Courting Cake
- Reviews 3
Ready In: 50 mins
Serves: 16
Ingredients
- 1⁄2 lb butter
- 1⁄2 lb caster sugar or 1⁄2 lb superfine sugar
- 4 eggs, beaten
- 3⁄4 lb self-raising flour
- 2 -3 tablespoons milk
- 10 fluid ounces heavy whipping cream
- 1⁄2 lb strawberry
- confectioners' sugar, to decorate
Directions
- Pre-heat oven to 190°C/375°F.
- Grease and line the bases of three 7-inch round cake tins.
- Cream the butter and sugar together until pale and fluffy.
- Gradually add the eggs, a little at a time, beating well after each addition.
- Fold in the flour, and then add enough milk to give a soft dropping consistency.
- Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
- Turn out and leave to cool on a wire rack.
- Whip the cream until it just holds its shape.
- Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
- Dredge the top with icing sugar and decorate with the reserved strawberries.
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