Strawberry Pudding Cake, with wonky sides!!
9th July 2017
I wanted something a little bit different to the usual Victoria sandwich-style jam sponge, to serve to our visitors yesterday, and after a bit of a think, this is it. It used the last few of the strawberries from
the hanging basket in the garden to excellent effect too.
Strawberry Pudding Cake
This is a standard sponge mix, but the additional of the jammy filling soaking into the lower
cake, lots of which you can see in the photo as it hadn't soaked in when I took this, made it extra moist, and what's not the like about mascarpone cream filling?
I didn't have two tins to fit the pre-formed cake liners, so used 8ins tins
and each cake was slightly wider at the top than the bottom, but it added to the rustic appeal, or at least that's what I fondly believe. Yours of course, will have straight sides if you use the right sized tins.
These pre-formed liners, like
giant cupcake cases, are really excellent and save me lots of time in not having to cut and butter baking paper. I shall get some to fit my loaf tins too I think. Makes washing up a doddle too!
Making a sponge cake is one of the times
I weigh ingredients, as the ratios need to be accurate for the best results
What you need:
8 oz butter (very soft)
8 oz caster sugar
8 oz self raising flour
1 tbp milk
1 cup of sliced
strawberries, plus a further 8 halved fruit for decoration
3 tbp jam ( I used Gooseberry & Redcurrant as the jar was on the worktop, but anything that complements strawberries is fine)
2 tbs lemon juice
125g of mascarpone cheese (This
was half the pack)
150 ml double cream (a small tub)
icing sugar to dust
What to do:
1. Line two 7 ins sandwich tins and preheat the oven to 180°C
2. Put the sugar and softened butter in a food mixer
and blend until light coloured and fluffy
3. Add eggs, mixing slightly after each one. If there are signs of curdling, add a little of the flour
4. Add the milk
5. Carefully add the flour a quarter at a time and gently mix. Once it is
all incorporated, mix until creamy and very pale
6. Spoon the mixture equally and evenly into the two lined tins, and bake for 25 minutes, when the tops should be golden brown and spring back when pressed. If they need another couple of minutes, return
to the oven
7. Cool for 5 minutes before taking out of the tins and leaving on a wire rack until completely cold. The paper will peel off easily then without tearing the bottom of the cakes
8. Mix the jam and lemon juice in a small bowl until
fairly smooth and put in the sliced strawberries. Leave to macerate while the cakes are cooling
9. Once the cakes are cool, make the filling: put the marscarpone and cream in the mixer bowl and beat until light and fluffy and able to hold its shape
10. When the cakes are cold, put one upside down onto the serving plate and carefully spoon on the strawberries and sauce. It will run down the sides, but will soak in, so do not worry
11. Using a spatula, transfer the cream filling onto the second
cake and upend this over the strawberries. It might look like too much cream, but it won't be, so do use all of it
12, Arrange the halved strawberries on the top of the cake and dust with icing sugar. (I do this with the cake standing on its plate in
the sink as it saves the sugar going all over the place)
13. Now leave somewhere cool for an hour to allow the sauce to soak into the bottom cake. Wipe the edge of the serving plate to remove any excess icing sugar or blobs of jam left. (It will
sit quite happily for up the three hours)
And there you have it! It slices easily and will provide 8 large or 10 slightly smaller slices. I there is any left, it stores overnight in the fridge perfectly well.
You could no doubt vary
the fruit, or flavour the cake before adding the flour is you wish, and I daresay I shall be having a go at a Blueberry & Lemon version once we have enough ripe blueberries.