When I first started this blog I had intended to include a lot more posts about baking, hence the name. Since Bob came along I find it hard to find time to make a cup of tea, let alone bake! I can’t wait for when she is old enough to bake with me! We will have so much fun! Having said that, I don’t want to wish time away either. The other day I managed to get into the kitchen! This is what I made.
Strawberries & Cream Cake
Ingredients
For The Cake
3 Large Eggs (at room temperature)
6oz Caster Sugar
6oz Butter (at room temperature)
6oz Self Raising Flour
½ teaspoon Baking Powder
3 teaspoons Milk
2 tablespoon boiled water
For The Filling
Double Cream
Strawberry Jam
Strawberries
Icing Sugar (optional)
Method
For The Cake
1) Preheat the oven to 175°C
2) Separate the eggs and beat the whites until they resemble a thick foam. Set these and the egg yolks to one side. (This step is optional. If you prefer you can add whole eggs in step 4. I like to separate mine as it makes the cakes much lighter and softer.)
* The photos are mainly for fun but they also help if you need an idea of how things should look at each stage.
3) Cream together the butter and sugar until pale and fluffy. I use an electric mixer but a whisk and some elbow grease will work too.
* This was tested when my mixer blew up, half way though!!!
4) Beat in the egg yolks gradually, to avoid the mixture curdling.
5) Sieve together the flour and the baking powder and gently fold it into the mixure.
6) Stir in the milk and then the boiling water.
7) If you have separated the eggs, fold in the egg whites. Do not worry if they have lost some of their foaminess. Also do not worry if it looks a bit strange as you are mixing. When it is all incorporated, it will look fine and it will be worth it as your cakes will be much fluffier.
8) Spoon the mixture into an 8” cake tin, greased and lined.
9) Bake for 30 minutes or until the cake bounces back when pressed.
10) Allow the cake to cool for 5 minutes in the tin before transferring it to a wire rack to cool completely.
For The Filling
1) Whip the double cream.
2) Cut the cake in half and generously spread the bottom half with strawberry jam.
3) Cut the strawberries in half and layer them over the jam.
4) Spread the cream over the strawberries and put the top back on.
5) Sieve icing sugar over the top (optional).
* I think that it tastes better if it is eaten on the day. You could always make the cake in advance and then add the filling on the day that you are going to eat it.
Inspired by my Mum and Wimbledon.
OO, that’s looks lovely. I’ll be trying that one – like the idea of whipping the egg whites. xx
It makes your cakes so much fluffier!!! x
Love the idea of separating the eggs to make a lighter cake. Love strawberry and cream cake, my Nan used to make them so I love to as well 🙂 Great with raspberries too!!!
Will have to try it with raspberries. It’s a good excuse to bake again! ;0) x
Looks delicious- I love using fresh seasonal fruit in cakes- just made some blueberry muffins.
Thanks for sharing!
You’re welcome! I have tried making muffins but they always turn out very healthy tasting rather than the big squishy American kind.
Had never thought of separating the eggs when baking cakes – will definitely give it a try, thanks for the tip!
I think it makes a big difference. Hope it works for you! x
Wow it looks gorgeous! I was planning on making a Victoria sponge cake this weekend so I’ll give your recipe a go xx
You’ll have to let me know how it goes. Happy baking! x
Wow that looks amazing!!
It is! ;0) x
Oh I love baking and hopefully will soon find the time to do this. I used to do a lot of recipes on my blog as well but long has been the day since that has happened! Looks good and yummy crumby mummy x
I’m sure one day they will join us in the kitchen and we will bake up a storm! ;0) x
Now we just need the sunshine! :0)
[…] We bought some goodies from our local farm shop and I baked a strawberries and cream cake. […]