TCIF: Vanilla Cream Cake with Strawberries & Toasted Almonds

Mimi ON Aug 27, 2010 AT 12:04 pm

Vanilla Cream Cake

Vanilla Cream Cake

By Sarah Adams

I really hope we get some lovely sunshine this bank holiday weekend as it’s a tradition to have a BBQ amongst my friends and family! I’m sure a lot of you will be doing the same so this week’s cake is definitely a dessert cake worthy of any get-together. It can be made up to two days in advance and assembled on the day so you have time to get your sun dress out and sunscreen on… well, let’s hope so anyway! 

Vanilla Cream Cake - whisking stage

Vanilla Cream Cake - whisking stage

Ingredients: The Cake
Makes 10” round tin

200g sugar
4 large eggs
120g plain flour
1 teaspoon baking powder
50g melted butter
70g flaked almonds

Pro Tip: Melt the butter first and then set aside to cool but not solidifyPreparation:
Preheat the oven to gas 4/ 180°C and line the bottom of your tin with parchment.

Place the eggs and sugar into a clean bowl and whisk for at least 10 minutes (you want the eggs to have more than doubled in size and to have become thick, creamy and pale).

Mix the baking powder with the flour and sieve it into the eggs, with a large metal spoon fold in the flour gently. Once it is all in, place the mixture into the cake tin and pour the butter over the top. Place the almonds on next and put it in the oven to bake for 25-30 minutes, it will be golden on top and spring back to the touch.

Pro Tip: Let the cake cool in the tin for 10mins then release the sides and let it cool completely.

Click here to continue reading the recipe…

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