Easy sponge cake with a fluffy covering, decorated with juicy red berries.
Cook: 1 Hour 10 Mins
Serves: 16
Price: 22p per serving
Nutritional Information
Each 86g serving contains
Energy
882kj
211kcal
882kj
211kcal
11%
Fat
10.8g
10.8g
Med
15%
15%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
18.0g
18.0g
High
20%
20%
Salt
0.10g
0.10g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1025kj/245kcal
Typical energy values per 100g:
1025kj/245kcal
Ingredients
50g unsalted butter
4 large eggs
125g caster sugar
125g plain flour
1 drop vanilla essence
200g Asda Strawberry Jam, stirred
300g strawberries, halved
284ml tub Elmlea Double Cream Alternative
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a deep 23cm round cake tin with a little of the butter and line with baking paper.
2
Melt the remaining butter. Allow to cool slightly but not solidify.
3
Using an electric hand-mixer beat together the eggs and sugar over a pan of gently simmering water until the mixture is thick, pale and mousse-like.
4
Sift half the flour over the mixture and fold in gently with a metal spoon. Pour the butter around the edges of the bowl and fold in. Add the vanilla, then sift and fold in the remaining flour.
5
Pour the mixture into the tin and bake for 35-40 mins until lightly browned on top. Allow to cool slightly in the tin, then turn out to cool on a wire rack.
6
Halve the cake and spread the middle with jam. Beat the Elmlea until thick, then spread around the cake. Decorate with the strawberries and serve.