6 eggs, at room temperature
1 cup caster sugar
1 cup self-raising flour
½ cup plain flour
2 tbsp boiling water
300 ml tub thickened cream
250 g tub mascarpone
1½ x 250 g punnets fresh strawberries, thinly sliced
Extra strawberries, to decorate
⅓ cup custard powder
½ cup caster sugar
2 cups milk
- Grease two 26cm x 32cm Swiss roll pans. Line bases and sides with baking paper, extending paper 5cm above edges of pans.
- To make custard, sift custard powder into a large heatproof bowl. Stir in sugar. Bring milk to boil in a large saucepan. Gradually whisk into sugar mixture until combined. Return to same saucepan. Whisk over a medium heat until thickened. Transfer to same clean, heatproof bowl. Cover surface with plastic wrap. Cool.
- Beat eggs in a small bowl of an electric mixer until mixture reaches the top of bowl. Transfer to the large bowl of an electric mixer. Continue beating for about 5 minutes, or until very thick. Beat in sugar, 1 tblsp at a time, until dissolved.
- Sift combined flours twice onto baking paper. Sift again over egg mixture. Add water. Gently fold with a whisk until combined. Spread evenly into prepared pans.
- Cook in a hot oven (200C) for about 8 minutes, or until cakes are browned and spring back when touched. Turn out onto wire racks lined with greased baking paper to cool.
- Beat cream in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone.
- To assemble, cut sponges in half crossways. Trim edges. Place one sponge half onto a serving plate. Spread with cup cold custard. Top with one-third of the strawberries. Repeat layering with remaining sponge halves, custard and strawberries, finishing with a piece of sponge.
- Spread cream mixture over top and sides of cake. Cover. Refrigerate overnight. Before serving, decorate with extra sliced strawberries.