This gorgeous cake is a showstopper! A simple chocolate sponge is paired with a delicious strawberry cream, and topped with a strawberry butter icing – it’s sure to please a crowd.
Difficulty – Medium
Prep time – 60 minutes
Cook time – 25 minutes
Serves – 12
Ingredients
Sponge:
4 large eggs
1 1/2 cups caster sugar
1 1/2 cups self raising flour
4 tbsp dutch cocoa
125g melted Westgold Butter
1/4 cup milk
2 tsp vanilla
Strawberry cream filling:
2 cups Westgold UHT Whipping Cream
2 tbsp icing sugar
3 tsp freeze dried strawberry powder
1 punnet diced strawberries
1 cup strawberry jam
Extra strawberries to garnish
Butter Icing:
170g icing sugar
100g soft Westgold Butter
3 tsp freeze dried strawberry powder
2 tbsp warm milk
Method
To prepare the sponge cake
Heat the oven to 170 deg. Place the eggs, milk and vanilla into a mixing bowl. Sift the flour and cocoa into the wet ingredients. Pour in the melted butter and mix on a medium speed for 1 minute until smooth and well mixed. Divide mix into 2 paper lined, greased 20cm cake tins. Bake for 20-25 mins until it springs back when touched. Remove sponges from the oven and leave to cool.
To prepare the strawberry cream filling
Using an electric mixer, whip the cream and icing sugar to light peaks. Fold in the diced strawberries and strawberry powder. Refrigerate until needed.
To prepare the butter icing
Put all ingredients into an electric mixing bowl and beat until light a fluffy. Cover until needed.
To assemble
When the sponges are cool, slice them in half horizontally. Place the first layer on a serving plate. Spread on 1/3 of the strawberry jam and top with a 1/3 of the strawberry cream filling. Repeat this process with the other 2 layers of sponge. Spread the top layer of sponge with the butter icing and decorate with piped rosettes of butter icing and fresh strawberries. Serve.
Original recipe sourced from: Westgold
