Strawberry Jam and Crème Chantilly Sponge Cake
There's nothing quite like the sweet, fruity taste of homemade strawberry jam and the silky, smooth texture of Crème Chantilly. Combine the two, and you have a simple but show-stopping dessert that's perfect for any occasion. The lightness of the sponge cake and the tangy sweetness of the jam with the indulgent richness of the Crème Chantilly combine to create a perfect flavour balance. So why wait for an occasion? Give this recipe a try and treat yourself to a slice of heaven!
Serves 6
Ingredients:
230g butter
250g caster sugar
180g whole egg
250g self-raising flour
30g milk
3g vanilla extract
400g strawberries
50g icing sugar
200ml double cream
100ml icing sugar
400g strawberries
400g caster sugar
Method:
Take a 20 x 10 cm cake tin and line it with parchment paper. Meanwhile preheat the oven to 160°C.
Using an electric whisk or a stand mixer, beat together the soft butter and sugar until it is lighter in colour and becomes fluffy.
Crack and beat the eggs together before adding in to the butter mix a little at a time. Whisk together well between each addition.
Sieve the flour into the same bowl then add in the milk and vanilla. Mix everything together then pour the mix into the tin, leaving around a 5cm gap from the top. Tap the tin on a surface to even out the mix and then bake in the oven for around 50 minutes until you can stick a knife in the centre and it comes out clean.
Remove the tin from the oven and leave to cool for 15 minutes before removing from the tin and leaving to cool completely.
For the jam take 400g of strawberries and finely chop them. Add them to a pot on a low heat with the sugar and simmer until the sugar all dissolves. Turn up the heat and boil for around 10 minutes then leave the jam to settle for another 10 minutes before transferring into a bowl.
Chop a handful of the strawberries into small pieces and mix with 10g of the icing sugar. Half and quarter some of the remaining strawberries and then leave the rest whole.
Pour the cream and caster sugar into a bowl and whisk using an electric mixer until the cream is whipped and just holding its shape. Transfer into a piping bag fitted with a nozzle.
Slice the cake in half then spread the jam over the base layer. Pipe some of the Chantilly cream from side to side over the jam before topping with the chopped strawberries. Place the other half of the cake over the filling then pipe over the remaining cream. Neatly place the remaining whole, halved and quartered strawberries on top. Dust with the remaining icing sugar and enjoy!