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Chocolate & Strawberry Sponge Cake

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April 18, 2013 by marksetchfield

IMG_1016Serves 6-8

INGREDIENTS
8 oz butter
8 oz caster sugar
4 eggs
6 oz self-raising flour
2 oz cocoa powder
1/2 tsp baking powder
A little milk

For the decoration
3/4 pint of double cream
8 large strawberries
Chocolate fudge icing

Chef says: To achieve the circle effect on top you will need a cake turntable, which you can buy online. They are great for decorating cakes – it’s like having another pair of hands! I’ve used a shop- bought fudge icing – if you keep it at room temperature, this will make the spreading easier.

METHOD
Cream
the butter and sugar in a food processor until it’s light and fluffy. Add the eggs to the mix one at a time. Whisk for about three minutes, then sift in the flour, cocoa and baking powder. Add in a little milk until the mixture is a soft consistency. Pour the cake mix into two greased baking tins, even out and place in the oven at 180 degrees celsius/gas mark 4 for 45 minutes. Check the cakes are cooked by inserting a knife into the centre of each – it should come out clean. Remove them from the tins and place on a wire rack to cool. Meanwhile, whisk the double cream until it’s thick in texture. Once the cakes are cool, place one of the sponges on the cake plate, top-side down. Spread a layer of cream on top. Wash and halve the strawberries and arrange them cut-side up around the edge of the cake. Pipe more cream into the centre of the cake in the middle of the strawberries. Place the second sponge on a cake turntable and cover with the fudge icing. Run a spatula under hot water and then, while turning the cake turntable, start to move the spatula blade over the icing to the outside of the cake. Repeat until the circles are even – it might take a little practice. Finally, place the second sponge on top of the first and serve.

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