Jamie Oliver

Strawberry & cream sandwich sponge

Strawberry & cream sandwich sponge

Serves 14
Cooks In50 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    384
    19%
  • Fat
    24.7g
    35%
  • Saturates
    14.7g
    74%
  • Protein
    4.9g
    11%
  • Carbs
    35.5g
    14%
  • Sugars
    22.4g
    25%
  • Salt
    0.3g
    5%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgie Socratous

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Ingredients

  • 225 g unsalted butter (at room temperature) , plus extra for greasing
  • 225 g white caster sugar
  • 1 teaspoon vanilla extract
  • 4 large free-range eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 1 splash of milk
  • FILLING
  • 200 ml double cream
  • 1 vanilla pod
  • 1½ tablespoon of icing sugar , plus extra for dusting
  • 250 g fresh strawberries
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Jamie Magazine
Recipe From

Jamie Magazine

By Georgie Socratous

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
  2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
  3. Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
  4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
  5. Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
  6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
  7. Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
  8. Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

Tip

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Nutrition per serving
  • Calories
    384
    19%
  • Fat
    24.7g
    35%
  • Saturates
    14.7g
    74%
  • Protein
    4.9g
    11%
  • Carbs
    35.5g
    14%
  • Sugars
    22.4g
    25%
  • Salt
    0.3g
    5%

Of an adult's reference intake