For those who asked for the recipe for the sponge cake base for this slice, here it is.
You can fill it with whatever you like – I used 600ml sweetened whipped cream, with drained preserved plums folded through but, as the saying goes, you are only limited by your imagination.
Basic Sponge Cake (rectangular 22cm x 30cm approximately)
115g castor sugar
160g self raising flour, sifted twice
20ml boiling water
Method
Preheat oven to 180 degrees C (fan forced). Grease a 20cm x 35cm (x 6cm deep) baking tin, line with baking paper and then grease over this.
Beat the egg whites until stiff, then gradually add the castor sugar, beating until the mixture form firm peaks once more.
While still beating, add the egg yolks one at a time until the mixture is very thick.
Fold in the self raising flour, then drizzle in the boiling water and fold this through also.
Spoon gently into the prepared tin, making sure to level out evenly.
Bake for 20 to 25 minutes or until the cake starts to pull back from the sides a little and/or a metal skewer inserted into the centre comes out clean.
Leave to stand in tin 5 minutes, then turn out onto a wire rack to cool completely.
sallywise.com.au 