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!
Strawberry Cream Cake
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.
For soft peaks, the cream will be just thick enough to hold its shape.
For stiffly beaten cream, the peaks will stand firm.
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Monday Memory Verse: Psalm 119:9