The strawberries and cream sponge cake has been my signature bake for a very long time.
If the truth be told it’s probably the only thing I can bake (but lets not dwell on that for now!).
Whenever I’ve started a new job, wanted to cheer up a friend or celebrate a birthday I’ve whipped this one up. Quite literally. It’s an easy bake really and all the nicer when I use eggs from my beloved chickens, Mel and Ginger.
A couple of months ago my dear friend Sarah, who writes a blog called Taming Twins, made a beautiful birthday cake for her mum and when I spotted it I was inspired to invigorate this old favourite of mine. Oh yes I went totally wild, and added even more delicious cream, and juicy strawberries.
So here’s my recipe and a few photos too. I hope you enjoy it:
Strawberries and Cream Sponge Cake
200g soft butter
200g caster sugar
200g self raising flour
2 drops of vanilla flavouring
1tsp baking powder
1 – 2 tbs of milk if the mixture becomes thick
A small pot of double cream
A pot of freshly picked strawberries
Preheat oven to 180 degrees
Grease and line two round baking tins with baking parchment paper
I mix the butter first until it goes pale and creamy. I use a Kenwood KMix. I dream one day of owning a KitchenAid but lets not dwell on that one either…
Then I add the sugar, two eggs, vanilla and half the flour, and beat well. Normally things are getting messy in the kitchen for me by now, but you may be a tidier cook
Finally I add the rest of the flour, the remaining egg and a little milk if the consistency is on the thicker side
Then I split the mixture carefully among the two tins. I try and do this in two big spoonful’s. The experts say if you spoon in smaller amounts air gets into the tins, so you won’t be winning any prizes at the Village Fete. As if?
Pop into the oven for between 20 – 30 minutes. The recipe books always say 30 minutes for larger cakes, but my oven is HOT and it nearly always takes closer to 20 minutes for my cakes to bake. They would be burnt to a cinder if I left them for 30 minutes.
While the cakes are baking I start work on the cream. Izzy always sits close by should she be lucky enough to catch any bits that drip on the floor. Cheeky pooch.
Whisk the cream with a drop or two of vanilla until it becomes thick. I wait until the consistency has little creases in it and then I know it will spread nicely.
When the cakes are nice and golden I take them out of the oven and leave them to cool on a little wire rack.
After about 20 – 30 minutes I spread a layer of tangy raspberry jam and a dollop of fresh cream and sandwich the two cakes together
I spread the remaining cream on the top of the cake and add as many beautiful juicy strawberries as I can!
Here’s a photo of one I made today.
We ate cake outside on the lawn with cups of Earl Grey and watched the lambs playing in the field. A perfect Sunday afternoon treat.
Are you hungry yet?