Ingredients:
- 170g self-raising flour
- 170g Champion Unsalted Butter (at room temperature + extra for greasing)
- 170g caster sugar
- 3 large eggs
- 2-3 tbsp Champion Whole Milk
- 1 tsp vanilla bean paste
- 150ml Champion Whipping Cream
- 2 tbsp icing sugar
- 4-6 tbsp strawberry jam
- 12 fresh strawberries
Method:
- Preheat the oven to 180C/160C fan.
- Grease a 12-cup loose-bottomed muffin tray.
- Use an electric whick to cream the butter and caster cugar together until the mixture is light and fluffy, then gradually add the beaten eggs.
- Once combined, add the milk, vanilla bean paste, flour and a pinch of salt, then beat again until smooth and greasy.
- Carefully spoon the batter into the greased tray, and bake for 15 minutes, or until the sponges are golden, risen and a skewer inserted into the middle comes out clean.
- Remove from oven and allow to cool in the tin for a few minutes, then ease out onto a wire cooling rack and leave until completely cool.
- Meanwhile, use an electric whisk to whip the cream with a little icing sugar to form soft peaks, and slice the strawberries.
- Slice the sponges in half, spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges.
- Lightly dust with a little icing sugar and top with a strawberry to serve.
- Without the cream, the cakes will last 2-3 days stored in an airtight container in the fridge.