Ingredients
5 Eggs
225g Butter
220g Caster sugar
135g Self-raising flour
90g Corn flour
20ml Milk
500ml Cream
5ml Vanilla extract
1 teaspoon Icing sugar
125g Strawberry jam
300g Fresh strawberries
Method
Preheat your oven to 160°C (fan forced).
Grease two 22cm cake pans and line with baking paper.
Add the softened butter and sugar to a large bowl, whisk till it's pale.
Add the eggs one at a time while whisking till the mixture is light yellow and fluffy.
Add the milk and whisk to incorporate.
Sift over the self-raising flour and corn flour and gently fold in.
Pour into the two pan and bake for 20-30 minutes till golden and cooked. When you touch the cake it should spring back when you touch the top.
Place on a wire rack and run a spatula around the sides to release the cake. Let it cool for 10 minutes. Turn out on a wire rack to cool .
While the cake is cooling whip the cream, vanilla and icing sugar till soft peaks form.
To assemble, spread one cake with a thick layer of strawberry jam, top with half the cream and then top with the second cake.
Gently spread with the rest of the cream on top, decorate with fresh strawberries and dust with some icing sugar.
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