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Ingredients
For the cake
- 225g/8oz butter softened, or baking spread, plus extra for greasing
- 4 free-range eggs
- 225g/8oz caster sugar
- 300g/10½oz self-raising flour
- 2 level tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
For the filling
- 2 tbsp strawberry jam
- 1 tsp lemon juice
- 300g/10½oz small fresh strawberries, hulled and cut in half
- 300ml/10½oz double cream, whipped
- 200ml/7fl oz full-fat crème fraîche
- icing sugar, for dusting
Method
Before starting this recipe, make sure to Preheat the oven to 180C/160C Fan/Gas 4.
- Grease the traybake tin with butter or baking spread and line the base and sides with baking paper.
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Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended.
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Turn the mixture out into the prepared tin and smooth the surface.
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Bake for 35 minutes. Leave to cool in the tin.
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Remove the cake from the tin and trim the edges so they are perfectly straight.
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Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm slices.
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Cut each slice in half horizontally ready for filling as you would a sandwich.
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For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze.
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Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge.
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Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top.
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