Traditional Easter Sponge Cake

Ingredients

Italian Sponge Cake

• 8 Large Eggs, room temperature
• 200g Plain Flour
• 60g Cornflour
• 200g Caster Sugar
  
• Zest of 1 Lemon
• Pinch of Sea Salt Flakes

Assembly

• 300ml Thickened Cream, whipped
• 1/2 cup Fig Jam
• 4-5 Figs, quartered
• 1 packet Edible Flowers
• Handful of Dark Chocolate Mini Eggs

Method

1. Preheat the oven to 165°C (fan forced) and spray to 20cm loose bottom cake tins with oil spray and line the base and sides with baking paper.
   
   
2. In a bowl combine the plain flour and cornflour and then sift the mixture 2-3 times.
   
   
3. In the bowl of a stand mixer, combine the eggs, caster sugar, lemon zest and sea salt and beat with the paddle attachment on medium-high for 15-20 minutes (this step is integral in achieving the rise you need for the sponge).  You will know you have created enough air after this time because when you lift some batter out of the bowl and drop it back down, it retains its shape on top of the mixture and won't sink.
   
   
4. Sift in the flour and cornflour mixture 2 Tbsp at a time, very gently folding with a wooden spoon between each addition.
   
   
5. Very gently pour the batter into the two prepared pans, dividing equally, without levelling the top or tapping the pans.  Place in the preheated oven and bake for 40 minutes or until a skewer comes out of the center cleanly.  Try not to open the oven much and don't even test for doneness until after the first 30 minutes.  Once cooked, turn the oven off and leave the cake in for 15 minutes before removing the cake to cool completely in the pan.
   
   
6. Once the Italian sponge is completely cool, remove from the pans.  Whip the thickened cream with a mixer until stiff peaks form.  Gently warm the fig jam in the microwave in short bursts until loosened but not hot.
   
   
7. Place the bottom cake layer on a cake stand and top with the fig jam.  Top that with half the thickened cream and place the top cake layer on top.  Spoon the remaining cream on top and decorate with fig quarters, dark chocolate eggs and edible flowers to serve.