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Strawberry Cream Cake

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I have made plenty of cakes over the years, but hubby has said, this was the best cake I have ever made! Both he and the boys loved it!! This Strawberry Cream Cake is delicious and won’t last long at all!

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Strawberry Cream Cake 1

 

Strawberry Cream Cake

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Ingredients
  

Cake

  • 2 eggs
  • 1 cup sugar
  • 1 2/3 cups plain flour
  • 2 1/2 tsp baking powder
  • pinch salt
  • 1 cup thickened cream
  • 1 tsp vanilla essence
  • Cream middle
  • 1 cup thickened cream
  • 2 TBSP icing sugar
  • 1/2 tsp vanilla essence
  • 2-3 TBSP Strawberry Jam

Instructions
 

Cake

  • Preheat the oven to 160˚C.
  • Grease a round cake tin and line with baking paper.
  • Beat the eggs until thick and lemon coloured. It will take about 5 minutes with an electric beater on high.
  • Gradually add in the sugar.
  • Sift together the dry ingredients and stir in well, alternating with the cream and vanilla essence.
  • Make sure the cake mixture is mixed well.
  • Pour cake mixture into the prepared pan and bake for 40 mins, or until a cake tester comes out clean.
  • Cool in the pan for around 10 minutes before cooling completely on a wire rack.
  • When cool, slice the cake in half.
  • Cream Mix
  • Beat the cream, icing sugar and vanilla essence together with an electric beater until the peaks will stand firm.
  • Spread the strawberry jam on the top of the bottom layer of the cake and then spread the cream on top. I used about 3/4 of the cream mixture, though you can add as much or as little as you like.
  • Place the other half of the cake on top and sprinkle with icing sugar.
  • Enjoy!!

Notes

You could also pour the batter into two cake pans and bake for around 25-30 minutes.
For soft peaks, the cream will be just thick enough to hold its shape.
For stiffly beaten cream, the peaks will stand firm.
Tried this recipe? Share a pic on Instagram#simplelivingcreativelearning

 

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Category: RecipesTag: Cakes

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