- X2 9 inch sponge cakes
- 220g Butter
- 220g(gf) self raising Flour
- 2 tsp Baking Powder
- 4 Eggs
- 160g coconut or unbleached Sugar
- 1 tsp Vanilla bean paste
- 300 ml Cream, soflty whipped
- ½ tsp Vanilla paste
- 1 – 2 tsp White Balsamic
- Icing Sugar / honey to taste
- 300g Strawberries, hulled and halved
- A few Mint leaves/flowers to decorate
Line two 9-inch springform cake tins. Preheat the oven to 180.
Cream the butter, vanilla paste and sugar together in a large bowl, or a stand mixer. Add the eggs in one by one, and then the flour and baking powder until combined. Pour, dividing the batter evenly, between both tins. Bake in the oven for 18-20 minutes until the tops are golden and a toothpick comes out dry. Leave to cool on a wire rack while you make the icing.
Whip the cream with the vanilla and honey or icing sugar to taste. Add the balsamic, tasting as you go. When the cream is softly-whipped, put in a bowl and leave in the fridge until the cakes are cool enough to ice.
Halve the cream and spread on one cake, then add some strawberries, place the top layer on and the remaining cream and strawberries over. Decorate with flowers or mint leaves, and a spritz of balsamic. Keeps in the fridge for 2 days. Best eaten straight away.