Strawberries and cream sponge cake Serves 12 4 large organic eggs 1/2 cup organic caster sugar 1/2 cup cornflour 1/2 cup custard powder 1 1/2 teaspoons baking powder 1 small jar whole fruit strawberry jam A splash of sweet sherry or lemoncello (optional) 250 g fresh strawberries 250 g thick vanilla yoghurt or whipped low fat ricotta Preheat your oven to 180 C. lightly oil a 23 cm round cake tin. Beat the eggs and sugar for about 10 minutes until light and creamy. Sift the corn flour, custard powder and baking powder into the egg mixture and gently fold in. Pour into the baking tin and bake for 35 - 40 minutes until cooked through and golden. Test by inserting a skewer into the middle of the sponge and if it comes out dry it is cooked. Remove from the oven and allow to cool for 15 minutes in the pan before turning out onto a wire rack to cool. For the filling if using ricotta, combine the ricotta and vanilla into a food processor and process until thick and creamy. Add a little milk only if necessary for a better spreading consistency. Thick vanilla yoghurt is also very delicious and my favourite to use in this recipe. Slice the sponge cake in half and drizzle with a little sherry or lemoncello then fill with jam cream and strawberries. By Teresa Cutter < the healthy chef © 2006		RECIPES Apple and cinnamon fruit crumble Apple blueberry muffins Banana and blueberry smoothie Banana and blueberry stuffed toast Buckwheat pancakes with banana and blueberries Chicken and Pineapple coleslaw with coconut lime dressing Chicken burgers with macadamia nut and lemon Chocolate cherry brownies Chunky Minestrone Delicious and healthy apple and oatmeal muffins Flourless Chocolate cake Healthy bacon and egg pie Healthy Lunch box salads Home made healthy Oatmeal cookies Japanese Vegetable pancakes Lemon and vanilla yoghurt cake Low carb high protein power pancakes Macrobiotic brown rice salad Nourishing Stir fried brown rice and vegetables and chunky pineapple Organic Banana and blueberry bread Organic Carrot Cake Organic Chicken meatloaf Organic chocolate chip and oatmeal cookies Organic wholemeal pancakes with ricotta and warm cinnamon pears in maple syrup Poached chicken and prawn salad with avocado, mango and sweet chilli sauce Poached chicken with wok tossed snow peas Poached white fish with lemon scented garden herbs and ratitouille Prawn filled Rice Paper Rolls with Chilli dipping sauce Ricotta gnocchi with tomato sauce Seafood and vegetable soup with lime chilli and coriander Soothing lemon grass tea Spinach and ricotta pie Strawberries and cream sponge cake Succotash Summer Berry and red wine trifle Sweet Melon and lime Martini Teresa Cutter's healthy flourless orange and cinnamon fruit cake Teresa Cutter's scrambled eggs Teresa's Red papaya and Green fruit salad The healthy sandwich Tuna Tabouli Vegetable Patties Warm salmon Kedgeree