I baked this cake a good few weeks ago for my boyfriend's dad's party and although it didn't get eaten there - we completely overdid it with the food - it went down a treat in my household and my mum's office.
As this is a
Martha Stewart recipe all the measurements are in cups! Sorry I know how frustrating this can be for Brits.
You will need:
6 tablespoons of unsalted butter plus more to line the cake tin
1 1/2 cups of plain flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 large egg or 2 medium eggs
1/2 cup of milk
1 teaspoon of Vanilla extract
1 pound of strawberries
1 cup of sugar plus two tablespoons of sugar
1. Line the tin with butter. Try to be generous as you can as you don't want the cake sticking and all your hard work destroyed! I used tiny strawberries but if they're a bit bigger make sure you cut them in half. Don't forget to preheat the oven to 200 degrees.
2. Pop the butter and the cup of sugar into a bowl and mix together using an electric mixer. If you're hardcore you can always do it by hand! Make sure it nice and fluffy.
003. Mix in the eggs - after they've been wisked together -, milk and vanilla extract. I like to use a wooden spoon for this instead of an electtric mixer but it's up to you!
004. Shift the flour and mix it in with the other mixture.
005. Add the mixture to the cake and position all the strawberries in the cake batter. Spinkle the remaining two tablespoons of sugar over the strawberries. Pop it in the oven and bake it for around 45 minutes. Keep checking after 30 minutes though as some oven vary with cooking times. My fan oven seems to make it up as it goes along - no time is ever the same!
Voila! A lovely strawberry sponge cake that you won't be able to stop eating! For something so simple it looks very eye-catching on the table even if I do say so myself. Keep in mind that the strawberries will sink as time goes on.
