A classic for a reason, making your own jam really elevates this cake.
Ingredients
- 130g butter (plus some extra for greasing the tin)
- 130g caster sugar
- 2 eggs
- 80g self raising flour or plain flour and ½ teaspoon baking powder
- 2 tablespoons ground almonds
For the jam
- 1 kg fresh strawberries
- 900 g white sugar
- Juice of 1 lemon
Method
Pre-heat the oven to 170 degrees.
Lightly brush the tin with soft butter
In a large bowl, whisk the butter and sugar until light and pale in colour
Add the beaten eggs and mic until smooth
Gradually whisk in the flour and ground almonds using a rubber spatula
Pour the batter into the tin, and cook 18-20 minutes.
Double check with a blade of a knife- when it comes out clean.
Leave it to cool and then tip it over on cooling rack.
For the jam
- Prepare the fruit, Wash, hull, and leave small ones whole. Cut large ones in half.
- Layer with sugar- In a large bowl, layer strawberries and sugar.Cover and leave overnight in a cool place — this draws out the juices.
- Slow cook- Tip everything into a wide, heavy pot.
- Bring gently to a boil, stirring until sugar dissolves.
- Skim & simmer- Skim off any foam.
- Let it simmer steadily for 30–40 minutes, stirring now and then.
- Test for set. Use the cold plate test: A spoonful should wrinkle when pushed with your finger.
- Pot & seal- Spoon into hot sterilised jars, seal, and cool.
Assembly
- Once your sponge has cooled, and your jam.
- Spread a generous amount of jam on the cooked sponge and fresh whipped cream on top.
- Serve on the day you make, it's always best!
Sterilising Jars (Old Way)
Wash jars in hot soapy water, Rinse well, Put in oven at 120°C for 10–15 minutes-Fill while hot
Chefs Tip
Don't rush the boil — slow gives flavour, Wide pot = better setting
Lemon is your natural pectin.
