The classic bake: soft, fluffy, and takes just minutes to prepare. Perfect with tea or as a light dessert.
Ingredients
Prep Time: 10 minutes
Bake Time: 45 minutes
Makes: 1 x 2lb loaf
You will 1 x 8" round cake tin with removeable base
- 180g self-raising flour
- 1 tsp baking powder
- 20g ground almonds
- 120g caster sugar
- 2 eggs, beaten
- 120ml milk
- 1 tsp vanilla essence
- 160g melted butter
For the filling:
- 250ml fresh double cream whipped
- 200g strawberry jam
Method
- Preheat the oven to 180°C, 160°C fan, gas 4.
- Line the base of the tin with parchment paper.
- Sieve the flour and baking powder into a large bowl.
- Add the ground almonds and caster sugar.
- Add the beaten eggs, milk, vanilla, and melted butter into a jug and whisk until smooth using an electric or handheld mixer.
- Add the wet ingredients to the dry ingredients and mix to combine using a whisk.
- Pour the mixture into the tin and bake for 45 minutes, covering with foil after 30 minutes if needed once golden on top.
- Cool the loaf on a wire rack.
- Once the sponge is completely cooled, use a sharp knife to carefully slice it in half.
- Spread the jam on one side.
- Spoon or pipe the whipped cream on top of the jam.
- Place the other cake half on top to sandwich it together.
- Dust with icing powder and decorate with fresh cream and strawberries.
Top Tip:
To achieve the long lasting 'bakery icing powder' result, add a little corn flour to the icing powder before dusting on top - it will last all day long.
