After the local (well, neighbourly) success of my ‘Five a day’ cake on Sunday, I decided to have a go at making another cake with some of my left over ingredients. After much indecision, I opted for a strawberry drizzle sponge…
I preheated the oven to gas mark 4 and greased one 20cm baking tin with butter, covering the base with a circle of greaseproof paper. I then creamed together the butter and sugar in a large mixing bowl before beating in the two eggs (one at a time). I added a little milk then a little flour, and so on until I had used all the milk and flour. I then added the zest of quarter of a lemon, as well as three chopped up strawberries, to the mixture. I poured the mixture into the cake tin and put in the oven to bake for twenty minutes. When I checked on the cake the skewer test worked, so I removed from the oven and left the cake on the side to cool for a good twenty minutes.
The cake looked and smelled delicious and I was tempted to just dust with a little icing sugar, but I still had some strawberries to use up so opted for the original plan of drizzly icing and fresh strawberries. I mixed 175g of icing sugar with about two tablespoons of water – making sure I carefully added the water just a few drops at a time to get the right consistency. After a good mix I drizzled the icing over the cake, starting in the centre and working out to the sides. I then cut two strawberries into four pieces each and arranged on top of the cake.
This cake was really easy to make and pretty quick too. The initial preparation of the cake mixture took just twenty minutes and then it was just a matter of baking for twenty minutes, cooling for twenty minutes and then preparing the icing and decoration, which took – you guessed it – about twenty minutes. It tasted lovely and moist and with a hint of lemon but a definite strawberry taste throughout… and I think I may just have found my signature sponge cake.