Zuppa Inglese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For sponge cake, beat eggs until thick and creamy, gradually add sugar, beat until sugar is dissolved. Gently fold in sifted dry ingredients. Pour mixture into greased deep 28cm (11in) round cake tin. Bake in moderate oven 35 to 40 minutes or until cake shrinks slightly from sides of tin. Turn out and cool on wire rack.

Step 2

For filling, place cornflour, custard powder and sugar into pan, stir until combined. Gradually add milk, mix until smooth and free of lumps. Add vanilla and cream, stir until combined. Stir over low heat until custard boils and thickens. Add butter, simmer uncovered for 3 minutes, stirring constantly. Remove pan from heat, add beaten egg yolks; mix well. Place custard into bowl, cover with plastic food wrap. Allow to become cold. When cold, beat well.

Step 3

Cut cake into three even layers. Place first layer of cake in tin in which cake was cooked. Brush cake with combined extra milk and rum. Spread half the custard evenly over the cake. Wash strawberries; reserve eight for decorating top of cake. Hull and slice remaining strawberries. Sprinkle half the sliced strawberries over custard layer. Put second layer of cake on top of strawberries. Brush with rum mixture. Spread remaining custard evenly over cake, sprinkle with remaining strawberries. Top with third layer of cake, brush with remaining rum mixture. Cover with plastic food wrap, refrigerate several hours or overnight.

Step 4

Turn cake onto serving plate. Beat extra cream and extra sugar until soft peaks form, spread two-thirds of cream over top and sides of cake, put remaining cream into large piping bag fitted with star tube, pipe decoratively around cake. Put jam and extra rum into pan, stir over gentle heat until heated; strain. Brush reserved strawberries with jam, place on top of cake as shown.