adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry & cream sandwich sponge
0 Likes
Total Time:
50 minutes
Fluffy cake with a golden crust - whip up air, know your oven, use a thermometer.
Ingredients:
  • 1 vanilla pod
  • 225 g unsalted butter (at room temperature) plus extra for greasing
  • 225 g white caster sugar
  • 1 teaspoon vanilla extract
  • 4 large free-range eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 1 splash of milk
  • 200 ml double cream
  • 1½ tablespoon of icing sugar plus extra for dusting
  • 250 g fresh strawberries
Instructions:
  • Preheat the oven to 180ºC/gas 4 and grease and line 2 round 20cm sandwich tins. In a large mixing bowl, cube up the butter, then cream it with the sugar until pale and fluffy. Mix in the vanilla extract. Beat the eggs, then gradually mix them into the creamed mixture. Sift and fold in the flour, baking powder, and ¼ teaspoon of sea salt until just incorporated. Stir in a splash of milk, divide the batter between the tins, and bake for 22-25 minutes until golden and cooked. Test with a skewer in the middle of a cake. Let the cakes cool in the tins for 5 minutes, then cool completely on a wire rack. In a large bowl, whisk cream with vanilla seeds until soft peaks form, then fold in sifted icing sugar. Place one cake on a plate, spread with vanilla cream, leaving edges free. Top the other cake with sliced strawberries, dust with icing sugar, and decorate with extra strawberries, if desired.

Similar Recipes