Foody’s Facelift & Strawberry Summer Cake

Welcome to the new look Foody Two Shoes! Thanks to Tiff for coming up with the fun design, and to Tore from Symbiotisk for being my WordPress guru extraordinaire – I’m glad all the plying with cream cakes, burgers, lattes and whisky has paid off ;-)

Over the past few months I’ve realised how much fun it is to do this food blogging stuff and, not least, taking the photos – the cause of many a delayed meal in the Kassow household ;-) Thanks to all those who have given feedback, recipes and dared to try out some of the recipes I’ve been posting. One thing I’ve realised is that ya’ll really like the sweet stuff. The hits go through the roof when I post something cakey or desserty. The stats are less impressive, folks, when it’s a salad or the like ;-) But hey that’s OK, I like doing the naughty stuff best anyway.

On that note, here’s a new recipe for you. I like the drama of the big strawberries on top and as they’re are at their peak here in Denmark at the moment, it’s the perfect way to give them a little glory :) Go for it…

Inspired by the Good Mood Food blog

3 large eggs
225g sugar
50g butter melted
100ml milk
1 vanilla pod or 2 teaspoons good vanilla extract
210g plain flour
2 teaspoons baking powder

For the filling
80g runny strawberry jam
300g strawberries, hulled
300ml whipped cream

Heat the oven to 170° C and grease two 19 cm/8″ spring form cake tins. Line the bottoms with greaseproof paper if they are not non-stick.

Beat the sugar, eggs and vanilla in a large bowl until pale and fluffy. Mix the milk and melted butter together and pour into the sugar and egg mixture. Mix well. Sieve the flour and baking powder into the bowl and then, using a spatula, gently fold into the cake mix until completely smooth and combined. Divide the mix evenly between the two cake tins. Bake in the oven for 25 minutes. Allow the cake to cool slightly before turning out onto a wire rack to cool completely. When the cake has cooled, whip the cream until soft peaks form. Place one layer of the cake on a plate and dollop half the cream on top and spread it. Next drizzle the jam over the cream. Place the second layer of cake on top and add the remaining cream. Arrange the strawberries on top.

Advertisements

7 Comments

  1. Posted June 29, 2010 at 8:05 am | Permalink | Reply

    Hi Foody! LOVE the new look! XXXX

  2. orinda
    Posted June 29, 2010 at 9:33 pm | Permalink | Reply

    love the new look!! wow this was one of my favourites from Granny…i remember fond memories of sitting on her picnic blanket in the back garden enjoying her strawberry cream cake!! now i want to make one!!

    • Posted June 30, 2010 at 7:54 am | Permalink | Reply

      Thanks, Orinda! You should make one for the sake of good memories :) I have great memories of Granny’s stew. It was amazing. Not sure I could replicate it though.

  3. Neil
    Posted July 1, 2010 at 9:21 pm | Permalink | Reply

    I keep meaning to send you these links:

    First, my (online) friend, Trine, takes great food photos considering she takes them in restaurants with appalling lighting etc. But she has it nailed now – her Noma photos are exceptional. She has a thread on her blog where lots of food photo types have added lots of advice: http://verygoodfood.dk/camera-comments/

    Second, being a podcast geek, Radio 4 is a second home. Two recent podcasts on food photography for you to listen to. The first is on commercial food photography with people like Nigel Slater: http://www.bbc.co.uk/programmes/b00s54dg . The second is more about amateur food photography: http://www.bbc.co.uk/programmes/b00sn7f1

    Oh, and here is one on cupcakes;) http://www.bbc.co.uk/programmes/b00skw0h

    Enjoy!
    /Neil

    • Posted July 2, 2010 at 7:53 am | Permalink | Reply

      Thanks a million for these. I will check them all out. Am particualarly keen to listen to the cupcake one ;-)

  4. Posted July 5, 2010 at 11:42 pm | Permalink | Reply

    That looks delicious! What a perfect way to enjoy summer strawberries!

Post a Comment

%d bloggers like this: