Chelsea

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Cinnamon And Peach Sponge Cake

By Chelsea Sugar
Cinnamon And Peach Sponge Cake
8 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves
    8
Ingredients

    3 Large Eggs
    155g Chelsea Caster Sugar
    90g Self Raising Flour
    2 Teaspoons Ground Cinnamon
    Peach Jam
    425ml Thickened Cream
    1 Punnet Strawberries
    Chelsea Icing Sugar

Method

    Line the base and side of a 20cm cake tin with a non stick baking paper.

    Whisk the eggs until they begin to thicken and then gradually add 90g of Chelsea Caster Sugar. Keep whisking until the mixture is thick enough for the whisk to leave a trail, about 8 mins.

    Sieve the self raising flour and cinnamon together twice. Then sprinkle onto the egg mixture and fold in quickly and lightly using a large metal spoon.

    Turn into the prepared tin and bake at 180oC for 25 to 30 mins or until the cake is just beginning to come away from the sides of the tin. Leave in the tin for 2 to 3 mins, then turn onto wire rack to cool. When cold, cut in half horizontally with a serrated knife.

    Whip the cream and remaining Chelsea Caster Sugar together until fairly stiff, remove half and refrigerate.

    Hull the strawberries and cut in half. Reserve about 10 halves. Fold the remaining sliced strawberries into the sweetened cream.

    Spread the lower half of the sponge with a layer of the peach jam and then carefully spread and smooth the strawberry cream mixture over the surface. Place the other half of the cake on top.

    Sieve the Chelsea Icing Sugar over the surface.

    Whip the remaining chilled whipped cream to a consistency stiff enough for piping. Fill a piping bag with the cream and pipe large rosettes around the perimeter of the top of the cake. Decorate with the reserved strawberry slices.

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