Caoimhe was back in the kitchen today. She baked a delicious tea time treat for us all.
Over to you Caoimhe.
I’m Caoimhe I’m 10 years old.
Today Mam said I could look in the cookbooks and find a healthier recipe to make. After about half an hour reading through books I decided on a Victoria Sponge from Davina’s 5 Weeks to Sugar-Free.
We didn’t have everything I needed so my Dad brought me to the shop to get cream and Wexford strawberries (which Harry kept robbing), they are lovely, one of our school teachers owns the farm where they come from.
I couldn’t wait to get started, I love baking.
There was a little mishap with the oven, it’s not working properly, I’ve heard my Mam give out to it a lot lately. Luckily the cake did cook, although when I took it out of the oven I thought it smelled like bread but it was ok! After waiting AGES for it to cool I got to whip my cream, which my annoying brother Jack wouldn’t stop going on about saying “Don’t over whip it or you’ll have butter”. I guess if that had happened it would’ve tasted like a strawberry sandwich!
After sandwiching it together with strawberries and cream and decorating it we got to eat it! I was very happy with the results, Abbie asked me to make it again and make her birthday cake😜.
225g Butter, softened
225g Wholemeal Spelt Flour
2 heaped teaspoons Baking Powder
3 large Eggs
225g Maple Syrup (Mam said this was an awful lot of maple syrup so I put in 110g)
1 tsp Vanilla Extract
Strawberries and cream to fill the cake
Preheat oven to 180C/160c fan/GM 4. Grease and line to 20cm sandwich tins.
Cream the butter until it’s soft and fluffy. In a separate bowl combine the flour and baking powder.
Add an egg to the creamed butter, then a couple of tablespoons of flour. Fold the flour in, then continue adding eggs and flour alternatively. After the third egg is added, fold in the rest of the flour.
Add the maple syrup & vanilla and gently fold into the mixture.
Divide the cake mix between the sandwich tins and bake for 20 minutes, until the cakes are springy to touch and shrinking away from the sides of the tins.
Leave them to cool in the tins until just warm, then transfer to a wire rack.
Whisk the cream and prepare your strawberries by removing the stem and cutting in half. You want them to be all around the same size.
When the cake is completely cooled, sandwich together with the cream and strawberries. I added an extra dollop of cream, whole strawberries and a little grated dark chocolate to the top – yum!
Thank you Caoimhe.
This was indeed a very lovely cake. I am glad I advised Caoimhe to use half the suggested amount of maple syrup, it was just nice as she baked it, using the full amount would have resulted in the cake being too sweet.
Keep an eye out here and over on The Simply Homemade Mum for more posts from Caoimhe in the future.