It’s Wimbledon season and it’s the perfect time for this easy all-in-one sponge cake!
Jill Stewart (@jillbakes_)
County Antrim Foodie and Instagrammer
225g unsalted butter, at room temp
225g caster sugar
4 large eggs
285g self-raising flour
1 tsp vanilla extract
4 tbsp milk
2 tsp baking powder
350ml whipping or double cream
1 tbsp icing sugar
2 tsp vanilla extract
8-10 strawberries, washed and halved
3 tbsp strawberry jam or coulis
Preheat oven to 160 degrees fan. Line a 9x13 inch baking tin with baking paper.
In a stand mixer or in a large bowl with a hand mixer, mix all the cake ingredients together for 2 minutes on high speed.
Pour the mixture into the lined tin. Use a spatula to spread it evenly.
Bake on the middle shelf for 29-32 minutes or until golden and a skewer comes out clean. Leave to cool.
Whip the cream, icing sugar and vanilla together in the stand mixer or with a hand" mixer until it just holds its shape. Spread over the cooled cake.
Dollop over some jam/coulis and use a skewer to marble it through. Add the strawberries.
Serve straight away. It will keep in the fridge for
1-2 days but is nicest on the day it's made.
MEET JILL STEWART…
Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.
Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 50,000 followers, a lot of people are enjoying Jill’s food journey.
The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.
Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.
CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!