Light sponge cake with whipped cream and strawberry jam gives it an elegant look, perfect for high tea.
100g softened butter
100g castor sugar
1½tsp baking powder
1sp vanilla essence
splash of milk
1 tin drained pot o gold strawberries in syrup
1tbl strawberry jam
125ml fresh cream whipped.
Cream butter and sugar, add vanilla then 1 egg at a time, beating well after each addition, add flour a little at a time, fold in, add milk, fold in.
Drop batter into a well-greased 20cm cake tin.
Place strawberries into batter.
Bake at 190C for 20 min, cool well in tin before turning, dollop over cake and drizzle with strawberry jam.
Prepared, tried and tested by: Melenie Govender Pillay