Summer means strawberries and what better way to have them than with a lemon sponge and whipped cream. Heaven!
- 225g golden caster sugar
- 225g self-raising flour sifted
- 1½ teaspoons baking powder
- 25g cornflour
- 225g unsalted butter at room temperature
- 4 large eggs ideally free-range or organic
- Grated zest & juice of 2 large lemons
- 200ml double cream
- 3 tablespoons of strawberry jam. (My chai jam is perfect)
- 100-200g of fresh strawberries sliced. depending on the size of the berries might vary
- 1-2 tablespoon icing sugar
You will also need 2 x 8inch (20com) baking tins lined with greaseproof paper. A good whisk or electric hand mixer, a food processor, and a wire rack for cooling. Assemble close to eating time as you are using fresh cream. Also, have some extra icing sugar to hand if you need it to thicken the cream a bit more.
- Preheat the oven to 170°C(Fan)/190°C/375°F/ Gas mark 5 & grease & line your baking tins.
- Start with your sponge. Sift your flour onto some greaseproof paper or into a bowl at a good height to get air into the flour.
- Put the sugar, the flour, baking powder, and cornflour in a food processor. (If you don’t have one you can use a hand mixer and a large bowl but the steps will be different. Go to step 4 if using a hand mixer. ) Blitz for about 3-4 minutes so it is mixed. Now add the remaining ingredients and blend for about 10 seconds. DONT OVER MIX IT!!
- If using a hand mixer, cream the butter & sugar together as you would do for a victoria sponge with the dry ingredients combined in a separate bowl. Then alternate the addition of the egg and dry ingredients into the butter & sugar mixture. Finally, adding in the grated lemon zest and juice with a last quick blitz. once again don’t over mix!
- Spit the mixture between the two tins evenly and bake in the oven for between 20 & 25 minutes depending on your oven. You’ll know they are cooked when they are a nice golden colour and a knife comes out clean when inserted.
- Leave the cakes to cool in the tins for about 5-10 minutes before taking out of the tins, peeling off the greaseproof paper & placing on a wire rack. Make sure they are fully cooled down before assembling or the cream won’t hold.
- For the assembly: wash your strawberries well and dry with tissue paper. Then slice evenly. Whisk the double cream and icing sugar till its thick and stangs at a peak. You can add more icing sugar if you want gradually.
- If using shop-bought jam warm it slightly to make it easier to spread on the sponge. Chia jam spreads really easily. Then spread the jam on the flat side of the sponge (you can do both sponges).
- Place the slices of strawberries on top of the jam evenly. Dollop 2-3 large tablespoons of cream in the center and gently spread about halfway over the strawberries. Remember when you put the top sponge on it will push the cream so don’t go too heavy on the cream. You can add more when serving.
- Decorate the top of the cake with slices of strawberries a heavy dusting of icing sugar & serve with an extra dollop of cream.