Wimbledon Cake
This strawberry cream sponge cake is a delightful treat that combines the freshness of organic strawberries with the lightness of whipped cream. The sponge layers are airy and moist, perfectly complementing the juicy strawberries sweetened with a hint of sugar and lemon. With a layer of creamy strawberry jam spread between the sponges and topped with more whipped cream and fresh strawberries, this cake is a feast for the eyes and the taste buds. A perfect dessert to impress your guests or enjoy with a cup of tea!
— Constant Cookbook
Ingredients
- For the filling
- 400g of fresh strawberries (get organic ones, they are usually a bit sweeter)
- 1 tablespoon of caster sugar
- Juice of 1 lemon
- 500ml whipped cream
- 6 tablespoons strawberry jam
- For the sponge
- 150g self raising flour
- 1 teaspoon baking powder
- 75g caster sugar
- 3 large eggs
- 3 tablespoons natural yogurt
Instructions
- Chop up most of the strawberries. Keep a few aside for the top (to make it look pretty). About six should be enough. Sprinkle with the caster sugar and squeeze the lemon juice over them. Mix them well and put in the fridge for around 30 minutes.
- Make the sponge by beating the sugar, yogurt and eggs in an electric mixer for around ten minutes (until it is around three times the original volume and almost white in colour). If you would prefer to do this with a balloon whisk be my guest. Just remember to have a medic standing by for when your arm drops off!
- Once the mixture has reached the right consistency sieve the flour and the baking powder into it (the extra baking powder does really help to keep it light). Fold it in with a metal spoon in a figure of eight motion until there are no lumps. Try to do this for as short a time as possible as the more you fold it the more air you'll knock out.
- Pour the mixture into two lined and buttered sandwich tins. Bake in a medium-hot oven (190C or Gas Mark 5) for around fifteen to twenty minutes until firm and lightly browned. Once baked turn out onto a cooling rack. VERY IMPORTANT for the next part to work you need to take the greaseproof paper off whilst the sponge is still hot and cool them upside down. If you do not then they will be too soggy to spread the jam over.
- Spread the underside of the sponge with the strawberry jam. Put half the cream on top of one side and then top with the strawberry mixture.
- Put the other sponge on top and cover the other side with the rest of the cream.
- Take the few strawberries you put aside earlier and cut them in half. Place them on top around the edge of the cake and dust with a little icing sugar.
Yield
Serves 8
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