Let them eat…..Courting Cake

This morning I had a welcome visit from a freegan friend  of ours. The result was 10 punnets of strawberries! Lovely.

I wanted to cook something like a Strawberry Shortcake and found this version in one of my dairy cookbooks. So tonight we are having Courting Cake for pudding.

It was made in the North of England by a young girl for her betrothed and should serve 16 portions. The sponge is quite dense in relation to a Victoria sponge, but needs to be to hold the cream layers.

It goes like this:

8oz butter creamed with 8oz caster sugar

beat in 4 beaten eggs (a little at a time)

fold in 12oz SR flour (using a metal spoon) and add up to 3 tbsp of milk to give a soft dropping consistency.

Divide the sponge mix between 3 cake tins (7 inch diameter/greased and base lined)  I only have two sponge tins so used a cake tin to make up the 3rd

Bake for 25 mins Gas mark 5 190C/375F

 

They should be well risen and firm to touch. Remove from oven and cool on a wire rack.

 

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Once cake has cooled, whip/whisk half a pint (10 fl oz) of double cream until it just thickens. Sandwich the cakes together with cream and a layer of sliced strawberries. Dust with icing sugar and decorate with more strawberries. I used approx 8 oz of strawberries so still have lots to use.

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