For my Nana's recent birthday I thought I'd try out a new recipe for her birthday cake. So, although the excitement of Wimbledon has passed, I'll always have time for this cake. It is British summertime in spongey, creamy, berry form!
Butter for greasing
90g Caster Sugar
90g Self-raising Flour
For the filling and topping:
300ml (1/2 pint) Whipping Cream
Strawberries, sliced for the filling and halved to decorate
Don't forget to preheat your oven to 190ºC (Gas 5)!
Firstly, lightly butter, line with baking paper, and re-butter your baking tins. Mine are 7 inches but you can just adjust the quantities slightly to make sure your cakes come out with the right depth.
Whisk the eggs and sugar together in a large bowl.
Do this until the mixture is pale and thick enough to leave a trail behind when the whisk is lifted out.
Sift in half the flour and fold in gently. Repeat with the remaining flour.
Finally, divide the mixture evenly between your two tins.
Bake in the preheated oven for around 20 minutes. It should be well risen and golden. If you're not sure whether it is cooked, try the knife test. Poke the knife carefully into the middle of the cake and if it comes out clean, your cake is cooked!
Turn out onto a wire rack, peel off the baking paper and leave to cool.
Whip your cream until thick.
And spread half over one of your cooled sponges.
Top with sliced strawberries and passion fruit pulp.
Put the second sponge on top and press down gently. Spread the remaining cream on top of the cake, smoothing it down neatly. Decorate with strawberry halves.
And enjoy! We had ours with an afternoon cup of tea and a game of scrabble.
Sat in the grandparent's dining room, I made this little find. How adorable is this miniature tea set!
Game, set, match!