Courting Cake Recipe #26830
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name.
by Mille® ™
50 min | 20 min prep
SERVES 16
- 1/2 lb butter
- 1/2 lb caster sugar or superfine sugar
- 4 eggs, beaten
- 3/4 lb self-raising flour
- 2-3 tablespoons milk
- 10 fluid ounces heavy whipping cream
- 1/2 lb strawberry
- confectioners' sugar, to decorate
- Pre-heat oven to 190°C/375°F.
- Grease and line the bases of three 7-inch round cake tins.
- Cream the butter and sugar together until pale and fluffy.
- Gradually add the eggs, a little at a time, beating well after each addition.
- Fold in the flour, and then add enough milk to give a soft dropping consistency.
- Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
- Turn out and leave to cool on a wire rack.
- Whip the cream until it just holds its shape.
- Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
- Dredge the top with icing sugar and decorate with the reserved strawberries.
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5 stars