So when the sun finally comes out -what better to treat the girls to some outdoor play in the garden and to enjoy a freshly baked cream cake served with whipped cream and strawberry jam?
This recipe is simple and very straight forward (Even I can do it and I’m by all means no genius in the kitchen!) and it only takes about 30 minutes to bake. Why not allow the children to bake with you?
@ Little A and Little B together with a friend in our garden, enjoying cream cake
2 free range eggs
1 cup sugar
1 2/3 cups sifted organic white flour, we use Shipton Mill.
1 cup double cream
2 teaspoons vanilla sugar
3/4 teaspoon salt
The trick to getting a this cream cake to rise is to mix the wet ingredients together before gently folding in the dry ingredients to keep air in the mixture. Whisk eggs and sugar with an electric hand whisk until the mixture has thickened and turned a very pale yellow, gradually adding the sugar. Sift together the dry ingredients. Then add the cream. Whisk well.
Divide the mixture between two greased 8-inch cake tins. Bake at 175° for 25 to 30 minutes, until a wooden pick inserted in center comes out clean. Remove from the oven, then wait about five minutes before turning them out on to a wire cooling rack.
@ The finished result, lovely and yellow because of the eggs.
Tip: Why not bake a cream cake for your picnic? And no worries about bringing along jam and whipped cream to make a fresh and delicious looking cream cake al fresco when you can bring the whipped cream in a jar! Little Scandinavian also recommends reuseable spoons and cups from Rice. Choose your favourite colour!
@ Little Scandinavian Kitchen’s picnic idea.