How To Make Strawberries & Cream Sponge

Most basic creamed cake mixtures can be made using this easy all-in-one method, although it sometimes pays to follow the usual steps – i.e. beating the butter and sugar together till pale and fluffy then adding the eggs very gradually – especially if you’re working with a larger quantity of ingredients and you want a guaranteed perfect result. But with fresh strawberries and cream you can get away with the soft option here, no question.

1. Step 1:

   Grease and base line two sandwich tins (approx 7 in/18 cm) and preheat the oven to Gas Mark 3–4 (170–180°C).

2. Step 2:

   Put the flour, baking powder, butter, sugar and eggs in a large bowl and beat thoroughly together for about 1 minute, preferably using an electric hand whisk.

3. Step 3:

   Divide the mixture evenly between the two prepared cake tins and bake in the centre of the oven (or centre and lower middle if you can’t fit both tins on the same shelf) for about 30 minutes, until the cakes are golden on top and springy to the touch.

4. Step 4:

   Allow to cool completely while you wash, dry and cut the strawberries into halves or quarters. Add a couple of teaspoons

5. Step 5:

   Sandwich the sponges together with a mixture of the chopped strawberries and cream and top the cake with more of the same. Dust with icing sugar to finish.

6. Save the paper wrappers from blocks of butter, margarine and lard and use to grease oven trays and cake tins.