Ingredients
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 459.8
- total 4598.4
- Protein
- 5.9 g
- total 59.2 g
- Carbs
- 43.7 g
- total 436.8 g
- Fat
- 29.6 g
- total 296.1 g
Estimated · based on 10 of 10 ingredients
Method
- 1
- butter230 g
- white sugar230 g
- heavy cream2½ dl
Cream the butter and sugar — Heat the oven to 180C and line two sandwich tins. Cream the butter and sugar until pale and fluffy.
- 2
- egg4
- wheat flour230 g
- baking powder2 tsp
- vanilla extract1 tsp
- salt1 pinch
Beat in eggs and flour — Beat in the eggs one at a time with a spoonful of the flour, then fold in the remaining flour, baking powder, vanilla, and salt.
- 3
Bake and cool the sponges — Divide between the tins and bake for about 25 minutes until golden and springy. Cool completely on a rack.
- 4
- strawberry150 g
- heavy cream2½ dl
- powdered sugar2 tbsp
Fill and assemble the cake — Whip the cream to soft peaks. Spread the crushed strawberries over one sponge, top with cream, sandwich the second sponge on, and dust with icing sugar.
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