Page 42 - br-may-2021

May 2021 May 2021

RECIPE OF THE MONTH

Thanks to our WI members for sharing their favourites

Strawberry Cream Cake

With summer coming and finally meeting up with family and
friends, what a lovely way to celebrate than with a yummy cake. Fatless
sponge the filling is your choice !!!

Sponge
85g caster sugar, plus extra for
dusting
85g plain flour, plus extra for
dusting
pinch of salt
3 medium eggs

Filling (down to you, I choose)
Double cream
Raspberries/strawberries

Method

Preheat oven 170c/gas4. line with paper two 18cm cake tins, then lightly
oil and dust with extra castor sugar and the flour.
Whisk together the eggs and sugar until pale and thick.

Sift the flour and salt together then tip over the whisked egg mixture and
using a metal spoon gently fold the flour into the mixture.
Divide between the two tins and bake for 20mins or until golden. To test it
should spring back when lightly touched by your fingertips.

Leave the cakes to cool in the tins for 5mins on a wire rack before turning
out and leaving to get cold.
Fill with whipped cream and strawberries which I like to toss in a little
Cointreau... the choice is endless.

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