Sunday, 7 November 2010

#3 Cooking post: Plain Sponge cake with strawberries and Butter icing.

Sponge cake with strawberries, strawberry jam and butter icing.

To make a decent cake I follow one rule:
Add equal parts butter, sugar and flour. Then add eggs until it has a smooth consistancy but doesn't pour like soup.
For this particular cake I used:
  1. 8oz of self-raising flour.
  2. 6oz of sugar ~(this cake has alot of icing and jam in the middle so i used less sugar than if it was un-iced)
  3. 6oz of butter (I used less butter because it's spreadable butter which is softer and you don't need as much as if you used a block of butter...)
  4. Three large free-range eggs.
  • Mix everything in a bowl until smooth then pour into two greased tins.
  • Bake for 15-20 mins (until it is brown and bouncy to touch!) at 180degrees.
  • Take both from their tins (used a knife to ply them out if they stuck to the tin at all) and leave one to cool.


  • Take the other one and apply a thin layer of jam to the top.
  • Then I added a layer of sliced strawberries before placing the top layer of cake above it.


  • Mix a small box (yes, the whole box...) of icing sugar with three heaped tablespoons of butter (i used spreadable butter)
  • When all is mixed to form a thick batter, add water (about four tablespoons) until it is thin enough to spread with a knife.
  • (you might want to put some aside before adding the water because it was too thin to pipe...)
  • Take your cake and add big drops of icing over the top then spread with the back of a spoon.
  • If the cake crumbles under the icing, add more icing.
  • do the same with the sides by applying it with the back of the spoon.
  • Slice strawberries and put them around the edges
  • use a piping gun or bag to add a circle of decorative icing or drops of icing.
  • Add more strawberries!

The whole thing took about an hour but it's worth it!