This recipe comes from The great British Bake off how to bake and I made it for father’s dayIt didn’t last long..

For the sponge

150g White chocolate broken up

200g unsalted butter diced and softened

3 large eggs

150g caster sugar

Finely grated zest of half an unwaxed orange

200g self raising flour

 

For the filling and topping

400g Ripe Strawberries

Finely grated zest and juice of half an unwaxed orange

1 Tbsp caster sugar

200ml Double cream

50g white chocolate to decorate

 

2 x 20.5cm sandwhich tins, greased and the base lined with baking paper.

 

1) Preheat the oven to 180 c . put the chocolate into a heatproof bowl, set over a pan of steaming hot but not boiling water and melt very gently, stirring frequently. Remove the bowl from the heat and stir until smooth, add the butter and stir until it has melted.

2) Put the eggs into a mixing bowl and whisk with an eletric mixer until frothy, Add the sugar and orange zest and whisk on high speed until the mixture is very thick and mousse like an the whisk leaves a ribbon like trail when lifted from the bowl. This takes about 4 mins.

3) Give the chocolate and butter mixture a stir, then add the egg mixture and stir briefly , it should be just combined. sift the flour into the bowl and gently fold in using a large metal spoon.

4) Divide the mixture between the prepared tins and spread evenly. Bake for 20 to 25 mins or until the sponges are light brown and springy to the touch. Run a round bladed knife around the insides of the tins to loosen the sponges, then turn out onto a wire rack and leave to cool.

5) When ready to assemble the cake , wipe the strawberries with kitchen paper and hull. save a third for decoration and thinly slice the rest into a bowl. Add the orange zest and juice and the sugar and mix gently. Leave for 10 to 30 mins to allow the flavours to develop. meanwhile whip the cream until tick.

6) Set one sponge , browned top down on a serving plate, spoon the sliced strawberries and juice onto the sponge to cover evenly, spread half the whipped cream on top. Set the second sponge browned top up on the cream. Carefully spread the rest of the cream over the top, then decorate with the reserved strawberries , cut into halves.

7) Keep the cake chilled in an airtight container until ready to serve ( up to 12 hours ) Remove from the fridge 30 mins before serving and decorate the top with curls or gratings of white chocolate.

 

 

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