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Fresh Cream Cake


A moist and delicious cake which will be loved by many. This cake is so versatile, it can be used for any occasion. Enjoy baking! :)


Ingredient 
175g Plain Flour
175g Soft Butter (melted)
175g Caster Sugar
1 tsp baking powder
3 Eggs 
1-2 Tbsp milk
1 tsp vanilla extract 
300ml double cream
2 Tbsp icing sugar (sifted)
Choice of Jam
Choice of Fruit

Method
1. Preheat the oven to 180 degrees/gas mark 4. Grease two 20cm / 8inch cake tins
2. Sieve the flour, baking powder in a bowl and leave to the side.
3. Using a hand mixer, free stand mixer or your hands, cream the butter and sugar until fluffy and pale. This can take a few minutes, please be patient.
4. In the meantime, using a separate bowl, beat the eggs and vanilla extract.
5. Add the eggs to the creamed sugar and butter. Please add gradually and ensure the eggs are thoroughly blended in between. Beat for 3-4 minutes
6. Slowly add the dry ingredients and beat for a few seconds. Add the milk and beat for a few seconds.
7. Divide the mix amongst the two greased cake tins and bake for 15-20 minutes. Ovens vary in heat, therefore, please keep an eye on the cakes. Check cakes a done by inserting a toothpick. If it comes out clean the cakes are ready to come out of the oven. If not, bake for a further few minutes. Once cakes are done, let them cool down completely.
8. To make the fresh cream; pour 300ml double cream and sieve the icing sugar into a bowl and mix until the cream reaches soft peak. This can take a minute or so, but please keep an eye on it.
9. Cut the fruit into small pieces and pat dry with a towel to ensure there is very little moisture.
10. Spread the Jam onto the first cake then spread some fresh cream.  You can then add some fruit to this layer.
11. Place the second cake on top of this layer and spread the remaining cream. Add the fruit and ENJOY!

Tips: Beat the cream and sugar to ensure as much air as possible. This will help the cake become fluffy and light.
Also, ensure cake is completely cooled




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