White chocolate cake with strawberries
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- 225g Stork spread
- 225g caster sugar
- 2tsp vanilla extract
- 4 medium eggs
- 225g self-raising flour, sieved
- 100g white chocolate, grated
- 284ml Elmlea Double Cream Alternative
- 2tbsp icing sugar
- 454g pack strawberries, hulled and halved
- 50g blueberries
- A few sprigs of mint, to decorate
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm sandwich tins.
Put the Stork spread and sugar into a bowl and beat until light and fluffy. Add 1tsp of vanilla extract and then beat in the eggs, one at a time. Add the flour and the grated white chocolate and stir until evenly mixed.
Divide the mix between the cake tins and bake for 35 minutes, until it’s golden brown and springs back to the touch.
Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
To make the cream filling, whip the Elmlea until it’s thick and holds a soft peak. Add the remaining 1tsp vanilla extract and the icing sugar, then beat well.
To assemble the cake, put one sponge onto a cake stand and spread with 1/2, then top with 1/2 the strawberries before sandwiching the other sponge on top. Spread the rest of cream on top of the cake, then decorate with the blueberries, remaining strawberries and mint, if using. This cake can be kept in the fridge for up to 2 days.