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Home Sweet Potato Souffle With Marshmellow

Strawberries n Cream sponge Recipe

Ingredients

How to make it

  • Preheat oven to 180'C. Prepare two deep 20cm round cake tins by brushing melted butter on the base and sides of the tins. Leave aside
  • Beat the butter and sugar in a bowl until light and fluffy using electric beaters. (if you do not have any electric beaters, beat quickly with a wooden spoon). Add the eggs gradually along with the vanilla essence, beating until combined .
  • Fold the sifted flour, the baking powder and the milk, using a metal spoon, into the butter mixture.Folding until just smooth.
  • Divide the the mix into 2 even portions and spreed evening into the 2 tins you prepared earlier. Bake for 45-50mins or until golden brown. (HINT when a skewer is inserted into the centre of the sponge and comes out clean the sponge is baked.)
  • Leave the sponges in the tins for 15 mins before removing from the tin. Leave on a wired rack until completely cool.
  • Wash the strawberries. Remove leafy top from 10 of the strawberries and halve these.Leave the other 10 as they are.
  • Whip the cream until quite stiff.
  • Brush using a pastry brush the surface of the sponges to remove crumbs. Place 1 sponge on a serving plate. With a blunt knife spread half the cream on one sponge surface. Place the strawberries which you halved on top of the cream.Carefully place the other sponge on top.
  • Pipe using a piping bag the remaining cream in between the 2 sponges to create a tidy finish. Pipe a circle on top of the cake and carefully place 6 of the whole strawberries in the centre of the cirlce.Place the remaining 4 whole strawberries on the plate.
  • Sieve the icing sugar to completely cover the top of the cake.

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The Cook

cat2004 Dublin, IE

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