I have just posted the most amazing pizza recipe Smokey Pulled Pork Pizza with Garlic and Parsley Butter Drizzle. This was my contribution to Lurpaks #GameOnCooks campaign and I thought seeing as I was making such a great savoury recipe I had to balance it out with a gorgeous sweet recipe. I love strawberries and I also love cream but wanted to play about with using strawberries in the cake and bake them. The result was a truly beautiful combination of flavours that will make any foodies mouth water.
I am super excited as this was the first time I got to use my shiny new Russell Hobbs mixer.
How good does my new baby look!
Of course this was perfect timing as you can’t get a new mixer and then not bake a cake it wouldn’t be right so here is my recipe for my:
Baked Strawberry , Strawberry Jam and Fresh Vanilla Cream Cake
3 medium eggs
250g caster sugar
2tsp Vanilla essence
210g plain flour
3tsp baking powder
200g fresh strawberries cleaned, leaves removed and chopped
Extra butter for greasing the cake tin
For the cream filling
50ml Double cream
1tsp Vanilla essence
and not forgetting 2.5-3 heaped tbsp strawberry jam
Icing sugar to dust
Place the sugar, eggs and vanilla essence (2tsp) in a bowl and mix.
While that is mixing line a 9 inch loose bottom baking tin and also cover with a thin film of butter. Place the butter and milk in a pan and gently heat until the butter melts then remove from the heat.
Once the egg mix has been suitably mixed, it takes about 4-5 mins and you will see the mixture colour lightens as air is whisked into it add in the milk mix and stir well.
Combine the flour and baking powder then sift into the bowl.
Add in the strawberries and gently fold in as we want to keep as much air in the cake mix as possible.
Cook for 10 minutes at 200 degrees. Then lower the oven to 180 degrees cover the cake with foil and cook for a further 30 to 35 minutes depending on your oven. Check with a metal skewer to see if the cake is cooked through before removing from the oven.
Just so you are aware the strawberries will sink to the bottom. It’s up to you which way around you want the cake for serving but now is the time to decide. It can look pretty with patches of red showing through at the top of the cake but I prefer the look of the top of the cake without the strawberries as they are an unexpected surprise for those eating the cake.
Allow the cake to cool then cut it in half horizontally. (Don’t forget to remove the grease proof paper.) Place one side of the cake cut side facing up onto a serving plate.
Place the jam in a pan and heat gently until it breaks up and becomes runny. Remove from the heat and spoon onto one side of the cake.
Once the jam has cooled whisk the cream with the 1tsp of vanilla essence then add to the cake. (Make sure you don’t over whisk – cream looses it’s gloss and it’s texture thickens and isn’t fluffy).
I like to add a dusting of icing sugar as it makes the cake look pretty.