Try this decadent cake for Women’s Month!
Ingredients:
• 200g softened butter (plus extra for greasing. I use Stork with Butter)
• 200g caster sugar
• 4 medium eggs (beaten)
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
To decorate
• 200g strawberry jam
• 200ml double cream
• Punnet of fresh strawberries
• 1 tbsp icing sugar (plus more for dusting)
• 2 x 20cm round cake tins
Method:
Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper.
Generously butter the sides of the tins. Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. Cream together using a whisk or an electric mixer.
Add two to three tablespoons of the beaten eggs (four eggs in total) to the butter and sugar mixture and whisk. Repeat until all the egg has been used up. Don’t be alarmed if the mixture looks like it has curdled.
Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. Repeat until all the flour has been used up.
Whisk in two tablespoons of milk then divide the batter between the buttered cake tins.
Smooth the batter out using a spatula.
Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean.
Allow the cakes to cool in their tins for five minutes then remove and transfer to a wire rack to cool completely.
Halve each of the strawberries.
Pour 300ml of double cream into a bowl and add a tablespoon of icing sugar.
Whisk the cream and when it starts to stiffen, slow down. It’s done once it retains stiff peaks.
Spread approximately 200g of strawberry jam evenly over one of the cakes.
Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary).
Place halved strawberries on top of the cream around the outside of the cake.
You can cover all of the cream with strawberries, but if you don’t have enough then just place a ring of strawberries around the edge. Place the second cake on top of the first and dust with icing sugar. Eat immediately and store any leftover cake in the fridge for up to two days.
Recipe by Shikaar Yadh, Shikaaryadh@gmail.com, 081 326 4419.