Courting Cake
Delightfully light, fruity, and indulgent, this Courting Cake is the perfect centerpiece for any celebration or afternoon tea. A traditional British favorite, this tender sponge cake layers airy whipped cream with fresh strawberries and raspberries for a naturally sweet and vibrant flavor. Made with just a handful of pantry staples, such as self-raising flour and creamy butter, it comes together in under an hour, making it ideal for home bakers of all skill levels. The crowning touch? A delicate dusting of icing sugar to create a picture-perfect finish. Whether you're baking for a romantic occasion or simply treating yourself, this Courting Cake promises an irresistible blend of classic elegance and fresh, summery flavor.
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Recipe Information
Ingredients
- 175 grams unsalted butter, softened
- 175 grams caster sugar
- 3 large eggs
- 175 grams self-raising flour, sifted
- 2 tablespoons whole milk
- 300 ml whipping cream
- 1 teaspoon vanilla extract
- 200 grams fresh strawberries, hulled and sliced
- 100 grams fresh raspberries
- 1 tablespoon icing sugar, for dusting
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line the bases of two 20 cm (8-inch) round cake tins with baking parchment.
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This can be done with an electric mixer or by hand with a wooden spoon.
Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of the sifted flour to bring it back together.
Gently fold in the sifted self-raising flour, being careful not to overmix. Add the milk and stir just until combined, creating a smooth batter.
Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula or the back of a spoon.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, whip the whipping cream and vanilla extract in a bowl until soft peaks form. Keep refrigerated until ready to use.
Once the cakes have cooled, place one cake layer on a serving plate. Spread half of the whipped cream over the top and arrange half of the sliced strawberries and raspberries evenly over the cream.
Place the second cake layer on top and repeat the process with the remaining whipped cream and berries.
Finish by dusting the top of the cake lightly with icing sugar using a sieve.
Slice and serve. The cake is best enjoyed on the same day for optimal freshness.
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.6 g | 334% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 201.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 481 mg | 37% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
