Strawberries and Cream Cake – Recipe
Basically, this isn't all that different from a bog-standard Victoria sponge. The difference is there's also fresh fruit in it, rather than just jam and cream (or jam and buttercream). To a Vicky sponge purist, it's not the same thing. But to be honest... it kind of is.
I've already posted about this a couple of times on this blog, mainly because it's the only cake my parents ever request for birthdays and Mothers' / Fathers' day (and indeed, this one was for Fathers' Day this year). So I thought I'd revisit the recipe again, and film a little at-a-glance recipe for YouTube.
This is pretty much the only type of cake where I use imperial measurements. The reason why is that, for a basic sponge, you use one egg to two ounces of the other three core ingredients (butter, sugar and flour). You can then scale this up: for example, this recipe uses three eggs, and six ounces of the other core ingredients to make an 8", two-layer cake. So it's pretty easy to adjust for any size of cake or even cupcakes.
I also like using Chantilly cream instead of just plain whipped cream: again it's just a fancy name for the original with a little extra stuff added (in this case a little sugar and vanilla is added to the cream).
Ready? Let's go.
Ingredients for Sponge:
6oz slightly salted butter, softened at room temperature
6oz caster sugar
3 eggs
6oz self raising flour
1tsp vanilla
Ingredients for Filling and Topping:
Strawberry jam
400ml double cream
2 tbsp caster sugar
1/2 tsp vanilla
Sliced strawberries
Dried edible flowers (optional)
Method:
1. Preheat oven to 180°C and line a couple of 8" sandwich cake pans with greaseproof paper, or grease and flour them so your cake won't stick.
2. Cream together the butter and sugar until pale and very fluffy.
3. Whisk in the eggs, followed by the vanilla and flour: whisk the flour in until just combined, but be careful not to overwhisk: you want to keep it fluffy and not beat all the air out.
4. Divide evenly between the two pans and bake for about 25 minutes, or until a skewer comes out clean when you stab the cake with it, or the surface springs back if you poke it. Leave the cakes to cool completely.
5. Whisk the cream with the vanilla and sugar until it forms soft peaks, and set aside.
6. Place one of the cake layers on a serving plate, and spread generously with jam. Place the sliced strawberries on top, then pipe or spread on half of the cream. Place the other cake layer on top, and pipe the rest of the cream on.
Enjoy, and have fun.
I've already posted about this a couple of times on this blog, mainly because it's the only cake my parents ever request for birthdays and Mothers' / Fathers' day (and indeed, this one was for Fathers' Day this year). So I thought I'd revisit the recipe again, and film a little at-a-glance recipe for YouTube.
This is pretty much the only type of cake where I use imperial measurements. The reason why is that, for a basic sponge, you use one egg to two ounces of the other three core ingredients (butter, sugar and flour). You can then scale this up: for example, this recipe uses three eggs, and six ounces of the other core ingredients to make an 8", two-layer cake. So it's pretty easy to adjust for any size of cake or even cupcakes.
I also like using Chantilly cream instead of just plain whipped cream: again it's just a fancy name for the original with a little extra stuff added (in this case a little sugar and vanilla is added to the cream).
Ready? Let's go.
Ingredients for Sponge:
6oz slightly salted butter, softened at room temperature
6oz caster sugar
3 eggs
6oz self raising flour
1tsp vanilla
Ingredients for Filling and Topping:
Strawberry jam
400ml double cream
2 tbsp caster sugar
1/2 tsp vanilla
Sliced strawberries
Dried edible flowers (optional)
Method:
1. Preheat oven to 180°C and line a couple of 8" sandwich cake pans with greaseproof paper, or grease and flour them so your cake won't stick.
2. Cream together the butter and sugar until pale and very fluffy.
3. Whisk in the eggs, followed by the vanilla and flour: whisk the flour in until just combined, but be careful not to overwhisk: you want to keep it fluffy and not beat all the air out.
4. Divide evenly between the two pans and bake for about 25 minutes, or until a skewer comes out clean when you stab the cake with it, or the surface springs back if you poke it. Leave the cakes to cool completely.
5. Whisk the cream with the vanilla and sugar until it forms soft peaks, and set aside.
6. Place one of the cake layers on a serving plate, and spread generously with jam. Place the sliced strawberries on top, then pipe or spread on half of the cream. Place the other cake layer on top, and pipe the rest of the cream on.
Enjoy, and have fun.
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