½ cup (125ml) single (pouring) cream
- icing (confectioner’s) sugar, for dusting
- 500g strawberries, hulled and roughly chopped
- 1 vanilla bean, split and seeds scraped
- 1 tablespoon white balsamic vinegar
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