INGREDIENTS
- 225 g unsalted butter, softened, plus extra for greasing
- 225 g caster sugar
- 4 eggs, preferably organic
- 225 g self-raising flour
- 5 tbsp strawberry jam
- 250 g fresh strawberries, sliced lengthways
- icing sugar, for dusting
For the crème Chantilly
- 300 ml double cream
- 25 g icing sugar
- 1 vanilla pod, halved lengthways and seeds scraped (or vanilla extract)
METHOD
1. Preheat the oven to 180C/160C fan/gas 4. Grease and line two 18cm Victoria sponge pans with baking paper.
2. Put the butter and sugar in the bowl of an electric mixer and cream well until light and fluffy – this will take at least 10 minutes to get it properly aerated.
3. Whisk in the eggs, one at a time, beating well after each addition.
4. Fold in the flour gradually.
5. Fill each of the prepared pans halfway with the batter and bake for 20 minutes until risen and golden.
6. Remove from the oven and leave to cool for 10 minutes, then remove from the baking pans and allow to cool completely on a wire rack.
7. For the crème Chantilly: put the cream in a bowl, sift over the icing sugar and add the vanilla seeds. Whip to the soft peak stage, then refrigerate until slightly firmed.
8. Put the jam into a small saucepan and warm gently.
9. Turn one of the cake bases upside down on a plate. Spread the jam generously onto the surface top with some sliced strawberries.
10. Pipe the crème Chantilly evenly on top of the strawberries and jam, then top with the other half of the cake. Dust the top of the cake with icing sugar. Pipe a little cream onto the middle of the top and decorate with the remaining strawberries.
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2. Put the butter and sugar in the bowl of an electric mixer and cream well until light and fluffy – this will take at least 10 minutes to get it properly aerated.
3. Whisk in the eggs, one at a time, beating well after each addition.
4. Fold in the flour gradually.
5. Fill each of the prepared pans halfway with the batter and bake for 20 minutes until risen and golden.
6. Remove from the oven and leave to cool for 10 minutes, then remove from the baking pans and allow to cool completely on a wire rack.
7. For the crème Chantilly: put the cream in a bowl, sift over the icing sugar and add the vanilla seeds. Whip to the soft peak stage, then refrigerate until slightly firmed.
8. Put the jam into a small saucepan and warm gently.
9. Turn one of the cake bases upside down on a plate. Spread the jam generously onto the surface top with some sliced strawberries.
10. Pipe the crème Chantilly evenly on top of the strawberries and jam, then top with the other half of the cake. Dust the top of the cake with icing sugar. Pipe a little cream onto the middle of the top and decorate with the remaining strawberries.
keyword : Produit bio Produits alimentaire Produit Aliments Bio Food Food Food Food Aliments Applications pour mobile 1 Sites/Chaînes 1 Sites/Chaînes 2 Sites/Chaînes 2 Sites/Chaînes 3 Sites/Chaînes 3
