Its hit the halfway point of Wimbledon and there have been some cracking matches this week. I went on the first day and saw some great matches in the sun ... the grounds were packed & the tennis players out to set about their quest for the title of Wimbledon champion. We had a fab day celebrating degree results with champagne watching Federer, catching up with a good friend, finishing up our day in the debenture lounge after getting the most out the court one debenture tickets so all in all & polished off with an outstanding Thai meal we really couldn't complain (apart perhaps from aching feet from all the walking!)
I think it is fair to say that we British love a home grown talent and an underdog & with Rafa's departure being the big shock, it is time to settle down and calm those nerves in time for Murray's shot at the final ...
Following from my topical Strawberries & Cream Fairy Cupcakes it is only right to go one step bigger to calm those nerves and make a strawberry cake topped with lashings of fresh strawberries and strawberry & cream icing... a summery adaptation of the traditional victoria sponge.
Serves 10-12
Pre-heat the oven to 180°C
Bake to Perfection for 18 minutes
You will need the following:
Cake
175g Butter
175g Self Raising Flour
175g Caster Sugar
3 Eggs
3Tbsp Strawberry Jam
1Tbsp Baking Powder
1Tsp Vanilla Essence
Cupcake Cases
Icing
75g Butter
175g Icing Sugar
2Tbsp Double Cream
6 Strawberries
Filling
4Tbsp strawberry Jam
Decoration
4 Strawberries, halved
Method:
Cream together the butter and sugar
Add in the eggs one at a time
Next stir in the flour
Until it forms a smooth texture
Add a drop of vanilla essence
Then add the baking powder
Next add your jam
Gently fold in
When your mixture is looking nice and combined, evenly pour into two circular greased (removable bottom) baking tins. If the mixture is not of a ribbon consistency the cake will be dry when it is cooked, so it is essential that you have measure out your ingredients precisely
Good Old Fashioned Advice: DO NOT be tempted to open the oven door whilst the cake is cooking, the oven temperature will drop and your cakes will not rise properly
After 20 minutes baking , let your cakes cool on a wire rack.
Then run a knife around the edge of your pan and push the cake out from the bottom
Whilst your cakes are cooling ...
For the Icing Sugar
Mix together the butter and icing sugar
Add in the cream
Add a drop of vanilla essence
Finely dice the strawberries
Then combine into the icing mix
NB: Be careful not to stir in too much, otherwise the strawberries will disintegrate
Sandwich your two layers together with more jam & pour over your icing, except for 2 tbsp
Add your halved strawberries then drizzle over your remaining icing
Enjoy with a glass of cloudy lemonade ...
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