The holidays are in full swing, so why not prepare a little more by practicing your bakes for the occasions.
Today I’ll be sharing the recipe for my take on a fresh cream cake slices. These are super easy to make anreven better to eat!
They are vanilla cake, sandwiched and topped with freshly whipped cream and strawberry jam and finished with a selection of fresh fruit, these are light, quick and easy. What’s not to love about these, especially in time for the holidays!
Anyway, lets get started, shall we?
250g butter, room temperature.
250g granulated sugar.
1 tsp vanilla extract.
250g self raising flour.
1 tsp baking powder.
Pinch of salt.
300ml double cream.
50g icing sugar.
1 tsp vanilla extract.
Strawberry jam (homemade or store bought).
Selection of fresh fruit – including strawberries, blueberries, blackberries and/or raspberries.
Before you get started on this recipe, you will want to do some prep. I recommend you start by weighing up all of your ingredients, lining your cake tins with parchment paper, getting any equipment you may need, such as a stands mixer, saucepan, whisk and spatula. You will also want to preheat your oven to 180˚c/350˚ƒ.
To start on the cakes, take a large mixing bowl and place in the butter and sugar, beating the two together until they are lighter and fluffier in colour and consistency (this usually takes around 7-10 minutes depending on your climate and temperature of your ingredients).
Once the butter and sugar mixture is light and fluffy, you can go ahead and start to add the eggs, one at a time, beating well in-between each addition. Repeating the process until you have used up all of the eggs. Now is also the perfect time to add in the vanilla extract – mix until its fully worked into the mixture.
Now take the dry ingredients and add them into the bowl, mixing on a low speed to start with, working your way up to a medium-high speed (just until a clear cake batter has formed).
Take the bowl and give it all one good scraping down, this is just to incorporate any of the bits that may not have been fully mixed in from earlier on. Then take the batter and transfer to a 9 inch square cake tin Spread and level out the cake batter as best you can, then place into the oven at 180˚c/350˚f for 35 minutes (or until a tester comes out clean, when inserted into the centre).
To make the cream, it’s really simple. Its simply adding the double cream, isicng sugar and vanilla extract into the bowl, then whisk until its thicker in consistency – you’re looking for stiff peaks and no further (if you ovewhip the cream, it will take on a granular texture.
If you’re using simple syrup on the cake sponges, simply place equal amounts of water and sugar into a saucepan, bring to the boil and then cool fully before intending to use.
Once you have everything made and ready, you can start the assembly of the cake. To start, grab the cake sponge and level it into two layers.
take a cake stand/board/plate and place on the cake slices, then place your first layer off cake onto it. Pipe a blobs around the outer edge off the cake (leaving a little space for the jam in the middle). Repeat the process until you have the first layer of cake topped with cream and jam, then sandwich them together and place the second layer of cake on top.
Really simply, finish with a select. of fresh fruit and berries – sue whatever you can or have in season for a little twist.
Chill in the fridge for a short while, before slicing. Then you can go ahead and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.