Ingredients
basic sponge cake recipe
11/3 cup flour (sifted)
1/2 tsp baking powder
8 eggs
1 cup caster sugar
100g melted butter
Whatever fruit jam you like you can use.
Method
Preheat oven to 180°C. Grease 4 shallow baking dishes of 8″. If you’re not willing to make 4 layers cake, you can simply cut the recipe in half for 2 layers or 3/4 for 3 layers.
Mix flour and baking powder. Set aside. Place eggs and sugar in an electrical mixer and whisk on high speed for 10 minutes or until thick and triple in volume. Gently fold in the flour mixture then the butter. Do not over mix.
Bake for 15-17 minutes or until sponges are springy to the touch and come away from the sides of the baking dish. Remove and let it cool completely.
Whisk 500ml heavy cream with 300g cream cheese and 1/2 cup icing sugar until stiff peaks form.
Spread one sponge with jam and second one with cream cheese, and repeat with the other two! Top the fourth one with the cream and cherries/ nuts/ raisins/ fresh fruit slices.
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