Total Time
01hr
Cook Time
25mins
Prep Time
35mins
Serves
8
French Vanilla Sponge Cake with Zesty Orange Filling and Cointreau Strawberries
Method:
Print Recipe
For the Sponge
1.
Place water, eggs and vanilla paste into a bowl and lightly mix
2.
Add Edlyn Classic Sponge Cake Mix and mix for 1 minute on low, scrape down bowl, then mix on high for 8 minutes
3.
our sponge mixture into a greased cake tin and bake in preheated oven at 190C for 15 minutes, or until firm
4.
Turn out onto a wire rack and allow to cool for approximately 1 hour.
For the Strawberries
1.
Heat a large saucepan to a high heat, add castor sugar and lightly caramelise
2.
Add half the strawberries and Cointreau, flambeÅL and cook for 1 minute before adding the juice of 2 oranges
3.
Cook down mixture until most of the liquid has gone, fold through remaining strawberries.
4.
For the Filling
5.
Place all the ingredients into a bowl and lightly mix
6.
Cut sponge in half and fill with cream cheese mixture, replace top half of sponge and dust with icing sugar
7.
To serve, cut sponge and top with a generous amount of the Cointreau strawberries.
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
