Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Preheat the oven to 165c.
Grease and line a 7 inch (18cm) baking tin with baking paper.
Using an electric mixer, cream the butter and sugar together until pale and fluffy (about 5 minutes).
Add the vanilla and eggs one at a time, mixing well between each addition.
Sift in the flour and baking powder. Mix until just combined.
Transfer the batter to the baking tin and smooth with a spatula. Bake at 165c for 1 hour or until a toothpick comes out clean.
Once out of the oven, immediately drop the tin from a height onto the bench and flip the cake out onto a wire rack to cool.
When the cakes are cool, use a serrated knife to cut the cake into 3 layers.
Using an electric mixer, whip the cream until stiff peaks form.
Place down a layer of cake onto your serving platter. Spread a generous layer of whipped cream and cover with sliced strawberries. Spread raspberry jam on top, followed by another layer of whipped cream. Repeat with the other cake layers.
Decorate with strawberries, raspberries and chamomile daisies.