Recipe of the Week

STRAWBERRIES AND CREAM SUMMER SPONGE

WIMBLEDON is here and that can only mean strawberries and cream! Here’s my recipe for a cake that’s overflowing with that wonderful summer fruit! Ingredients: 200g margarine; 200g + 65g caster sugar; 200g self raising flour; three large eggs at room temperature; 300g strawberries; 500ml whipping cream; 2tsp vanilla extract; 3tbsp jam; icing sugar for dusting; mint and crushed meringue for decoration. You will need 2 x 7” cake tins lined and greased Recipe: Preheat your oven to 180c. Whisk together the eggs with 1tsp vanilla extract. In a mixing bowl beat the softened margarine and 200g caster sugar together with a wooden spoon until pale and fluffy, gradually add the eggs a little at a time (add a spoon of flour if the mixture shows signs of curdling). When all of the egg has been added fold in the remaining flour. Divide the mixture between the two tins and level the surface. Bake for 25-30mins until the cakes have risen. Leave to cool in the tins for five mins before transferring to a wire rack. When cool cover one of the sponges with jam.

Hull and rinse the strawberries and cut into halves/quarters. Transfer to a bowl and sprinkle with 25g caster sugar, chill.

Whip the cream with 1tsp vanilla extract and 40g caster sugar. Using half of the cream cover the jam.

Cut a circle out of the second sponge, cut the circle in half. Place the second sponge on top of the jam and cream. Fill the hole with a layer of cream and top with the sugared strawberries, place the two circle halves on top and dust with icing sugar, finally garnish with mint and meringue. Serve!