No messing about here, let's get baking...
Ingredients
For the sponge:
- 125g Unsalted Butter
- 2 Eggs
- 125g Caster Sugar
- 125g Self-Raising Flour
- 1 Block of Strawberry / Raspberry Jelly cubes
- Fresh Strawberries (Chopped)
- 1 Carton of Custard
- 300ml Double Cream
Method
- In a medium sized bowl prepare your jelly as per the packet instructions and leave to set in a fridge overnight.
- To make the sponge beat together your butter and sugar until light and fluffy. Then whisk in the eggs and finally fold in the flour. Pour into an 8" lined cake tin and bake in a preheated oven at 180C Fan for 30-45 minutes or until a skewer comes out clean.
- Leave to cool and sprinkle with caster sugar.
- Once cooled, cut the cake into equal sized fingers.
- Line the bottom of a large glass serving bowl with the sponge fingers and top with a good layer of chopped strawberries.
- Cover the strawberries with your set jelly, once covered, pour your custard over the jelly and leave in then fridge.
- Now you can prepare your cream, to do this, simply whisk the double cream so it is stiff and then spoon carefully onto of the custard layer.
- Finely grate chocolate over the cream and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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