This cake is so simple and totally delicious. Making it with homemade jam makes it extra special.
Ingredients
- For the jam
-
- 500g/1lb 2oz jam
sugar - 1
lemon, zest and juice - 500g/1lb 2oz fresh
strawberries, hulled, cut in half only if large
- 500g/1lb 2oz jam
- For the cake
-
oil, for greasing the tins flour, for dusting the tins - 250g/9oz
butter - 250g/9oz
caster sugar - ½ tsp
vanilla essence - 4 free-range
eggs - 250g/9oz
self-raising flour, sifted - 175ml/6fl oz
double cream, whipped - 250g/9oz
strawberries - 2-3 tbsp
icing sugar
Preparation method
-
For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.
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Add the strawberries and stir gently.
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Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.
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Check the temperature with a sugar thermometer – it should reach 105C/220F.
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Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.
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Spoon the jam into a sterile jam jar, seal and label.
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For the cake, preheat the oven to 190C/375F/Gas 5.
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Grease and flour two 20cm/8in sandwich tins.
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Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.
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Slowly beat in the eggs one by one.
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Fold in the sifted flour then pour the mixture into the prepared tins.
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Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.
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Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.
-
Spread one cake with strawberry jam, followed by a layer of whipped cream.
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Layer on the fresh strawberries then place the other cake on top.
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Dust with icing sugar to finish.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 6-8
