Strawberry drizzle sponge cake

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…

Strawberry drizzle sponge cake...Ingredients
125g butter
200g granulated sugar
2 eggs
180g self-raising flour
150ml semi-skillmed milk
175g icing sugar
2 tablespoons of water
Zest of 1/4 lemon
5 strawberries

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.

Strawberry cake, before the drizzle...

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.

strawberry drizzle sponge 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.

‘Five a day’ cake

Not that I need an excuse to bake, but yesterday was World Baking Day and I decided that it was about time I got more adventurous with my cakes. With my staples already purchased, I went to Hilary’s on Mill Road to get some fruit – a lemon, some large oranges, blueberries, strawberries and cherries (my bargain tip is the strawberries – just £1.25 a punnet!). I wasn’t sure yet quite what I was going to create, but all the fruit looked colourful and I was determined to use all of it in some way or another.

After looking at various sponge cake recipes I decided to base mine on this one, as it was for moist sponge cake – my last cake turned out a little drier than I had hoped. Instead of the vanilla extract I used fresh lemon juice.

Ingredients for '5-a-day' cakeIngredients
225g butter
400g fairtrade granulated sugar
4 eggs
310g self-raising flour
250ml semi-skimmed milk
1 tablespoon of lemon juice
Oranges & a lemon
Strawberries
Blueberries
Cherries

I preheated the oven to gas mark 4 and although the recipe says it’s for making three layers, I decided to hold off on greasing and lining my cake tins until I had made the mixture. I mixed the butter and sugar together thoroughly before beating in my eggs (one at a time). I then mixed the milk with some juice from the lemon (about a tablespoon), and added this liquid to my mixture – alternating between adding a little liquid then a little flour. Although I have an electric whisk, I didn’t use it and instead just beat thoroughly with a wooden spoon – there were a few tiny lumps of flour in the mixture, but I vaguely remembered that Mary Berry had said (during the Great British Bake Off) something about this being fine and in fact making the recipe better.

I had three cake tins but none were the same size and even though I borrowed a couple from neighbours I still couldn’t find two to match, so I used two similar ones – there was quite a bit of mixture, but not enough to comfortably fill three cake tins. I lined and greased the tins adding half of the mixture to each before putting in the oven. The recipe had said that they would take about 20 minutes to bake, though it was about 40 minutes before they looked ready (I guess it may have baked quicker if I’d used three tins). I did the skewer test (inserting a skewer into the cake, it comes out clean if the cake is ready) and although a little sticky I decided that it was fine as the cake was a lovely golden brown and in any case I wanted a moist cake. I removed the sides of the cake tins, though not the bases and then set aside to cool for about twenty minutes.

Homemade orange marmaladeThis gave me time to make some orange marmalade. I grated the zest of the orange into a separate bowl first (as I would need this later for the buttercream icing) and then cut the orange in half and scooped out the fruit from inside (turning each orange half inside out seemed a good way to do this). I then cut the fruit finely and discarded any large white bits. I heated my finely cut fruit in a small saucepan, adding a couple of tablespoons of water and after about ten minutes of simmering I added about 200g of sugar – I didn’t measure the fruit or sugar, but the general rule for jams seems to be using equal amounts of suagr and fruit. I simmered this on a high heat for another ten minutes – stirring regularly – and then put a teaspoonful on a plate in the fridge. After a couple of minutes it wrinkled when prodded, so I knew the marmalade was ready.

I carefully removed the cakes from their bases using a fish slice and spread a layer of marmalade over each. I mixed up some buttercream icing by combining 250g of butter with 550g of icing sugar before adding the orange zest I’d set aside earlier. I smeared some over the marmaladed bottom layer of my cake before placing the other layer of cake on top. I then spent a good twenty minutes smearing the rest of the buttercream icing all over the cake, making sure the sides and top were covered. This looked delicious, but not particularly healthy! So I added the remaining fruit – strawberries, blueberries and cherries – as decoration.

Five a day cakeI had never made anything as visually pleasing before and have to admit I was rather proud of my creation. I had planned to take some round to my neighbours, however all but three slices didn’t even make it out of my kitchen as word began to spread that a cake was being made. A friend said I should call it a ‘Five a day’ cake as it contains five different fruits – though you’d probably need to eat more than a whole cake to actually get your official five a day, so I’d advise against relying on it for dietary RDA’s (!). It tasted delicious and the sponge was lovely and lemony as well as perfectly moist. I will probably use the same sponge cake recipe next time, perhaps with about 40-50g more flour, though I’m definitely a few steps closer to creating my own signature sponge base – and once I’ve got that perfected, I can really have fun with the decoration!