British Summer Time

It’s sunny – ish, Wimbledon is nearly around the corner and picnics start to feel like a reasonably good idea. You don’t get much more British than strawberries and cream so here’s a cake that celebrates them. The sponge mix is super easy and I use the quantities as the basis for nearly all of my cakes – it’s so simple it almost doesn’t need a recipe!

This mix is really easy to multiply so you can make any size of cake – four eggs will make enough batter for a two tier, 7 inch (8-10 slices) pile of loveliness, 7 eggs will fill two 9-10 inch tins (14-16 slices)

Weigh the eggs and write down the weight

Weight out the same amount of Self Raising Flour, Caster Sugar and Lightly Salted Butter (room temperature).

Beat the sugar and butter together until really nice and smooth, add two drops of good Vanilla Extract per egg.

Add one egg at a time mixing really well before adding the next one, this way the batter won’t curdle and the cake will be nice and fluffy.

Sift the flour, add it it 1/2 a level teaspoon of Baking Powder per egg, then mix into the wet ingredients a little at a time. Once it’s all been mixed together the batter should be a little sloppy – soft enough to drop off a spoon. If it’s not add a little milk to loosen it.

SPlit the batter between your two tins and bake at gas 4 or equivalent until springy and golden brown on top. If you put a knife into the centre of the cake it’ll come out moist but clean. for a 7 inch cake this will be about 25 minutes, for a 9-10 inch cake around 40 minutes.

Allow to cool in the tins for 15 minutes before putting onto a cake rack to cool all the way.

Now for the filling…

Put your less pretty cake (there’s always one) onto a nice plate. Spread liberally with good strawberry jam.

Whisk some double cream until quite stiff.

Chop up some strawberries (1/2 a punnet for a 7 inch cake, a whole punnet for a 9-10 inch cake) until you have a small chunk mush. Mix with the cream and add a little sugar or honey to sweeten.

Slather on top of the jam and then place the second cake on top.

Sprinkle with caster sugar then cut yourself a big wodge to enjoy with a cup of tea or a glass of bubbly.



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