FOOLPROOF CHOCOLATE AND STRAWBERRY SPONGE
You will need -
› A prepared 9 inch round cake tin
› A cooling rack
› An electric whisk
› Oven temperature 180oC/ 350oF/ gas mark 4
5 large eggs, separated
150g caster sugar
90g plain flour
60g cocoa powder
1 teaspoon of baking powder
Ingredients for filling
500ml whipping cream
1 large punnet of fresh strawberries. Remove 6 of the best for decoration, and wash and slice the rest.
Pre heat the oven.
Place egg whites into a clean mixing bowl and whisk on a high speed for 3 minutes. Add half the sugar and continue to whisk until the whites are glossy, then add the remaining sugar and continue to whisk until the whites are at stiff-peak-stage, now whisk in the egg yolks.
Sift flour, cocoa powder and baking powder together, then gently fold into the egg mixture.
Scrape into a prepared cake tin and place in a hot oven to bake for roughly 25 minutes. To test if the sponge is baked, gently press into the centre of the sponge, if its baked it will spring back.
Remove from the oven and cool for 5 minutes in the tin. Then turn out on to a cooling rack.
When the sponge is completely cool, slice in half diagonally. Fill with whipped cream and sliced strawberries. Pipe 12 large swirls of whipped cream and decorate with strawberry halves. Dust with icing sugar and serve.