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Fresh Strawberry Cake

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Ingredients

Ingredients
175g Butter or Margarine
175g Caster sugar
3 Medium Eggs
175g Self Raising Flour Sifted
1 tsp Baking powder
2 tsp Warm Water
Filling
Strawberry Jam
Double Cream Whipped
Fresh Strawberries Sliced and leave some whole to decorate

Fresh Strawberry Cake

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  • Medium

Ingredients

  • Ingredients

  • Filling

Directions

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This classic British Victoria sponge cake is fit for a royal. Works well with a cup of tea and great company.

Dish: 2x 18 cm cake tins, greased and lined.

Oven Accessory: enamel shelf in lower position+ wire shelf in upper position.

Steps

1
Done

Preheat oven on CONVECTION 180 °C.

2
Done

Cream butter and sugar until pale and fluffy.

3
Done

Add the eggs a little at a time beating well after each addition.

4
Done

Sieve the flour and baking powder together and gently fold into the mixture.

5
Done

Add 1-2 tsp of warm water until the mixture drops easily off the spoon.

6
Done

Divide between the prepared tins. Place one tin in the centre of the wire shelf and the other on the enamel shelf. Bake on CONVECTION 180 °C for 20 minutes or until golden and the top springs back when lightly pressed.

7
Done

When the cakes are cool, spread the bottom of one cake generously with strawberry jam. Top this with half of the freshly whipped cream and arrange chopped strawberries on top of the cream

8
Done

Place the other cake on top and use remaining cream to decorate the top of the cake. Place the two whole strawberries in the centre.

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