Strawberry & vanilla cream sponge
A classic sponge - decorate it with a heart shape if you want to push the boat
out for Valentine's Day.
a.. 175g unsalted butter , softened
b.. 175g golden caster sugar
c.. 1 tsp baking powder
d.. 1½ tsp vanilla extract
e.. 3 eggs
f.. 175g self-raising flour
FILLING AND TOPPING
a.. 4 tbsp strawberry jam
b.. 284ml carton double cream or whipping cream
c.. 2 tbsp icing sugar , sifted
d.. 1 vanilla pod , seeds scraped out or 1 tsp vanilla extract
e.. pink or red colored granulated sugar (usually found in tubs with mixed
cake decorations in most supermarkets)
f.. Heat the oven to 180C/fan 160C/gas 4. Butter and base line two 18cm
sandwich tins. Beat all the cake ingredients together in a large bowl until
smooth. Divide between the tins and level out. Bake for 20-25 minutes until
they are well risen and spring back when lightly pressed. Leave to cool in the
tins for 5 minutes then turn out onto a rack and peel away the paper. Cool
completely.
g.. Spread the jam onto the base of one sponge. Lightly whip the cream with
the icing sugar and vanilla seeds and spread half of it over the top of the
jam. Sandwich the other sponge on top. Spread the remaining cream over the top
with a palette knife.
h.. Make a heart shape in the centre of the cake by making a cone with some
greaseproof paper, pouring in the sugar, snipping off the tip and using like a
pen.
559 calories, protein 5.6g, carbohydrate 53g, fat 37.7 g, saturated fat 22.8g,
fiber 0.7g, salt 0.52 g
[Non-text portions of this message have been removed]
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