homebaked strawberries and cream white chocolate sponge cake with fresh fruit

Strawberries And Cream White Chocolate Sponge Cake With Fresh Fruit

Summer has finally arrived in the UK (THANK YOU LORD!) and the Wimbledon tennis final this weekend coupled with glorious sunshine inspired me to bake this little edible ode to British summertime ūüôā ¬†The cake is for a very good friend’s birthday and she requested strawberry jam and white chocolate so I adapted my classic Victoria sponge recipe¬†and added a few extras ¬†to enhance those flavours. ¬†Below is the finished product and recipe – and here’s to a long hot summer (pretty please)!!

Photo 07-07-2013 01 33 29

Ingredients

  • 340g Unsalted butter (plus a little bit extra for greasing)
  • 340g Self-raising flour (plus extra for dusting)
  • 340g Caster sugar (plus 2 tbs for the filling)
  • 6 Large eggs
  • 2 Lemons
  • 400g Fresh strawberries
  • 80g Fresh blueberries
  • 80g Fresh raspberries
  • 2 tsp vanilla extract
  • 150g Good quality strawberry jam (plus 1 heaped tbs to attach the fruit when decorating)
  • 70g White chocolate chips
  • 60g white chocolate (to be grated)
  • 220ml Double cream
  • Icing sugar, for dusting
  • Mint leaves, to garnish

Method

  1. Preheat the oven to 180¬ļC/350¬ļF/gas 4
  2. Grease the bottom and sides of two 20cm and two 13cm sandwich cake tins with butter.  Line the base of each tin with greaseproof paper then dust the sides lightly with flour
  3. Beat 225g butter and 225g sugar together until very light and fluffy
  4. Add four eggs one at a time, beating each one in well before you add the next
  5. Sift in 225g flour
  6. Finely grate over the zest of 1 lemon then fold it into the mixture (halve the lemon and save it for later)
  7. Divide the cake mix into the prepared 20cm cake tins and put to one side
  8. In a separate bowl beat 115g butter and 115g sugar until very light and fluffy
  9. Add two eggs one and a time, beating the first one in well before you add the second
  10. Sift in 115g flour
  11. Finely grate over the zest of half a lemon then fold it into the mixture (halve the lemon and save it for later)
  12. Divide the mixture into the prepared 13cm cake tins
  13. Bake all four cakes in the hot oven for around 20 minutes, or until lightly golden brown and risen. The smaller cakes may be ready after 15-18 minutes.  (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge;  remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
  14. Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
  15. Hull and slice 300g of your strawberries
  16. Gently warm the jam in a pan over a low heat then remove from the heat and stir in your sliced strawberries and add in the white chocolate chips
  17. Add the cream to a bowl with 2 tbs caster sugar and 2 tsp vanilla extract, then squeeze in the juice from your zested lemons
  18. Finely grate in the white chocolate 
  19. Whip the mixture until you have nice soft peaks
  20. Place the least attractive 20cm sponge cake on a  plate or cakeboard, smear over 2/3 of the jam and strawberry mixture, then spread 2/3 of the sweetened cream over the top
  21. Place the second 20cm cake (with the best side facing up) on top and dust it with icing sugar
  22. Spread a little of the tbs strawberry jam reserved for decorating onto the middle of top of the cake 
  23. Place the least attractive 13cm sponge on top, smear over the remaining jam mixture and sweetened cream then finish by placing the second 13cm cake (best side facing up) on top and dusting it with icing sugar
  24. Decorate the cake with the remaining fruit, using the reserved strawberry jam to attach it
  25. Garnish with mint leaves

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here to check out my instagram here.

 

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homebaked sausage rolls

Photo 22-05-2013 23 58 20

Sausage Rolls

These are probably the best sausage rolls I’ve ever tasted. ¬†Fact. ¬†Even my¬†housemates¬†agree and they can be a pretty tough crowd! ¬†AND they’re easy-peasy to make! I discovered this recipe on Jamie Oliver’s home cooking skills¬†website, which I use to teach some of the learners at school – SO worth a look (and there are handy little step-by-step pictures on there too) ūüôā

The other great thing about these sausage rolls is that you can freeze them uncooked; just wrap them in clingfilm and pop in the freezer. Remove them from the freezer when you need them and cook from frozen at 220¬ļC/425¬ļF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through

Ingredients

  • (makes 16 sausage rolls)
  • 6 good-quality Cumberland sausages (approx 400g), the best quality you can afford
  • 1 lemon
  • Plain flour, for dusting
  • 500g good-quality all butter puff pastry
  • 1 egg
  • A splash of milk

Method

  1. Preheat the oven to 220¬ļC/425¬ļF/gas 7
  2. Using a small sharp knife, cut a slit in each of the sausages
  3. Rip off and discard the skins, put the sausage meat into a bowl
  4. Finely grate the zest of the lemon into the bowl
  5. Scrunch and mix everything together with your clean hands
  6. Lightly flour a clean work surface and a rolling pin with flour
  7. Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed
  8. Cut the sheet of pastry in half lengthways so you have two long strips
  9. Divide the sausage stuffing into two and roll each half into a sausage shape
  10. Lay each sausage shape down the centre of the pastry strips
  11. Beat the egg with a splash of milk in a small bowl
  12. Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up
  13. Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up
  14. Pinch the ends closed
  15. Egg-wash the top of each roll, then cut each one into 8 pieces
  16. Place on a baking tray and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking check out a few of  my other treat-related posts.