Sweet treat

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Serves: 8 Prep: 25 min Cook: 20 min

75g Trex, at room tem­per­a­ture, plus lit­tle ex­tra for greas­ing 125g self-rais­ing flour 1 tsp bak­ing pow­der Pinch of salt 115g caster su­gar 75g Trex, at room

tem­per­a­ture 2 eggs 3 tbsp milk ½tsp vanilla ex­tract 1tsp finely grated lemon zest

To dec­o­rate:

3-4tbsp straw­berry jam 150ml dou­ble cream,

whipped 150g straw­ber­ries, sliced


Pre­heat oven to 180C/ Gas 4, and lightly grease and base-line two 18cm sand­wich tins.


Sift flour, bak­ing pow­der and salt into a bowl. Add su­gar, Trex, eggs, milk, vanilla and lemon zest and beat to­gether un­til smooth.


Dividetins, level mix­ture sur­faces be­tweenand bake for 18-20 min un­til golden brown, and top springs back when touched lightly. Cool on a wire rack, then re­move lin­ing pa­per.


When cold, sand­wich cakes to­gether with jam, whipped cream and sliced straw­ber­ries. Spread whipped cream over top and ar­range more sliced straw­ber­ries over sur­face.

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