Mega strawberry summer cake
Strawberries really should be celebrated with over-the-top desserts, and if you want to look beyond the simplicity and utter deliciousness of this fruit served with cream then this is the cake for you!
When assembling the layers of cake, make sure to give it an extra little squeeze to ensure those mouthwatering dribbles of jam down the sides. Serves eight.
3 large eggs
225g caster sugar
50g butter, melted
1 tsp vanilla extract
210g plain flour
2 tsps baking powder For the filling and topping 80g strawberry jam
300g strawberries, hulled
1 Pre-heat the oven to 175°C/Gas Mark 4 and grease and line two 8in springform baking tins. Using a handheld electric mixer, beat the eggs and sugar in a large mixing bowl until pale and fluffy.
2 Mix the milk, melted butter and vanilla extract together in a measuring jug and pour into the sugar and egg. Mix through to combine.
3 to the centre of the cake comes out clean.
4 Allow the cake to cool slightly before turning out on to a wire rack to cool completely. When both cake layers are completely cooled, whip the cream until soft peaks form. Sieve the jam into a bowl to ensure it is really smooth.
If the cake layers have a peak in the middle, make sure you slice it off so you are left with perfectly flat layers.
5 Place one layer on a cake stand and dollop half the cream on top, spread evenly and then drizzle the smooth strawberry jam over the cream. Carefully place the second cake layer on top and add the remaining whipped cream and strawberries.