twigg studios

A British baking blog, food photography

fresh cream layer cake

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my partner loves fresh cream, so i decided to make this cake with fresh whipped cream rather than butter cream. 
recipe
for sponge
125g butter
125g sugar
125g flour
2 eggs
vanilla extract
preheat the oven to 180c
cream together the butter and sugar until pale and then add the eggs and whisk, then add the vanilla extract and sift in the flour and whisk, add a little milk to loosen it if it is to thick.
grease two small spring form tins and add the mixture and level it out so it rises evenly and bake for 25 minutes.
cool on a wire wrack
in a bowl add a carton or double cream and whisk. add 1/3 cup of powdered sugar and continue to whisk until stiff peaks form.
slice the cake in half so you have four thin layers and add some cream and chopped strawberries, then add the next layer on top. continue to do this with the rest of the layers and then add some cream on top and add some sliced strawberries and blueberries and sprinkle some powders sugar to finish.

sew chatty
not just a housewife
sew can do

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10 Comments

  1. How pretty Aimee! I love the layers. How do you make all these beautiful desserts and not gain like a thousand pounds??? I may try this one, if I can figure out the American measurements lol!

    Thanks for sharing this and your peach pie and strawberry/lychee cake at What We Accomplished Wednesdays! Have a super week!

    Hugs,
    Deborah

  8. These photos are gorgeous. Yummy! The layer cake looks so light and delicious. Thanks for sharing at Silver Pennies Sundays.

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