Strawberry and Chamomile Sponge Cake

Swap the traditional sponge cake for this elevated strawberry and chamomile delight, straight from the kitchen of journalist, food writer and cook book author Magdalena Roze.

This fool-proof recipe is for a beautiful sponge that can make the base of many a special occasion. The cake is light and fluffy, but that doesn’t mean it compromises on flavour — in fact, quite the opposite. With the earthy flavours of chamomile and the bright, tart taste of strawberries, this sponge cake deserves a spot in the family recipe books.

Serves 10

 Ingredients:

Cake:

  • 4 eggs, room temperature
  • 200g caster sugar 
  • 125ml milk
  • 1 chamomile tea bag 
  • 200g unsalted butter, melted and cooled
  • 2 tsp vanilla extract 
  • 200g self-raising flour, sifted

 Filling:

  • 250ml fresh cream OR buttercream (150g unsalted butter, 300g icing sugar, 1 tsp vanilla extract, 1-2 Tbs boiling water or milk to loosen if necessary).
  • 1/3 cup strawberry jam

 Topping:

  • Fresh strawberries
  • Fresh camomile flowers, if available
  • Icing sugar. 

 Method:

  • Preheat oven to 160 degrees, fan forced. 
  • Line 2 x 20cm round cake tins with baking paper.
  • Place eggs and sugar in a stand mixer and beat for a few minutes until pale, creamy and tripled in volume.
  • While beating eggs, heat milk until steaming (not boiling) and steep the tea bag in the milk.
  • When the eggs/sugar are ready, reduce the speed and gradually trickle in the melted butter like oil (as if making a mayo) and then add vanilla. Remove tea bag and mix in the milk.
  • Add the flour in three batches and mix until just incorporated, either on the lowest speed or with a wooden spoon.
  • Divide the batter evenly between the two cake tins and bake for around 25-30 minutes or until a skewer comes out clean. Cool in the cake tin and then transfer to a wire rack to cool completely. 

Filling:

  • Whip the fresh cream in a stand mixer with the whisk attachment until soft peaks form. 
  • If making buttercream, beat the butter, icing sugar and vanilla in a stand mixer with a paddle attachment until smooth, pale and creamy. 
  • Add a spoon or two of boiling water or milk if it needs softening. 

To serve:

  • Spread your chosen cream over one of the cakes using a spatula, leaving a 1cm border. 
  • Top with jam and then gently place the other cake on top. 
  • Spread a little more buttercream over the top of the cake and arrange strawberries on it. 
  • Scatter camomile flowers, if using, and finish with a dusting of icing sugar.

Magdalena has shared this recipe in honour of The Graze Collection, a collaboration between her, chef Darren Robertson and Lounge Lovers. An homage to enjoying life’s simple pleasures in style, each piece in the range features timeless design with durable materials and contemporary silhouettes. 

Browse the Graze collection below.