December 11, 2012 by marksetchfield
Serves 10, prep time 30 minutes, cooking time 45 minutes
8oz self-raising flour
4 large eggs
8oz castor sugar
Pinch of salt
1/2 tsp baking powder
Large tub of double cream
Punnet of fresh strawberries
4 tbsp of icing sugar
Two nine-inch sponge tins, greased and lined with baking parchment.
Icing bag and funnels
Jar of seedless strawberry jam
Time saver: Fold a large piece of baking parchment into four, draw around the base of the tin and cut out the circles, store two of the sheets in the drawer for next time.
Chefs says: Use the soft blade in a food processor for the mix it really helps to add air to the mixture and keeps it smooth to achieve a light and fluffy sponge.
FOR THE SPONGE
Cream the sugar, eggs and margarine in a food processor for five minutes, allowing air in through the top funnel. Sift the flour and baking powder into a separate bowl. Turn off the food processor and gently sift the flour into the mixing bowl and add a pinch of salt. Replace the lid and for a few seconds pulse the mixture until the ingredients are blended. Now whisk the mixture for another five minutes. Meanwhile with a pastry brush grease with margarine the two baking tins. Then place your pre-cut baking parchment circles in the bottom of the tins, grease over the top, sealing the parchment to the sides of the tin and making sure there are no bubbles under the sheets. Remove the mixing bowl from the food processor, gently lift out the blade and with a spatula empty the mixture evenly into the baking tins. Tap the trays so the mixture is evenly spread and then place in the oven on a middle shelf. Whilst the cake is in the oven whisk the cream until thick. Trim, half and wash the strawberries and place in a bowl. Add two tbsp of icing sugar to the strawberries mix and chill in the fridge. Once the sponge is cooked, you should check by dipping a sharp knife into the cake, if the blade is clean the sponge is cooked. Tap the tins, run a sharp knife around the inside of the tins then turn onto cooling trays the tops facing up. (This is so you get an even surface on the visible side of the cake). Once the cakes have cooled choose one for the base and place on a plate.
FOR THE FILLING AND TOPPING
Fill a piping bag with the fresh cream and remove the excess air. Practice your technique on the edge of a plate, you will soon get the technique. From the outside in pipe small peaks of cream around the edge and repeat to the centre of the sponge. Once the base is covered add another layer around the edge. Evenly place the strawberries around the edge of the sponge with the cut side facing out. When you have placed all the strawberries fill the centre with the strawberry jam and even out. With a spatula add a thin layer of cream to the underside of the top sponge and place on the base sponge. Settle the top and leave to rest for 20 minutes in the fridge. Once the cake has chilled repeat the piping technique on the cake top, working from the outside in cover the cake in fresh cream. Then decorate with the remaining strawberries. Dust with icing sugar, chill the master piece then serve with pride!