Snuggle made the loveliest cake recently. I'm quite sure it will taste as good as it looks.
Cake
- 150g (6 oz) butter, softened
- 150g (6 oz) caster sugar (superfine sugar)
- 3 medium eggs
- 150g (6 oz) self raising flour
- 3-4 drops vanilla extract
- jam (strawberry, raspberry or damson)
- Approx. 50g (~2 oz) butter, cold (unsalted if you have it)
- Approx. 100g (~ 3.5 oz) icing sugar (powered sugar/confectioner’s sugar)
- A few drops of vanilla extract
- A little water or milk
A few handfuls of strawberries
Heat the oven to 180oc, 350of, Gas mark 4, and grease and line two 18cm (7inch) sandwich tins. Cut up the softened butter and beat until soft. Add the sugar and beat until light and fluffy. Mix in one egg at a time adding a little of the flour each time. Add the vanilla extract and the rest of the flour and stir in well.
Pour into the prepared tins and bake for 20 -25 minutes.
When completely cool spread jam (strawberry, raspberry or damson work well) on to both halves of the cake and make the frosting.
To make the frosting add the sugar, butter and vanilla extract to a food processor or beat with electric mixer until combined into a stiff paste. The measurements are approximate so use your own judgment. While it’s mixing it might look like it’s turning into scrambled eggs; it isn’t, it just takes a little while to blend, but it will. If it’s too stiff add a bit of the milk or water. Spread the frosting on to the bottom half of the cake with a pallet knife (or plastic spatula), which you can run it under some water first to make it easier to spread the frosting smoothly.
If you would like, you can slice up some of the strawberries and place them on top of the frosting before putting the top half on.
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