Ingredients
The following ingredients have 4 Servings
- 250 g Stork with Butter
- 250 g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250 g self raising flour
- 1 tsp baking powder
- 6 tbs strawberry jam
- 200 g light blue ready to roll fondant icing
- 1 skewer, some coloured paper and scissors
Instruction
- Preheat oven to 180°C (Gas mark 4/350°F).
- Grease two 8” (21cm) sandwich cake tins and line the bases with circles of non-stick baking paper.
- Place all of the cake ingredients in a large bowl and beat together until the cake mixture is even and well combined. You could also do this step in a food processor, but take care not to overbeat the mixture.
- Divide the cake mixture between the two tins and bake in the oven for 25-30 minutes until golden all ove and springy to the touch.
- Place the cakes onto a wire rack and leave until completely cool.
- Place one of the cakes onto a plate or cake stand. Spread over half of the jam, then carefully place the second cake on top. Spread the remaining jam onto the top of the cake.
- Lightly dust your work surface with icing sugar and roll out a circle of light blue ready to roll icing which is slightly larger than the top of the cake. Lift it into position on the top of the cake. Allow the extra to hang over the side of the cake and shape it into ripples gently with your fingertips.
- Cut simple shapes out of the paper to make the boat and sails and secure them to the skewer (I used a little sellotape across the back to hold mine together). Insert the skewer into the centre of the cake so that the boat sits gently on the top and serve.
