Ingredients
Equipment
Method
- Pre-heat the oven to 160 °C (fan) or 180 °C (conventional)
- Combine all of the cake sponge ingredients into a bowl and mix until combined and smooth
- Grease and line the two baking tins with greaseproof paper
- Divide the cake batter evenly between the two baking tins
- Bake for 20-25 minutes until the cake has risen slightly and has a golden top (pierce the cakes and check for any residue to ensure they are fully cooked)
- Leave to cool in the cake tins for about 30 minutes
- Turn out the cakes onto a cooling rack and leave to cool completely (about another 30 minutes)
- Make the cream topping by whisking the double cream and lemon juice to stiff peaks
- Sieve the icing sugar into the whipped double cream bowl and continue to whisk until combined
- Pipe/spread 2/3 of cream mix onto one cake layer
- Use a spoon to spread the jam over the cream mix
- Optional: add slices of fresh strawberry over the cream and jam layers
- Add the 2nd cake layer on top of the first to create a cream and jam 'sandwich'
- Pipe/spread more of the remaining cream mixture onto the top of the cake
- Optional: Decorate with extra icing sugar to finish
- Slice and enjoy!
Notes
*Use a coconut-based cream (such as Coconut Collaborative brand) for the best results
- Store the cake in an air-tight container in the fridge for up to 2 days
- Not suitable for home freezing due to the cream and fresh berries