INGREDIENTS 

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Sponge
◘  2 fresh eggs
◘  60g fine raw sugar
◘  60g Casalare 'Not-So' Plain Flour (sifted)
◘  20g butter, melted
◘  1Tbsp water with a few dashes of vanilla extract

 

Syrup
◘  20g fine raw sugar
◘  40g water

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Decorations
◘  300ml fresh cream
◘  45g raw sugar
◘  1 punnet of strawberries (or seasonal fresh fruits), sliced in half or quartered depending on the size of the strawberries

DIRECTIONS 

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1. Preheat the oven to 200C (fan force -190C). Line 2x 16cm round pans with baking paper.

2. In a small saucepan, add the syrup ingredients and heat until the sugar dissolves and becomes thick. Cool mixture down and set aside.

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3. In a large bowl, beat the eggs and sugar until stiff peaks form.

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4. Mix in water and vanilla mixture.

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5. Slowly add in the sifted flour and gently fold it in using a rubber spatula (be careful to maintain the stiff peaks and not over mix!)

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6. Gently add the butter into the batter mixture.

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7. Divide the mixture and pour into the baking pans. Flatten and smooth the  surface of the batter.

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8. Bake for about 9-10 minutes until the surface is golden brown and a skewer inserted in the centre comes out clean. 

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9. Remove the pans from the oven and remove sponges to cool.

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10. When the sponge is completely cooled, wrap with plastic to prevent the sponges from drying out, then pat the syrup into the sponge before decoration.