Wimbledon Strawberry Sandwich Cake
A twist on the traditional strawberry jam sponge cake.
Servings: 8
Ingredients
- 250 g softened butter
- 250 g caster sugar
- 4 large eggs
- 250 g self raising flour
- 1 level tsp vanilla extract
- 300 g red jam - I used Rhubarb & Ginger by Baxters
- 400 g fresh strawberries cut into slices
Instructions
- Preheat the oven to 190c / gas mark 5.
- This cake uses the "all in one method"; using an electric mixer beat the butter, sugar, eggs, flour and vanilla together until smooth.
- Decant the batter into the four lined cake tins in even quantities and smooth the batter towards the edges of the tins.
- Bake for 15 minutes or until the sponge springs back to the touch and a cocktail stick/cake tester comes out cleanly.
- Allow the cakes to cool for a few minutes then remove them carefully from the tins, peel off the paper lining and leave to cool completely.
- When cooled, choose the sponge with the most rounded top to put on top; use a serrated knife to cut flat tops on the other 3 cakes. Put the discarded bits aside in a bag as a snack!
- Slather jam and arrange slices of strawberry on each layer. Also slather jam on the very top so strawberries there will stick.
- Serve immediately.
Notes
You will also need 4 x 6inch loose bottomed sandwich tins lined with non stick parchment paper.