{Cakeydora}{ Unit 5, Wiltell Lodge, Upper St John St}{Lichfield}{Staffordshire}{WS14 9DX}{United Kingdom}{07932 595510}
Unit 5, Wiltell Lodge, Upper St John St Lichfield, Staffordshire
Phone: 07932 595510
Festival Strawberry & cream gateau Competition recipe « Cakeydora

Festival Strawberry & cream gateau Competition recipe

Here’s the recipe for the adults (16+) to follow when entering the Bake Off competition. We’ll be looking for a moist sponge and good construction/ piping work!


Sponge mix
4x large Free range eggs
225g/8oz Caster sugar
225g/8oz Softened butter
225g/8oz Self raising flour
1tsp Vanilla extract

600ml/13fl.oz Double cream
100g/3.5oz icing sugar
700g Punnet fresh British strawberries
2 tbs Strawberry jam
1x Leaf of gelatin

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Then grease and line 2 x 20cm/8in sandwich tins.
  2. Cream together the butter and sugar along with the vanilla extract.
  3. Add the flour and eggs and mix thoroughly until well combined.
  4. Divide the mixture evenly between the tins and bake for 25 minutes.
  5. The cakes are done when they’re golden-brown and coming away from the edge of the tins and springy to the touch.
  6. Remove from the oven and set aside to cool in their tins for five minutes then turn the cakes out onto a cooling rack.
  7. Whilst the cakes are cooling start to make the sweetened cream filling by whipping the cream and icing sugar together to stiff peaks.
  8. Once the cakes are cool trim around the edges to remove the crust.
  9. Place one cake into a spring loaded baking tin that fits the cake exactly then spread with the jam.
  10. Line the bottom slice of cake with slices of strawberry and ring of strawberry halves around the sides (cut half facing outwards).
  11. Fill the tin with the whipped cream and smooth the top. Place in the fridge to allow the cream to firm up.
  12. While the cake is chilling, soak the gelatin in some cold water. Set aside 3x strawberries then blend the remaining strawberries and pass the pulp through a sieve to extract the juice and remove the seeds. Measure out 250ml of juice for your saucepan.
  13. Gently heat the strawberry juice in a saucepan adding a little sugar to taste.
  14. Remove the gelatin from the water and add to the warmed strawberry juice, stirring until dissolved.. Then remove from the heat.
  15. Pour the juice into a separate bowl and leave to cool until almost set.
  16. Take the tin from the fridge and place the remaing sponge on top pouring over the jelly.
  17. Place back into the fridge to set.
  18. Carefully remove from the tin then decorate with the remaining cream and strawberries.
  19. Finally, bring your masterpiece along to the Lichfield Garrick between 10.30am and 11am on Sunday 30 August ready for the live judging from 12noon to 1pm!