INGREDIENTS

INSTRUCTIONS

Place the St Ivel Golden Churn, sugar, vanilla essence, eggs, flour,
cornflour, baking powder and ground almonds in a large bowl and beat
together until thoroughly mixed. Divide the mixture evenly between two
greased and base-lined 22cm (8.5in) sandwich tins and level the surface.
Bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes,
or until well-risen and just firm to the touch. Turn out and leave to cool
on a wire rack.
Once the cakes are cold, spread half the cream over one sponge cake,
arrange half the fruit over the cream and top with the second sponge cake.
Spread a layer of cream over the top of the cake, then decorate with the
remaining cream piped into rosettes and top with the remaining fruit. Serve
immediately in slices.
Variations:
Add the finely grated rind of 1 lemon or 1 small orange to the cake mixture
before baking.
Flavour the cream with 30-45ml (2-3 tbsp) sifted icing sugar and 5ml (1
tsp) vanilla or almond essence, brandy or liqueur.
Use other fresh fruits in season such as cherries, redcurrants, peaches or
nectarines, in place of the strawberries and raspberries.
Use creme fraiche or fromage frais in place of the cream. Alternatively,
make up a vanilla icing by creaming together 115g (4oz) St Ivel Golden
Churn, 225g (8oz) sifted icing sugar, a few drops of vanilla essence and a
little milk, until smooth. Use to fill and ice the cake in place of the
cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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