serves
12
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
12
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 100 g (3½ oz) unsalted butter, softened
- 250 g (8¾ oz) caster (superfine) sugar
- 2 eggs
- ½ tsp vanilla extract
- 170 g (6 oz/1½ cups) plain (all-purpose) flour
- ½ tsp baking powder
- 45 g (1½ oz) dark cocoa powder
- 160 ml (5½ fl oz) full-cream milk
- 300 ml (10 fl oz) thickened cream
- 170 g (6 oz/½ cup) strawberry jam
- 500 g (17½ oz) strawberries, sliced
Instructions
Preheat oven to 170°C (340°F). Lightly grease the sides of a 20 cm (8 in) round cake tin and line the base with baking paper.
In a medium mixing bowl cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after adding each one. Add the vanilla then sift in the flour, baking powder and cocoa. Stir gently to combine, then mix in the milk. Pour into the prepared tin and bake for 30–35 minutes. Cool completely before removing from the tin.
Whip the cream until stiff, then set aside.
Cut the cake into three layers. Place one layer onto a serving plate and spread with half the strawberry jam. Spread some whipped cream over the jam then top with a third of the strawberries. Repeat with the second layer then top with the last layer of cake. Spread the top and sides of the cake with cream and decorate with strawberries.
Recipe and image from Sweet Petite (, $24.99, hbk). Words by Poh Ling Yeow. Picture by Sarah Rich. read our review .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
