Zingy lemon sponges layered with an easy strawberry jam and tangy yogurt cream
Feeds 16 : Ready in 1 hour 30 minutes
INGREDIENTS
- 350g Co-op unsalted butter, softened, plus extra for greasing
- 400g Fairtrade caster sugar
- 6 Co-op British free range eggs
- 350g Co-op self raising flour
- Zest and juice of 2 lemons
- 60ml Co-op semi-skimmed milk
- 750g Co-op British strawberries, plus extra to serve
- 2 tsp thyme leaves
- 1 tsp cornflour
- 300ml Co-op double cream
- 200g Co-op 0% fat Greek style natural yogurt
METHOD
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease 3 x 18cm-diameter loose-bottomed cake tins and line them with greaseproof paper
- Put the butter and 350g of the sugar in a large bowl, then beat until light and fluffy
- Add the eggs one at a time, making sure each is incorporated before adding the next
- If it looks like it’s curdling, add 1 tbsp of the flour with each egg
- Carefully fold in the flour and zest, then the juice of 1 lemon and the milk
- Mix carefully but thoroughly. Divide the mixture between the cake tins and bake for 25-30 mins, or until well risen and golden
- Take out of the oven and leave the sponges to cool in the tins for 10 mins before removing. Leave to cool completely on a wire rack
- To make the jam, cut 600g of the strawberries into quarters and put in a pan with the remaining sugar and lemon juice, along with the thyme
- Bring to the boil, then reduce the heat and simmer for 8-10 mins, or until the strawberries are soft but still retaining some of their shape
- Pass through a sieve, to make a purée, and return to the pan
- Mix the cornflour with a splash of cold water, then stir into the pan and simmer until thick and jammy
- Reserve 2 tbsp, then stir the rest of the mixture through the whole strawberries and leave to cool
- Whip the double cream to soft peaks, then carefully fold through the yogurt with a large spoon
- Level out the sponges with a knife, so you have 3 even layers
- Put the first one on a serving plate or cake stand and cover with half the jam
- Top with a third of the cream mixture, then put the second cake on top
- Repeat, using up the remaining jam and another third of the cream
- Finish with the final sponge and top that with the remaining cream
- Cut the extra strawberries into halves or quarter
- Toss with the reserved purée, then use to decorate the cake, along with the extra thyme
