Strawberry and Chocolate Sponge Cake

Ingredients:

Sponge:

4 large eggs

1 1/2c caster sugar

1 1/2c self raising flour

4T dutch cocoa

125gm melted Westgold Butter

1/4c milk

2t vanilla

Strawberry cream filling:

2c whipping cream

2T icing sugar

3t freeze dried strawberry powder

1 punnet diced strawberries

1c strawberry jam

Extra strawberries to garnish

Butter Icing:

170gm icing sugar

100gm soft Westgold Butter

3t freeze dried strawberry powder

2T warm milk

Method:

To prepare the sponge cake 

Heat the oven to 170 deg.  Place the eggs, milk and vanilla into a mixing bowl.  Sift the flour and cocoa into the wet ingredients.  Pour in the melted butter and mix on a medium speed for 1 minute until smooth and well mixed.  Divide mix into 2 paper lined, greased 20cm cake tins.  Bake for 20-25 mins until it springs back when touched.  Remove sponges from the oven and leave to cool.  

To prepare the strawberry cream filling

Using an electric mixer, whip the cream and icing sugar to light peaks.  Fold in the diced strawberries and strawberry powder. Refrigerate until needed.

To prepare the butter icing

Put all ingredients into an electric mixing bowl and beat until light a fluffy. Cover until needed.

To assemble

When the sponges are cool, slice them in half horizontally.  Place the first layer on a serving plate.  Spread on 1/3 of the strawberry jam and top with a 1/3 of the strawberry cream filling.  Repeat this process with the other 2 layers of sponge.  Spread the top layer of sponge with the butter icing and decorate with piped rosettes of butter icing and fresh strawberries.  Serve.