Strawberries and cream cake
Serves 8-10
Ingredients:
200g caster sugar
200g salted butter (room temperature)
4 medium eggs
200g self raising flour
1 tsp baking powder
2 tsp vanilla bean paste
200g unsalted butter (room temperature)
400g icing sugar
1 tsp vanilla bean paste
200 ml double cream
10-15 strawberries
Method:
Preheat your oven to 180 degrees fan and grease and line 2 x 6 inch cake tins.
In a stand mixer (or by hand with a spoon and a lot of strength) Cream together the butter, sugar and vanilla until light and fluffy, this will take 4-5 minutes.
Slowly add the eggs one by one mixing well in-between each addition.
Combine the flour and baking powder and then gently fold into the mixture until completely combined. (do not over mix as the cake will be tough)
Split the batter into the two tins. If you want to be super accurate weigh 400g into each tin.
Bake for 20 minutes and then check they may need a further 5-10 minutes. Stick a skewer into the centre of the sponge, if it comes out clean the cake is ready.
Transfer the cakes onto a cooling rack and leave until completely cool.
While the cakes are cooling make the buttercream. In a stand mixer beat the butter until light and fluffy.
Add one third of the icing sugar and the vanilla and beat well. Add the remaining sugar bit by bit mixing well in-between each addition.
If needed add a few tbsp of boiling water to loosen the buttercream and ensure it is silky smooth. Set aside.
In a small bowl whisk the double cream to soft peaks. Set aside and trim off the humps of the cooled cakes so that they are level.
Place the first layer onto the board/plate you want to use. Spread half of the whipped cream evenly over the sponge. Slice 4-5 strawberries and create a layer of strawberries over the cream, as evenly as you can.
Carefully spread the remaining cream over the top of the strawberries. Pop the other sponge on top and chill for 15 mins.
Remove from the fridge and put the cake onto a turntable if you have one (some microwave plates can work as a makeshift turntable) Carefully crumb coat the cake by piping lines of buttercream around the cake, then using a palette knife, spread it out evenly across the cake. Make sure the cake is completely covered.
Next place your scraper so it is only just touching the edge of the icing and carefully pull it all the way around the cake to get a uniform finish, try not to take off too much buttercream, you just want to make it look even. Repeat on the top of the cake. This cake is meant to look rustic so don’t worry about making it look perfect.
Chill the cake for at least 30 mins and then if needed repeat the same method to get a smooth buttercream coating.
Using any excess buttercream pipe small bulbs around the edge of the top of the cake. (I used a medium sized round nozzle but you can improvise).
Decorate the ring with strawberry quarters, edible flowers and herbs, I used marjoram but basil or mint would also work.
Store in the fridge for up to 3 days, remove from the fridge 30 minutes before eating.
