For the cake:
200g butter, softened
200g caster sugar
Zest from 1/2 orange
4 medium eggs
200g self-raising flour
1 tsp baking powder
Icing sugar for dedging
For the filling:
150g mascarpone cheese
150ml single cream
1 tbsp icing sugar
Zest and juice of 1/2 orange
2tbsp strawberry jam
For the sauce:
100g strawberries, roughly chopped
1 tbsp icing sugar
1 tbsp orange juice
20cm-deep sandwich tin, buttered and base-lined.
Set the Oven to 175C, Gas Mark 4.
Cream the butter and sugar until light and fluffy. Add the orange zest. Beat the eggs together and add one to two tablespoons at a time until fully incorporated.
Fold in the flour, the baking powder together with two tablespoons of warm water.
Put the mixture in the tin and bake for 35 to 40 minutes until spring to the touch. Cool in the tin for 15 mins and then remove and finish cooling on a wire rack.
To make the filling, beat the mascarpone with the cream, icing sugar, orange zest and juice. Spread this over the base of the one cake and the jam on the other. Slice the strawberries and arrange two thirds of them on the cream cheese filling. Put the other cake on top and chill.
To make the sauce, put the roughly chopped strawberries in a processor or blender with the icing sugar and orange juice and whizz to make the sauce.
To serve, arrange the rest of the strawberries on the top of the cake and dust with icing sugar. Spoon some sauce over or serve separately in a jug.
When you’re folding the flower, sieve it and use a large metal spoon to fold the flour in – a wooden spoon will crush your beautiful bubbles created at the creaming stage. Take care not to over work as your cake will become tough.
Beating the eggs into the batter and sugar mix will trap even more air but it is crucial that you take your time to prevent the mixture splitting. Pour one or two tablespoons of beaten egg into the creamed mix and beat until fully incorporated, then repeat. When all the egg has been added, the mix should be light and fluffy – if it starts to look lumpy and slimy, beat in a tablespoon of the weighted flour and it should recover.
By Cathryn Fawcett at The Café at Field & Fawcett