This is a simple, light as air, Genoise Sponge filled with Chantilly Cream and Strawberry jam....afternoon tea anyone?
Preheat oven to 180C
Prepare Cake Tin - spray and line bottom and sides
Add flours and sift several times
Combine sugar and eggs in stand mixer bowl, place over a Bain Marie and whisk by hand until temperature reaches 40C. This will ensure the sponge rises.
When temperature achieved place in stand mixer and whisk until light and fluffy (3 times volume) and ribbon stage achieved.
Fold in the sifted flours gently by hand, getting right under the mixture to incorporate the flour whilst preserving the air in the batter.
Fold in the melted cooled butter with a pallet knife
Put batter into the prepared cake tin
Bake for 35min or until skewer comes out clean. Leave for 5 mins in pan before inverting onto sprayed bakers paper on cake cooling rack. Place in fridge for 2 hours to totally cool.
Cut the sponge through the middle in half using a bread knife.
Spread both halves with the thinned and warmed jam
Spread generously with Chantilly cream - not quite to the edges
Decorate around the edge with the halved strawberries - pushing against the cream. Place top on and gently push down. make any adjustments to the strawberries around the edge. If transporting, place an acetate ring around the middle and tape to close.
Place the cooling rack on top and give a gentle sprinkling of icing sugar (this makes a nice pattern