But have no fear with this recipe, I'm beginning to feel its a foolproof sponge.
There are so many great things about this cake besides the taste.
And I turned these cakes from an afternoon tea delight into a dessert, with just a change of topping! they looked delightful and were so quick to put together.
EASY STRAWBERRY CREAM SPONGE CAKES (adapted from Better Homes and Gardens, April 2010)
1 cup self raising flour
1 tsp cornflour
1 cup caster sugar
3 tbsp milk
2 tbsp melted butter
3x 60g eggs
finely grated zest of 1/2 lemon
1 tsp. baking powder
12 strawberries, to garnish
1/2 cup whipped cream, to garnish
Preheat the oven to 190C.
Grease and line a 12 hole cupcake pan with butter and paper cases or baking paper. Sift the flour and cornflour into a large bowl, then add sugar, milk, butter, eggs and zest and beat with the electric mixer on high. Beat until light and fluffy, approximately 3 minutes. Fold the baking powder into this mixture.
Spoon the mixture into the prepared muffin tin amongst the 12 holes. Bake for 18-20 minutes until golden in colour and cooked through when tested with a skewer.
Leave to cool in pan for 5 minutes before removing to complete the cooling process on a wire rack.
Whip cream and pipe onto the top of each sponge cake. Decorate with a single strawberry in the centre, serve.
NOTES: These cakes are best eaten on the day they are made, for maximum softness.
To make a whole sponge instead of 12 mini sponges, divide the batter between two greased and lined 20cm round tins. Bake at 190C for 18-20 minutes until golden and cooked when tested with a skewer. Cool on wire racks 5 minutes after removal from the oven, and wedge together with jam and whipped cream. To decorate the top, sprinkle a little icing sugar over the surface, add some berries to the centre if desired and serve.