Strawberry Sponge Cake with Macadamia Praline

Preheat oven to 160°C Fan.

Line the bases of two 20cm cake tins with baking paper and butter and flour the sides.

Place strawberries, sugar and lemon juice in a bowl and mix to combine. Cover with plastic wrap and refrigerate until required.

Meanwhile, for the macadamia praline, place the sugar and ¼ cup of water in a small saucepan over medium-high heat and cook just swirling the pan occasionally, until a deep caramel. Remove from heat, quickly add the nuts and pour onto an oiled tray to cool and harden, then roughly chop. Set aside.

Place egg whites in the bowl of an electric mixer and whisk until foamy. Rain in half the sugar and continue to whisk for 5 minutes until stiff and glossy.

Place the remaining sugar, egg yolks, milk, butter, flour and vanilla in a large bowl and whisk until smooth and combined. Gently fold egg whites into batter until combined. Divide batter evenly between cake tins and bake for 20-25 minutes until lightly golden and cooked through. Cool in tins for 10 minutes before transferring to a cake rack to cool completely.

To assemble, place one sponge on serving plate and spoon over cream. Sprinkle with ½ the praline, followed by ½ the strawberries. Place remaining sponge on top and dust with icing sugar. Arrange remaining praline on top and serve cake with remaining strawberries on the side.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au