- 220 grs butter, softened, plus extra for greasing.
- 220 grs caster sugar.
- 4 medium eggs, lightly beaten.
- 220 grs self-raising flour.
- Dash of vanilla essence
- 15 large Fresh strawberries.
- One soup spoon of sugar.
- 250 mls single fresh cream.
- 1 bar of chocolate 60% cocoa.
Preheat your oven to 180°C, gas mark 4, Use a little butter to grease two 20cm-diameter sponge tins and also dust them with flour. The very important creaming method; that is, the fat and sugar are creamed or beaten together until very light and fluffy before other ingredients are added.
Beat the eggs lightly and add them to the mixture of fat and sugar bit by bit incorporating them each addition you make, continue this until all the egg is in, then the flour add a bit at the time as well and fold it in until it incorporates too with the mixture, keep repeating this until all is in, Finally add the vanilla essence (or lemon zest if you prefer).
Split the mixture between the two tins and bake them in the oven for about 20 minutes, prick them with a wooden tooth pick until the centre if tooth pick comes out clean then they are cooked.
For a soft version I add a tea spoon of butter and an egg yolk mixing it well still in the bain marie, if you spread this one will not go hard should go semi-soft.
The cake on the picture I made it for my niece who was just 1 year old last week, so I wanted a simple presentation, but nice looking at the same time.