Strawberries and Cream Sponge Cake Recipe

My Strawberries and Cream Sponge Cake is a classic sponge cake garnished with the delightful combination of strawberries and cream, for a tasty afternoon treat.

Serves 12

Ingredients

230g room temperature non-salted butter or baking spread (extra for greasing)

230g sugar

4 large eggs

230g self raising flour

2 teaspoons baking powder

1 teaspoon vanilla extra

1/2 pint double cream

A punnet of strawberries.

Method

Preheat your oven to 180C and line 2 cake tins with a circular sheet of grease proof/baking paper, using a little butter to stick it down. Also rub the butter around the sides of the tins.

Add the sugar and butter into a mixing bowl and mix together until light and fluffy with an electric whisk or wooden spoon if you prefer. Next, sieve half the flour into the mixing bowl and add 2 eggs into the bowl and mix together. Then sieve in the other half of flour and add the other 2 eggs. Also add the baking powder and vanilla extract and then mix it altogether.

Once it is all mixed together, pour the mixture evenly between the 2 tins using a spatula and smooth the top. It doesn’t have to be perfect.

Pop the cakes in the centre of the oven, on the middle shelve, for 25 minutes. After 25 minutes check the cakes, they should be golden brown and springy to touch when you press down on them. You can also place a skewer through the centre of the cakes, and when you take it out it should be clean. If the cakes are not ready, leave them in for another 5 minutes and re check. Continue this until they are ready. The edges should be coming away slightly from the tins.

Once the cakes are done, take them out of the oven and leave on the side to cool for about 8-10 minutes. Then take a thin spatula or rounded knife and run it around the edge of the cakes to loosen them. Then carefully turn them out onto a cooling rack.

To serve

While the cakes are cooling, pour the double cream into a bowl and whisk it until it holds itself together. If you were to tip the bowl upside the cream would not fall out. Then cut a dozen or so strawberries into thin slices.

Put one cake onto a plate or cakeboard and add an even layer (about 1cm deep) of the whipped cream on top. Lay slices of strawberries all over the cream and then place the other cake on top.

Place the remainder of the cream into a pipping bag with a star nozzle. You can then do whatever design you like on top of the cake. Add extra strawberries for the finishing touch.

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