Tea on a rolling lawn, Wimbledon, regattas ... or sitting in the garden, these perfect English cakes will make you feel like you are to the Manor BornRecipe by Fay Ripley HomeSense has partnered with renowned fashion and portrait photographer Rankin to create exclusive aprons for Red Nose Day 2017 and help people living incredibly tough lives across Africa and here in the UK. The apron is part of a Red Nose Day 2017 range of products available in HomeSense stores nationwide. For 12 – Prep time 15 mins – Cook time 20 mins Suitable for freezing (cake only) All you need is...
- 200g butter, softened
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 3 tbsp milk
- 12 small strawberries, hulled
- 300ml whipping cream
- 2 tbsp icing sugar
- 12-hole muffin tin and paper muffin cases All you do is...
- Preheat the oven to 180°C (fan), 200°C, gas mark 6. Line the muffin tin with paper muffin cases. Using an electric whisk, cream the butter and caster sugar together till fluffy. Add the eggs, one at a time, with the vanilla, beating in between. Fold in the flour and then the milk.
- Divide among the cases and bake for 20 minutes till golden and firm. Cool for 2 minutes in the tin then remove to a wire rack to cool completely.
- Carefully cut a 1p coin-size hole in the top of each cake with a small, sharp knife (the spare bits are the cook's perk). Now gently push a whole strawberry into each hole.
- To make the topping, with an electric whisk, whip the cream and icing sugar until fairly stiff. Spoon the cream into a large food bag and snip a little hole in one corner. Pipe the cream topping in whirly round swirls onto the cakes.
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