Soft sponge cake is topped with an easy peasy cheat's custard-flavoured cream, freshly chopped strawberries and a drizzle of warmed strawberry jam for an easy peasy pud that's bursting with flavour.
- 150g self-raising flour
- 150g unsalted butter
- 150g caster sugar
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 3 eggs
- 500ml semi-skimmed milk
- 40g custard powder
- 50g caster sugar
- 1 egg
- 500g strawberries, hulled and sliced
- 125ml double cream
- 4 tbsp. strabwerry jam
- 1 tbsp. water
Preheat the oven to 160C. Grease and line a medium cake tin.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Sift in the flour and baking powder and stir to combine, then stir in the vanilla. Spoon into the prepared tin, smooth the top, then bake for 25-35 minutes or until golden brown on top. Take out of the oven, cool for 10 minutes then turn out onto a wire rack.
Meanwhile, make the custard cream. Bring the milk to a simmer in a small saucepan. Whisk the egg, custard powder, sugar and 4 tbsp. of the warm milk together in a bowl until smooth, then pour the mixture into the hot milk, whisking constantly. Bring to a simmer and cook for 3-4 minutes.
Cool, stirring regularly, to prevent a skin from forming on top. Whip the cream until soft peaks form, then fold into the custard. When the cake is cool, spread the cream on top.
Sprinkle evenly with fresh strawberries. Warm the jam and water together in a small saucepan until runny, then drizzle all over the cake.