Solihull Arts Complex

Strawberry and Cream Sponge Cake

Ingredients

For the sponge:

225g Unsalted Butter (at room temperature) plus extra for greasing

225g White Caster Sugar

1tsp Vanilla Essence

4 Large free-range Eggs

225g Self Raising Flour

1tsp Baking Powder

A Splash of Milk

For the filling:

4tbsp Jam (I used Hedgerow Jam)

200ml Double Cream

1tsp Vanilla Essence

½tsp Icing Sugar, plus extra for dusting

250g Fresh Strawberries

 

Method:

1. Preheat the oven to 180°C/Gas Mark 4. Gease and line the bases of 2 round 20cm sandwich tins.

2. Cube up the butter.

3. Cream the butter together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla essence.

4. In a separate bowl/jug, beat the eggs, and then gradually mix into the creamed butter and sugar.

5. Sift and fold in the flour, baking powder and ¼tsp with a spatula until just incorporated, making sure not to overmix.

6. Stir in a small splash of milk to loosen the batter, then evenly divide between the two cake tins.

7. Bake the cakes in the oven for 22-25 minutes or until golden and cooked through. To test, insert a skewer/knife into the cake and if it comes out clean then the cake is ready.

8. Allow to cool for five minutes before removing from the cake tin. Allow to cool completely before decorating.

 

9. Pour the cream into a large bowl, add the vanilla essence and whisk until you have soft peaks.

10. Sift in the icing sugar and gently fold through. Place one of the cake halves upside down on a plate or cake stand. Spread over the jam, but not all the way to the edges.

11.Then spread over with cream, but not all the way to the edges.

12. Slice the strawberries, and scatter on top of the cream.

13. Add the second sponge on top. Dust the top of the cake with icing sugar and decorate with any spare strawberries.

14. Slice and enjoy!