30 June, 2020
Strawberry & Cream Sandwich Sponge
With strawberry season in full swing, this is the perfect recipe to make use of fresh strawberries (or raspberries). I actually grew these strawberries myself!
Ingredients for the sponge
- 225g unsalted butter, at room temperature
- 225g caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 225g self raising flour
- 1 tsp baking powder
- splash of milk
Ingredients for the filling
- 200ml double cream
- 1 tsp vanilla extract
- 1.5 tbsp icing sugar
- 250g fresh strawberries
Instructions:
- Preheat the oven to 180°C and grease & line the bases of 2 round 20cm sandwich tins.
- Cream together the butter and sugar, until pale and fluffy. Mix in the vanilla extract.
- Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and 1/4 tsp salt, until just incorporated (care not to overmix).
- Stir in a splash of milk to loosen the batter, then evenly divide between the 2 cake tins.
- Bake in the oven for 22-25 minutes, until golden and a skewer inserted into the cake comes out clean. Leave to cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Whisk the cream, vanilla extract and icing sugar until the mixture forms soft peaks.
- Place 1 cake on your chosen plate, and spread the cream over, nearly to the edges.
- Hull and slice the strawberries and scatter on top of the cream. Place the second cake on top and dust with icing sugar.
- Enjoy with a cuppa… or glass of fizz.
Adapted from a Jamie Oliver recipe.