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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 190°C/375°F. | 2. Grease and line the bases of three 7-inch round cake tins. | 3. Cream the butter and sugar together until pale and fluffy. | 4. Gradually add the eggs, a little at a time, beating well after each addition. | 5. Fold in the flour, and then add enough milk to give a soft dropping consistency. | 6. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. | 7. Turn out and leave to cool on a wire rack. | 8. Whip the cream until it just holds its shape. | 9. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. | 10. Dredge the top with icing sugar and decorate with the reserved strawberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2			42.75	1.9642	1.3358	3.6
caster sugar	1/2			302.6007	0.0	67.3202	1.7
egg	4		beaten	286.0	1.44	25.12	19.02
self raising flour	3/4	lb		302.6007	0.0	67.3202	1.7
milk	2 -3	tablespoons		0.0	0.0	0.0	0.0
heavy whipping cream	10	fluid		-	-	-	-
strawberry	1/2			24.32	5.8368	0.5092	0.228
confectioner ' sugar				302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.