FOOD

Italian custard sponge with strawberries

This pretty layered custard sponge and strawberries and cream cake is impressive at any celebration - or regular lazy afternoon with a cup of tea
12
8H 53M

This pretty layered custard sponge and strawberries and cream cake is impressive at any celebration – or regular lazy afternoon with a cup of tea

Ingredients

Custard

Method

1.Grease two 26cm x 32cm Swiss roll pans. Line bases and sides with baking paper, extending paper 5cm above edges of pans.
2.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.
3.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.
4.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.
5.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.
6.Beat cream in a small bowl of 
an electric mixer until soft peaks form. Fold in mascarpone.
7.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.
8.Spread cream mixture over top and sides of cake. Cover. Refrigerate overnight. Before serving, decorate with extra sliced strawberries.

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