Sunday, 1 July 2012

Strawberry Cake

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:
175g Butter
175g Self Raising Flour
175g Caster Sugar
3 Eggs
3Tbsp Strawberry Jam
1Tbsp Baking Powder
1Tsp Vanilla Essence
Cupcake Cases

75g Butter
175g Icing Sugar
2Tbsp Double Cream
6 Strawberries

4Tbsp strawberry Jam

4 Strawberries, halved


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 ... 

No comments:

Post a Comment