Cake on the lawn, anyone?

16 July 2017


Yesterday was the insane Ladies' Singles Final and today is sure to be another tense one with the Gentlemens' Singles Final (along with Jamie & Heather playing against each other in the Mixed Doubles Final!) but if you're a nervous chewer this Strawberries and Cream (of course!) cake might just save your bottom lip from being blooded during the match (I do speak from experience!)


Ingredients wise you need:

For the Cake:
4 Large Eggs
400g Self Raising Flour
100g Plain Flour
400g Stork (or similar)
400g Caster Sugar (That Fairtrade stuff was a whole 10p more than the non-fairtrade, so you can also spend 10p more and know you've done a good deed!)
1 tsp Vanilla Flavouring
1 tsp Strawberry Flavouring
Optional: Pink Food Colouring & Purple Food Colouring

For the Frosting:
Either 1 x Tub of Betty Crocker Buttercream Style Icing
or make your own buttercream with:
250g Unsalted Butter
500g Icing Sugar
1 x tsp of flavouring (vanilla or strawberry - you choose!)

For Decorating:
Totally optional, but I used Fresh Strawberries and Freeze Dried Strawberry Pieces for mine.

Additionally, I used 4 x 7" cake tins, but depending on oven size etc you can cook these as 2 large cakes and cut them after baking, or alternatively cook two layers at a time.


My preferred method is to bake this as 2 separate cakes, so following that:

Step 1: Preheat your oven to 140 degrees if it's a fan assisted oven, or 160 degrees if using a non fan.
Step 2: Cream together 200g Stork with 200g Caster Sugar.
Step 3: Add in your two eggs.
Step 4: Sieve in 200g Self Raising Flour.
Step 5: Sieve in 50g
Step 6: Mix all these together with an electric whisk for about 2 minutes.
Step 7: Add in 1 x tsp Vanilla.
Step 8: (Optional) Add in a few drops of the Purple Food Colouring to neutralise the yellow a bit, to give more of a white and pink cake.
Step 9: Mix these all together for another few minutes, add in more colouring if required.
Step 10: Once ready, put in the oven for 25 minutes, or until a skewer comes out clean.

I then repeat all these steps in a separate bowl but add in 1 x tsp Strawberry Flavouring and quite a bit of the pink food colouring. I used the new Dr Oetker Extra Strength colours and I used about a third of the tube of the pink to get the colour I wanted. Also please excuse the fact that when I got Scott to take photos of me adding in the flavourings BOTH TIMES he seemed to think where I wanted the focus of the photos to be was on the cake batter... But they're a bit clearer in the ingredients photo if you want a better visual!

You can always make one huge batch of cake then stir in the colours and flavourings once you've separated it out into your cake tins - whichever method you prefer!


Once out of the oven let them cool on a cake rake - they're quite thin layers so this shouldn't take too long, then place each layer on top of the other with a layer of frosting in between, before finally frosting the top. I wanted a sort of country, naked look to my cake so I didn't do the side, but if you are going to do the side you will probably want to double the amounts I gave for the buttercream up above. I used the lazy Betty Crocker method, but it took a whole tub to do the three in between layers and the top so again if you want to cover your sides I'd buy 2 tubs!

Of course, you're totally free to leave it here at this stage and you've still got a delicious cake - but I wanted a little bit more decoration...


I wanted a really simple, traditional look to the cake but I think the combination of the fresh and freeze dried strawberries really looked lovely on top of the cake - and I picked up that plate that it's on in M&S - it's Melamine so perfect if you're looking to really serve your cake up on the lawn!

And speaking of serving it up - I had to accompany mine with a glass of the Lanson Brut Rose, because I was making a Pink and White Wimbledon Cake so of course I needed pink champagne in it's own little Wimbledon outfit to accompany it. I'm afraid I truly am that basic sometimes... 


Enjoy!

PS. Although I've made this for Wimbledon, it's a strawberries and cream cake - it's pretty perfect all summer, in my opinion!

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