Strawberries and Cream Sponge Cake
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party.
|115g self-raising flour|
|½ level teaspoon baking powder|
|2 large eggs|
|115g spreadable butter|
|115g golden caster sugar|
|½ teaspoon pure vanilla extract|
|200ml double cream|
|350g strawberries, hulled (apart from two of them)|
|1 dessertspoon caster sugar|
|a little icing sugar (to finish)|
|Pre-heat the oven to 170°C, gas mark 3|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a Delia Online 20cm x 4cm Round Sponge Tin, or similar, lightly greased and base lined, plus a cooling rack|
This recipe is from Delia's Cakes
Begin by sifting the flour and baking powder into a large roomy bowl, lifting the sieve high to give the flour an airing. Now just add all the other ingredients and, using an electric hand whisk, whisk for about one minute until you have a smooth creamy mixture that drops off a spoon easily.
Next, spoon the mixture into the tin, levelling it with the back of the spoon, and bake near the centre of the oven for 30–35 minutes or until the centre feels springy.
Leave the cake in the tin for 5 minutes before loosening the edge with a palette knife and turning it out onto a cooling rack. Now peel off the liner, turn the cake upright and let it get quite cold.
To serve the cake, first whisk the cream in a large bowl until stiff. Next you need to place the cake on a flat surface and using a serrated knife carefully split it horizontally into two thin halves.
Now, leaving the two halves stacked one on top of the other, divide the cake into quarters, then each quarter into two (so you have 8 wedges of sponge cake).
Remove the top layer of wedges and arrange the bottom layer on a serving dish, re-forming it into a round. Weigh out 200g of the hulled strawberries, and whizz them to a purée with one dessertspoon of caster sugar.
Now, spread half the cream over the cake and top with the remaining hulled strawberries (slicing any large ones in half and making sure the berries round the edges are showing).
Spoon over the purée and cover with the other half of the cream, then re-form the top layer, making sure it lines up with the base.
Dust the whole thing with icing sugar, then cut the reserved strawberries in quarters through the stalk and use to decorate the top of the cake.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
Most Popular recipes
28 Aug 2015 14:30
28 Aug 2015 14:29
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
26 Aug 2015 07:39
Recipes for 1
05 Aug 2015 09:50
Quartz kitchen worktops
24 Jun 2015 02:03
21 Aug 2015 13:00