Sophie’s Naughty Tea Time Treat – Strawberry Sponge Cake There are many sponges around but this is my favorite tea time treat and a great one to make with the grandchildren!!Simply gather your eggs together and weigh them, then use this measurement to weigh equal quantities of flour, sugar and butter.Sponge2 x 8 inch slightly greased and lined baking tins6 x large fresh free-range eggsSame weight of butter (at room temperature)Same weight of self-raising flourSame weight of golden caster sugar1 x Tea spoon of baking powder for luckSeeds from 2 vanilla pods or teaspoon of good quality vanilla pasteFillingGood quality strawberry jam6 x fresh British strawberries250g whipping or double cream½ a cup of icing sugar Preheat oven – Gas mark 3, 325F (170C) 1) Start off by sifting the flour and baking powder into a large mixing bowl.Betty’s Top Tip “Holding the sieve quite high gives the flour a good airing” 2) Next, break the eggs into the bowl and add the sugar, butter & vanilla then whisk together.Betty’s Top Tip “If the mixture seems a little stiff add a little milk, if it is too runny add a little more siftedflour” 3) Divide the mixture into the two greased and lined baking tins. Then place in a preheated oven and bake for around 35-40 mins.Betty’s Top Tip “To check whether the sponge has baked through place a sharp knife into the middle. If theknife comes out clean then take the baking tins out of the oven, if not give them 5 mins extra in the oven.” 4) Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the base paper. 5) Once cooled, mix the whipping cream together with the sifted icing sugar. When the cream has stiffened spread generously over one of the sponge tops, on the remaining sponge spread a layer of strawberry jam and fit the two together. I then like to spread a layer of cream over the top and decorate with half cut strawberries!