TCIF: Wimbledon Cakes

Mimi ON Jul 01, 2011 AT 10:30 am

Wimbledon Cakes

Wimbledon Cakes

By Sarah Adams

It seems it’s that time of year again readers! Whilst Murray’s battling it out on the Wimbledon courts, we’re all reaching for our strawberries, cream and Pimms to numb our nerves! However if you’re bored of these standard summer snacks, why not treat your friends to some of these gorgeous little cakes? Unfortunately I cannot take the credit for the name of these as Google’s informed me that quite a few people have already used this name… although it’s very apt I think!

The key ingredients here are of course famous pair; strawberries and cream. I wanted to create a small mouth full of loveliness that’s easy to prepare and perfect for entertaining.

Pro tip: If you can, I would definitely splurge on a real vanilla bean as the flavour will be far superior… it is Wimbledon after all!

Ingredients: Cakes
Makes 24 bites

Pro Tip:
You will need an A4 size tin lined on the bottom, it does not need to be typical cake tin

175g self raising flour
1 teaspoon baking powder
1/4 teaspoon salt
175g golden caster sugar
175g un-salted butter (room temperature)
3 large eggs
1 vanilla pod or 1 teaspoon vanilla extract

Preparation:

Preheat the oven to 180°C / gas 4 and have your tin ready

Place all of the dry ingredients (including the vanilla seeds) in to a bowl and mix thoroughly. Then dot in the butter and one of the eggs and beat for 1.30 minutes.

Add in the other 2 eggs and beat to combine.

Place into your tin and make the top level and then bake for 30 minutes or until a skewer comes out clean. Cool on a rack for 10 minutes and then turn it out to cool completely.

Nadal at Wimbedon

Nadal and 'those' arms... Yummmm

Ingredients: Decoration
Fresh strawberries
200g double cream
Strawberry jam (about 8 tablespoons)

Pro Tip: Once the cake has cooled I trimmed the edges and portioned the cake into squares

Preparation:
Whip the cream and place in to the fridge. Take a dollop of jam and place on to the cakes. Swirl the cream on top and finish with the strawberries.

They’re ready to eat straight away or to prepare in advance, they’ll be fine at room temperature for 4 hours.
Lets hope we have the same success with the tennis as you will with these cakes!

Sarah Adams © 2010

Click here for Sarah’s  last recipe…

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