Made this lovely strawberry cake for mothers day and it was delicious. The icing takes a bit of work but is so worth it. Super strawberry flavour and not too sweet.
You will need:
- 3 eggs
- the weight of the eggs in flour, sugar and butter
- 2 tablespoons strawberry jam (use the best one you can get, farm shops usually sell the best ones)
- 1 tbsp custard powder
- 100mls natural yoghurt
- 1.5 tsps pink gel food colouring
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 200 grams butter
- 400 grams icing sugar.
- 100 grams strawberries and another 100grams strawberries for the decoration.
Grease with butter two shallow 7 inch cake tins and line with baking paper, then preheat oven to 170’c fan.
Whisk sugar and butter together until light in colour and super smooth, then sieve in the flour and add rest of the ingredients and whisk until combined. Stop occasionally to scrape the sides of the bowl to ensure it is all mixing evenly as you dont want to over mix it as this affects the texture of the cake.
Evenly share out the batter between the 2 tins and then bake in the oven for 23 mins or until cake is away from sides of the tin and a skewer comes out clean then leave to cool on a wire rack.
Next put the strawberries into a blender and whizz up until smooth, then pour through a sieve (to remove pips) into a saucepan and cook away on low until really reduced and thick (about 10-15 minutes) as this concentrates the strawberry flavour.
Beat the butter until pale and creamy and then slowly whisk in the icing sugar. Once the strawberry puree is completely cool mix it in too.
Slice a very thin layer off the tops of the cake to make even and remove the top brown part. (you don’t have to it just makes it look neater) then place a small dollop of icing onto your cake stand and stick down the first cake. Use a quarter of the icing to sandwich the cakes together and then another quarter to apply a thin crumb coat to the top and sides of the cake and place in the fridge.
Slice up the remaining strawberries, place in a bowl and sprinkle with a couple of teaspoons of sugar then place in the fridge to maserate.
Remove cake from fridge and cover top and sides with the rest of the icing and then arrange the strawberries in a delicious looking pile on top.