This cake always goes down well and is requested often. It's so easy to remember as it's equal measures of butter, sugar and flour. If you're in a hurry shove all the ingredients for the cake in a bowl and cream together before you bake it. Use any seasonal fruit you like.
Ready in 45 mins
Ingredients
Serves: 8
- For the cake:
- 175g (6 oz) butter
- 175g (6 oz) caster sugar
- 3 eggs
- 175g (6 oz) self-raising flour
- For the filling and topping:
- 1 (284ml) carton double cream, whipped
- 1 punnet of strawberries, hulled and halved
Preparation method
Prep:
25 mins |
Cook: 20 mins
1.
Grease and line two 20cm (8 in) sandwich tins and preheat your oven to 180 C / Gas mark 4.
2.
Cream the butter with the sugar until soft and light. Beat in the eggs one at a time, adding 1 tablespoon of flour with each. Fold in the remaining flour.
3.
Spoon the mixture evenly into both tins, smoothing the tops. Place in the oven for 18 to 20 mins, or until no impression is left when you press the centre of the sponges gently but firmly. Allow to cool in the tins for 2 minutes, then turn out on to a wire cooling rack.
4.
When the cakes are cool, spoon 3/4 of the whipped double cream on top of one cake and top with the majority of the strawberries. Place the other cake on top, and smooth the remaining cream on top, and sprinkle with the remaining strawberries. Serve.
Recipe by nycki
