Strawberries & Cream Sponge Cake

This has just got to be the easiest sponge cake EVER to whip up!


So what’s a girl to do when she sees juicy plump strawberries at a ridiculously cheap price?!?! Make cake, of course!

Hubby sure wasn’t complaining as he hooked into a well deserved hard working man slice!

Honestly, this cake is so embarrasingly simple to make, you’ll never have any excuse again to not invite the ladies over for a lovely morning tea.

Grab yourself a mixing bowl & into that goes 1 cup of self raising flour, 1 cup of caster sugar & 6 eggs. Drag out good old Mr Buzzy (aka stick blender) with the whisk attachment & absolutely go to town on getting as much air in there as possible. In other words, whisk away madly!

Pour the batter into a prepared cake tin (I’ve used an 8 inch) & whack in a 180c oven for about 40 minutes. Just check when a skewer, inserted in the middle of the cake, comes out clean.

Turn it out onto a cooling wire.

When the cake is cold, get a serrated knife & slice in half horizontally, so you’ve got a top & a bottom.

Once again, it’s good old Mr Buzzy (aka stick blender) to the rescue! Pour 300ml of thickened cream into a jug, spike it with a teaspoon of vanilla paste & whisk it up to a beautiful stiff peak consistency.

Spread a good dollop of the vanilla cream onto the bottom layer of the cake & spread out to the edges. Next, sprinkle some diced up strawberries before popping on the top layer of cake.

Scoop the rest of the vanilla cream right on top of the cake & spread it out to cover the cake & fall down the edges covering the whole lot. Then it’s just a simple case of placing a few sliced strawberries in a pretty pattern on top.

There you have it, a lusciously gorgeous cake that’s super dooper easy to whip up to impress almost anyone.


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