A Basket by the Door, by NSW-based food writer and creator of the My Open Kitchen podcast Sophie Hansen, is inspired by “the best of country hospitality”. It features 140 recipes – for everything from dips, pies and biscuits, to ragu and chocolate mousse – which are ideal for food gifts or picnics and other gatherings.

Hansen says this cake is bound to please:

The best sponge ever! Fluffy, light and just so delicious – big thanks to Dot Yeatman and the team at the Manildra flour mill in central western New South Wales for this recipe. This cake is bound to cheer and please. Make it for your favourite birthday person, a work afternoon tea, or to enter in your local show. I’ve doubled Dot’s recipe to make a nice tall layer cake, but if you’d prefer something a little smaller or just one layer, then halve away.

Dot’s Sponge

Ingredients

8 eggs, separated
1 ½ cups (330g) caster sugar
2/3 cup (100g) self-raising flour
1 cup (125g) cornflour
1 cup (250 ml) lemon and passionfruit curd
300 ml single (pure) cream, whipped
250g strawberries, sliced
4 passionfruit∗

Method

Preheat the oven to 180C. Grease and line two 20cm spring-form cake tins with baking paper.

Whisk the egg whites to a stiff froth. Gradually add the sugar and beat until thick and smooth. Whisk in the egg yolks, one at a time. Sift the flours together three times. Fold into the egg and sugar mixture with an upward and over movement (do not stir).

Pour half the batter into each cake tin and bake for 20–25 minutes or until the cakes are just firm to touch. Set aside for 5 minutes before turning out onto a wire rack to cool.

Spread the lemon curd over one cake and top with some of the whipped cream, then top with the second cake. Decorate with the remaining cream, strawberries and passionfruit pulp.

∗You could substitute with canned or frozen passionfruit pulp when fresh passionfruit aren’t available.

Images and recipes from A Basket by the Door by Sophie Hansen, Murdoch Books, RRP $39.99. Photography: Sophie Hansen.