Cream Cake

Ingredients (serves 4)

• 300ml thickened cream
• 250g caster sugar
• 1 tsp vanilla extract
• Grated rind and juice of 1 lemon
• 2 cups (300g) self-raising flour, sifted
• 3 eggwhites
• Zest and juice of 1 orange
• 1/4 cup (60ml) lemon juice

• Strawberry topping

• 400g strawberries, quartered lengthways
• 3-4 passionfruit, pulped
• 2 tbs orange juice
• 2 tbs pure icing sugar

Method

1. Preheat oven to 180°C. Lightly grease and line base of a 24cm springform pan. Beat cream, 175g sugar and vanilla in an electric mixer until soft peaks form. Fold in rind and flour. Beat eggwhites until soft peaks form, then fold a little into mixture.
2. Carefully fold in remaining eggwhite. Spread into pan and bake for 50 minutes.
3. For strawberry topping, combine all ingredients in a bowl and set aside 1 hour.
4. Cool cake slightly before turning out onto a wire rack over a tray.
5. Combine orange juice and zest, lemon juice and remaining sugar in a pan over low heat for 2-3 minutes, then pour over warm cake. Top cake with strawberry topping to serve.