Food and Drink

Delicious Strawberry Sponge Cake

strawberries-and-cream-sponge-cake

We all love to sink our teeth into a delightful piece of cake, so why not get your baking hands on and try this Strawberry Sponge Cake. Here is what you will need.

Ingriedients

1, 2 x 8” Baking Tins (round)

2, Grease proof Paper

3, 8 oz Caster Sugar

4, 8 oz Stork Margarine

5, 6 oz Self Raining Flour

6, 1 tsp Baking Powder

7, 4 Large Eggs

 

Cream and Berries

1 ½ cup whipping cream

½ 125 g package brick cream cheese, at room temperature

⅓ cup sugar

½ tsp lemon zest

2 Tbsp lemon juice

1 tsp vanilla extract or vanilla bean paste

1 quart fresh strawberries, hulled and sliced

⅓ cup good quality strawberry jam

icing sugar, for dusting

all the ingredients can be found at local supermarkets like tesco

Method

Grease and line the base of the tins, (grease sides only, no lining). Then put the butter, eggs, flour, sugar and baking powder into a bowl, beat it together until smooth and light in colour. (the longer the better).

Divide the mixture into both the tins equally; smooth it out with a spatula. (Making sure all is covered properly). Bake in the centre of the oven for 25 minutes on gas mark 4, until firm to the touch.

Place both of the tins on a wire rack and allow the cakes to cool down before turning them out, roughly around 30 minutes.

Cream and Berries

  1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
  2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.

Now sit back and cut yourself a nice slab of your delicious cake accompanied with a fine cup of tea!

 

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