Strawberry & Rapeseed Oil Cake
This delicious sponge cake is light, fluffy and perfectly flavoured with a hint of citrus. Made in collaboration with Farmer Copleys and using their fresh, hand-picked strawberries, this recipe celebrates strawberry season in the best way possible - with cake!
INGREDIENTS
For the Topping
120g Mascarpone
20g Icing Sugar
Zest of an orange
Orange Juice to taste
For the Strawberries
80g Strawberries, halved or quartered – we used freshly picked strawberries from Farmer Copleys
1 tsp Caster Sugar
1tsp Lemon Juice
For the Sponge
120g Self Raising Flour
120g Caster Sugar
3 Eggs
45ml Milk
½ tsp Vanilla Essence
Pinch of Salt
Zest of a lemon
To Finish
2tbsp Farmer Copleys Strawberry Jam
METHOD
Preheat your oven to 180°C (160°C fan, Gas Mark 3) and line the base of a 20cm cake tin with baking paper.
Make the mascarpone topping by thoroughly mixing all the ingredients together, then leave to firm up in the fridge.
Next, make the sponge. Add the eggs and sugar to a bowl and beat together until thick and fluffy. We recommend using a stand mixer or an electric whisk! In a jug, measure out the Yorkshire Rapeseed Oil, milk and vanilla and mix them together.
Gradually pour the oil mixture into the egg and sugar mixture, whilst mixing at a slower speed. Next, gently fold in the flour, salt and lemon zest. Pour the mix into the baking tin and bake for around 25 minutes until springy, or until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.
While the sponge cools, prepare the strawberry filling. Place your strawberries in a bowl with the lemon juice and caster sugar, and leave to macerate for around 10 minutes.
Once cooled, top the cake with the mascarpone mixture, then the jam, before piling up the strawberries on top.
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Refill Bundle£33.00
