Sponge cake with strawberries, strawberry jam and butter icing.
To make a decent cake I follow one rule:
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:
Cake:
- 8oz of self-raising flour.
- 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)
- 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...)
- 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.
Filling:
- 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.
Topping:
- 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!
