Flavor doesnt have to be complicated, this cake is simplicity itself just a basic 2 layer sponge cake with fresh strawberry’s and fresh cream. Decorated with a few mint leaves and edible flowers.
We went and picked our own Strawberry’s from the farm down the road, but I must admit to tasting more than a couple before putting any in the basket.
Similar to :
5 eggs minus the shells, weighed
= Weight of Self raising flour.
= Weight of Caster Sugar
= Weight of salted Butter
1/2 tsp Baking powder
1 Pinch of salt
1/2 tsp Vanilla extract
600ml Double or whipping Cream
Put a bowl on the scales and zero the scales.
Crack the eggs into the bowl and weigh them.
then add equal weights of flour, caster sugar and butter, along with the salt, baking powder and vanilla extract.
Whisk till all is combined and smooth.
Poor into 2 lined 200mm tins and cook at 170° in the middle of the oven for 20-25 minutes.
Reliece from the tin and place on a cooling rack.
When cooled, level the cakes with a cake saw.
whip your cream and spread a thin layer of cream on the bottom layer and cover with thinly sliced fresh strawberry’s add more cream on top of the strawberrys and spread out evenly.
Add the second layer of cake and cover with the rest of the cream, taking your time to get an even coating.
Place strawberry’s every where you think needs them.
If you have some edible flowers, and a few tender mint shoots they will make your cake stand out.