Well, THIS was an adventure, I’ll tell you that.
Now, before you say, “Whoa, Launi–what the heck? It’s not…very… ummm…tidy. Is it?” I have to say, it looked very much like some of the things my mother in law used to make. She was 100% Brittish.
In my defense, I did exactly what good old Mary Berry told me to, so how far wrong could I possibly go?
After you bake the two cakes you may be surprised–like I was that they weren’t soft and spongey like American cakes usually are. They were sort of soft on the inside but almost crunchy on the outside.
So, forging ahead, I spread the freshly whipped cream over the first cake and placed the strawberries.
Then, though it felt weird to put a cake right on top of the strawberries, I wasn’t about to argue with the British Bake Show, so on it went.
Another layer of whipped cream and more strawberries and POOF!! It was finished. Ms. Berry’s cake did look better than mine, but I don’t care.
We served it to Dane and Kortney and do you know what my sweet boy said?! HE said that it was his favorite cake of all time and he wanted it for his birthday next year. Holy smokes. I’d call that a raging success!
Proof positive that he has British blood in his veins.
Highlander blood at least.
Heh, heh.
Wimbledon Cake
Ingredients
3 large eggs
1/2 cup sugar
1/2 cup self rising flour
Filling and Topping
1-1/2 cups whipping cream- whipped till thick
4 oz strawberries, sliced
Strawberries for garnish
Directions:
Preheat oven to 373 degrees F. Lightly butter cake pans. Line the bottoms with parchment and butter the parchment.
Beat the eggs and sugar on high speed until mixture is pale and thick.
Fold in half of the flour gently, then repeat with the rest of the flour.
Divide the mixture between two 7 inch cake pans.
Bake for 20-25 minutes, until golden. Turn out onto wire rack and peel off the parchment. Allow cakes to cool completely.
Spread half the whipped cream over one of the cakes. Top with half the strawberries. Put the other cake on top and press down gently.
Spread the remaining cream on top and garnish with remaining strawberries.
Wimbledon Cake
- 3 large eggs
- ½ cup sugar
- ½ cup self rising flour
- Filling and Topping
- 1-1/2 cups whipping cream- whipped till thick
- 4 oz strawberries, sliced
- Strawberries for garnish
- Preheat oven to 373 degrees F. Lightly butter cake pans. Line the bottoms with parchment and butter the parchment.
- Beat the eggs and sugar on high speed until mixture is pale and thick.
- Fold in half of the flour gently, then repeat with the rest of the flour.
- Divide the mixture between two 7 inch cake pans.
- Bake for 20-25 minutes, until golden. Turn out onto wire rack and peel off the parchment. Allow cakes to cool completely.
- Spread half the whipped cream over one of the cakes. Top with half the strawberries. Put the other cake on top and press down gently.
- Spread the remaining cream on top and garnish with remaining strawberries.
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