Boozy strawberry and cream cake
| Serves: | Makes 1x22cm cake |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 2 Tbsp butter, at room temperature
- 225 g flour, plus extra for dusting
- 2 tbsp Canola oil
- 3 tsp baking powder
- 3/4 cup 1,5 L milk
- 4 Free-range eggs, beaten
- A few drops vanilla extract
- 400 g sliced strawberries, washed, hulled and sliced
- 2 Tbsp rum
- icing sugar, for dusting
- double thick cream
- A few drops vanilla extract
- 1 tsp vanilla extract
- icing sugar, for dusting
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Cooking Instructions
- Pre-heat the oven to 180°C and grease and line two 22cm cake pans with baking paper.
- In a large mixing bowl, combine:2 tbs butter, 225 g flour, 150 g white sugar, 3 tsp of baking powder, 180 ml of milk, 4 free-range eggs, 1 1/2 tsp of vanilla extract and mix for two minutes until smooth and creamy.
- Divide the batter between the prepared pans and place in the oven.
- Bake for 20 minutes until golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- To make the strawberries, combine: 400 g sliced strawberries, 2 tbls rum, 6 tbls of icing sugar and mix well. Allow to stand for 10 minutes.
- To assemble the cake, whip 200 ml double thick cream to stiff peaks and add 1 1/2 tsp of vanilla extract and 2 tbls of icing sugar icing sugar.
- Layer the cream and strawberries on one of the cake layers and top with the remaining layer.
- Serve immediately.
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