Last week was the Diamond Jubilee Celebration for the Queen of England... oh no... I'm definitely not British now am I living anywhere close... but... The Queen of England is not just any Queen in this lifetime and it must be commemmorated in some way... and so I baked a cake that screams Brittania.
Divine way to use fresh berries I tell you. This is not really a kids' cake with all the tartness it offers... it's cake for the big boys and girls. Tart and Sweet, Creamy and Spongy... definitely healthier than most chocolate cakes I've made.
Every bite is a burst of flavour. It is freshness at its best... crisp and unadulterated.
Ingredients:
175 grams butter, softened
175 grams caster sugar
3 eggs, beaten
175 grams self-raising flour, sifted
1 cup whipping cream
1 tablespoon icing sugar
Procedures - Baking:
Heat the oven to 180C. Grease two 20cm baking tins and line with greaseproof paper.
Beat together butter and sugar until the mixture looks pale and fluffy. Gradually add in beaten eggs, beating well between each addition. Then, fold the flour.
Divide the mixture between the two tins and bake for 20 minutes or until firm to the touch. Cool in tins for two minutes, then remove and cool completely on a wire rack.
Procedures - Whipped Cream:
Beat whipping cream and icing sugar until fluffy but not stiff.
Procedures - Assembling:
Once the cakes are cool, spread the flat side of cake with freshly whipped cream. Top with slices of strawberries and whole blueberries.
Gently pressed down with the other layer of cake. Spread with some more whipped cream and finished off with berries of your choice. I love them all and so I put as many strawberries, blueberries, blackberries, and most especially, the yummiest of them all... raspberries.
Tried to copy Union Jack... it was close.. so I'm pretty happy with it.
Tuck in!
-AcousticChef, cookin one tune at a time
Divine way to use fresh berries I tell you. This is not really a kids' cake with all the tartness it offers... it's cake for the big boys and girls. Tart and Sweet, Creamy and Spongy... definitely healthier than most chocolate cakes I've made.
Every bite is a burst of flavour. It is freshness at its best... crisp and unadulterated.
Ingredients:
175 grams butter, softened
175 grams caster sugar
3 eggs, beaten
175 grams self-raising flour, sifted
1 cup whipping cream
1 tablespoon icing sugar
Procedures - Baking:
Heat the oven to 180C. Grease two 20cm baking tins and line with greaseproof paper.
Beat together butter and sugar until the mixture looks pale and fluffy. Gradually add in beaten eggs, beating well between each addition. Then, fold the flour.
Divide the mixture between the two tins and bake for 20 minutes or until firm to the touch. Cool in tins for two minutes, then remove and cool completely on a wire rack.
Procedures - Whipped Cream:
Beat whipping cream and icing sugar until fluffy but not stiff.
Procedures - Assembling:
Once the cakes are cool, spread the flat side of cake with freshly whipped cream. Top with slices of strawberries and whole blueberries.
Gently pressed down with the other layer of cake. Spread with some more whipped cream and finished off with berries of your choice. I love them all and so I put as many strawberries, blueberries, blackberries, and most especially, the yummiest of them all... raspberries.
Tried to copy Union Jack... it was close.. so I'm pretty happy with it.
Tuck in!
-AcousticChef, cookin one tune at a time
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