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Classic Tea Cake with Strawberries & Cream
Classic Tea Cake
There are few things more British than Strawberries and Cream, These flavours pair well with our classic tea cake recipe featuring Norohy Vanilla and Agrimontana Strawberry Jam.
Ingredients
- 125g French cultured butter
- 1 Norohy Vanilla Pod pod split, seeds scraped
- 1&1/4 cups white sugar
- 4 eggs
- 1/3 cup cup milk
- 1&1/2 cups self-raising flour
- 1/3 cup cornflour
To Serve
- 2 tbsp Agrimontana Strawberry Jam
- 200ml thickened cream
- 2 tbsp icing sugar plus extra icing sugar to dust cakes
- fresh strawberries to garnish
Instructions
- Preheat oven to 180C.
- Line two 20cm cake tins with baking paper and set aside.
- In a large mixing bowl combine butter, vanilla and sugar.
- Cream ingredients together until light and fluffy. Add eggs and milk, stir to combine.
- Add flour and cornflour to bowl and mix until mixture is smooth.
- Divide mixture between the prepared pans.
- Bake for about 25-30 minutes until cakes are golden brown and cooked through.
- Allow cakes to rest before removing them from the cake tins.
- Place on a wire rack to cool and remove paper.
To Serve
- Whisk cream and icing sugar together to the firm peak stage.
- Sandwich cakes with strawberry jam and cream, reserve some of the cream to spoon on top and garnish with strawberries and icing sugar.
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Classic Tea Cake with Strawberries & Cream
There are few things more British than Strawberries and Cream, These flavours pair well with our classic tea cake recipe featuring Norohy Vanilla and