Tali's Fruit Fiesta
Four Ingredient Vanilla Cake:
6 large eggs room temperature
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
Preheat oven to 160 degrees celsius. Line bottom of two 9" inch cake pans with parchment paper (do not grease the sides)
How to make this Sponge Cake:
1. In the bowl of an electric stand mixer beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
2. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until mixed in. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
3. Divide evenly between prepared cake tins. Bake for 23-28 minutes or until top is golden brown. Remove from tin by sliding a spatula around the edges then transfer to wire cake rack and allow to cool. Once cool add the filling and topping.
500ml fresh cream
1 tsp castor sugar
1 tbsp strawberry jam
Whip the fresh cream till thick and add the castor sugar and strawberry jam. Use as filling and topping and add seasonal fruit and a few flowers to decorate