Ingredients:
- 125 g canola based (or other flavourless) margarine or softened unsalted butter
- 165 g golden caster sugar (raw caster sugar)
- 1-3 drops bergamot essence
- 2 eggs
- 250 g self-raising flour
- 105 ml milk
- 300 ml pouring cream
- 1/2 tsp vanilla bean paste
- Strawberry early grey jam
- Extra strawberries to serve
Instructions
- Preheat the oven to 160°C and line two 18 cm round spring form or loose-bottomed cake pans with parchment paper.
- Lightly whip the margarine/butter, sugar, and 2 drops of bergamot essence in the bowl of an electric mixer until light and fluffy.
- One at a time, beat in the eggs, then stir in half of the flour and half of the milk. Mix in the remaining flour and milk on medium speed until everything is completely mixed. If you wish to check the bergamot flavor, add a little more if you want it stronger, and stir briefly into the batter.
- Fill each cake tin halfway with the batter and smooth the tops. Bake for 40-50 minutes, or until the cake is softly brown in color, springs back when lightly pressed, and a skewer inserted into the center comes out clean.
- Cool for a few minutes in the tin before transferring to a cooling rack to cool fully.
- Whip the cream with the vanilla until soft peaks form when the cakes have totally cooled. Spread some of the strawberry earl grey jam over one of the cakes on a serving dish or cake stand – start with 1-2 tbsp and go from there.
- The amount you use will be determined by the thickness and consistency of your jam. You may apply more without it running down the edges if it is thicker and more set. Cover the jam with 1/2 to 3/4 of the cream and the remaining cake. Spread the remaining cream on top of the completed cake and garnish with fresh strawberries.
Source: Kulinary Adventures of Kath
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