Today I made this classic sponge cake with a twist as a treat for a visitor of mine to enjoy with her tea tonight and also something for Jacek to look forward to when he returns from work. I really love baking these days and it's my mission to bake at least one treat once every two weeks at the least. This dessert is perfect to enjoy in the evening after dinner or with some tea or coffee at supper time. This is my twist on the classic sponge cake.
What you will need to create this cake -
500ml of Glenisk fresh cream
A punnet of fresh strawberries
Chocolate fingers or bars (I used Choco Breaks from Aldi)
300g of self raising flour
300g of sugar
I had to make my sponges in two separate goes, that is why the quantities of the ingredients are so high, half these measurements to make one part of the sponge and use the rest for the second sponge.
- Preheat oven to 180C/Gas mark 5.
- Butter and flour two 7" round cake tins.
- Beat the eggs and sugar until very thick and no lumps are present.
- In stages fold in the sieved flour, mix well when adding each section of flour. Keep mixing until fully combined and no lumps are present.
- Pour into the prepared tins and bake for 30 minutes until the sponge springs back when pressed and is light golden brown in colour.
- Leave to cool on a wire tray.
- While the sponges are cooling whisk the Glenisk fresh cream in a large bowl. I did this manually with a whisk, if you have an electronic mixer it would be easier to use that.
- When the sponges are cool turn one of the sponges upside down and add a layer of cream, then a layer of raspberry jam, finish by layering chopped strawberries.
- Cover the base of the other sponge with cream and place on top of the sponge you have just finished layering.
- Smother the cake in cream, cover the top and the sides to make your chocolate and fruit stick.
- Place the chocolate fingers/bars around the outside of the cake. In between the fingers/bars I added chopped strawberries, if you like you could just add more chocolate.
- Place whole fresh strawberries on the top to decorate. I also added some squares of chocolate to the middle of the top of the cake to make it more aesthetically pleasing.
- Voila! Your cake is finished, slice, serve and enjoy!