The most simple and delicious cake to bake and create, I promise.
14oz Self-raising Flour
14oz Unsalted Butter (room temperature) or Stork
14oz Caster Sugar
7 Large Eggs
1 tsp Baking Powder
1 tsp Vanilla Essence
300ml Double Cream
Strawberries and Raspberries (as much as you like)
Fresh flowers for decoration!
Stand Mixer with paddle attachment OR
Hand Held mixer with large mixing bowl
Silicone spatula – if you haven’t got one, get one. They come in so handy for so many things!
2x Lined(I just line the bottom with greaseproof paper) and greased 20com/8” Baking tins.
Wire cooling rack
Preheat Oven to 165 degrees Fan.
In a large bowl mix your butter/stork and caster sugar until it’s well combined, light in colour and fluffy (the fluffier the better, sometimes I leave my mixer running for 5 minutes or so!). You might need to scrape around the sides a couple of times.
Crack Eggs into a separate bowl, add the vanilla essence and whisk a little. Watch out for any shell!
Add the eggs to the butter and sugar mixture along with all flour and mix until well combined. Start off mixing and slowly increase the speed. Again, make sure you scrape down the sides of the bowl so it’s all mixed in.
Divide the mixture into the two baking tins and pop into the oven.
Do not check your cakes for at least 40minutes. This will affect the oven temperature which will spoil the bake!
You can tell when they’re baked if they have started to shrink away from the sides slightly and if you insert a skewer/knife into the centre and it comes out clean. Carefully take out of the tins and cool on a wire rack until they’re completely cool.
Whip up your double cream in a stand mixer or use a handheld mixer. This should take a couple of minutes until the cream holds it’s shape.
Cut each of your cooled sponge cakes in half horizontally using a sharp serrated knife. I also cut the tops of each cake too so that when i stack them up they’re nice and level.
Start to layer up your cake, sponge, cream, berries, sponge cream, berries, sponge cream, berries, until everything’s used up. Dust the top of the cake with a little icing sugar and then decorate with any remaining berries and because it’s a Hello Cake recipe chuck some fresh flowers on there too.
The safest way to do this is to cut the rose heads off and insert a skewer in the head of each rose and attached to the cake. Smaller flowers can be arrange around these.
And VOILA, a simple, beautiful layer cake! Enjoy!
Lots of love Emma.hellocake xx