I do think that when you’re on holiday, that the last thing you want to worry about is producing some technically superb piece of sugar craft art. A whisked sponge is the easiest thing you could make in the cake world…
This particular cake has always been a family favourite: My mama knows how to make a light, fluffy and perfect cake with a whipped cream filling, spiked with fresh fruit. What could be more English?
You will need:
2 x classic 8″/20cm tins, preferably loose bottomed, Springform
4 medium eggs
100gms caster sugar
100gms plain flour
Small carton double cream
A punnet of strawberries, chopped, with seven reserved and halved to decorate the top.
Icing sugar to sift over the top
Psycho bunnies and fluffy chicks
Grease the 2 x 8″/20cm tins, and then tip a spoonful of flour inside, and shake about.
Break the eggs into a large mixing bowl, and add the sugar. Whisk together until thick and pale. When you can lift the beaters and leave a thin ribbon train sitting on top the mixture is ready. (This will take somewhere between five and ten minutes depending on the freshness of the eggs.)
Turn the oven onto 180C/350F/gas mark 4
Carefully fold in the flour using a metal spoon, being careful not to over mix it, as you need as much air as possible in the batter to allow it to rise successfully.
Bake for 20-25 minutes until risen, and a skewer comes out clean. Remove from the tin, and allow to cool
Whip the cream, pile onto one cake half, and top evenly with the chopped strawberries.
Sift icing sugar over the top, decorate with halved strawberries, and arrange pyscho bunnies around the cake stand.