Replacing the usual butter in a sponge with clotted cream gives this loaf cake a lovely delicate crumb. Serve as part of an afternoon tea spread, or as a summer birthday cake alternative. If you don't like strawberries, you could decorate this cake with raspberries instead.Â
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Yields:
10 serving(s)
Prep Time:
40 mins
Cook Time:
55 mins
Total Time:
1 hr 35 mins
Cal/Serv:
554
Ingredients
For the cake
Vegetable oil, to greaseÂ
250g
clotted cream
200g
caster sugar
3
medium eggsÂ
75ml
milk
1Tbsp.
vanilla bean paste
Finely grated zest 1 lemon
275g
self-raising flour
1/2Tbsp.
baking powder
For the icing and topping
300g
clotted cream
2Tbsp.
icing sugar, sifted
1tsp.
vanilla bean paste
250g
strawberries, hulled
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment.
Step 2For the cake, in a large bowl, using a handheld electric whisk, beat the clotted cream and sugar until pale and fluffy (don’t worry if the mixture looks a little curdled). In jug whisk the eggs, milk, vanilla and lemon zest. Gradually beat the egg mixture into the clotted cream bowl. Add the flour and baking powder and fold in using a large metal spoon.
Step 3Scrape batter into the prepared tin and smooth to level. Bake for 50-55min, or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin.Â
Step 4For the icing, using a whisk (not electric, as it's very easy to over-beat), gently whisk the clotted cream, icing sugar and vanilla until smooth and thick. Finely slice 1/3 of the strawberries and halve the rest.
Step 5Slice the cooled cake in 1/2 horizontally. Spread 1/2 the icing on top of the base sponge and lay on the sliced strawberries. Top with the remaining sponge and icing and decorate with the halved strawberries. Serve in slices.
TO STORE: Loosely cover and chill for up to 2 days. Allow to come to room temperature before serving.Â
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time. Â
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
