Sponge Cake

Ingredients:

5 eggs
3/4 cup caster sugar
1 1/4 cups self-rising (raising) flour, sifted
Salt
1 tablespoon butter
1/3 cup boiling hot water
1/2 cup coconut (for microwave method only)

Microwave Method:

1. Toast half cup coconut in an oven bag for 3-4 minutes on HIGH until golden brown. Toss every minute.*
2. Lightly grease a 2-quart (litre) pudding dish. Coat base and sides with toasted coconut.
3. Beat eggs and caster sugar until thick and creamy.
4. Fold in flour and salt.
5. Combine butter and water, fold into sponge mixture.
6. Pour into prepared dish.
7. Place on a rack, cook for 5-6 minutes on MEDIUM HIGH.
8. Allow to stand, covered with foil, for 10-15 minutes, before turning out.
9. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

* Coconut assists the rising of the cake when cooking in microwave mode.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat eggs and caster sugar until thick and creamy.
3. Fold in flour and salt.
4. Combine butter and water, fold into sponge mixture.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack, cook for 18-19 minutes on LOW MIX/BAKE. Allow to cool.
7. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.