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Recipes from my Lincolnshire kitchen

strawberry champagne jam cake

by

… The Viking has this ridiculous account with one of the banks here in the UK that’s supposed to be ‘premium’ … I think it means they’re supposed to look after you a little bit better than with just the regular account but what it actually means is that if anything should go wrong they will send you a hamper to say sorry…

… one little bit of fraud later and we’ve been eating strange chocolates and funny little pots of pickled cheese since January… it also came with a little jar of strawberry and champagne jam and if i’m honest we’re not massive jam eaters in the house so I was looking for something I could do with this pot and I recalled all the marmalade cakes i’d seen around recently and thought i’d apply the same principle here…

strawberry champagne jam cake with a seven minute frosting
this is a very easy cake to make, with very little fuss… as long as you don’t care about it rising too much… the cake is tooth-achingly sweet however so if you need an instant hit of sweet sugary wonderfulness then this is the cake for you… you may need to eat an apple or even a lemon after eating a slice of this… just a warning!

for the cake
8oz self-raising flour
4oz butter
2oz sugar (although I really feel you could reduce this)
225g jar of strawberry and champagne jam
2 large eggs
a little milk to slacken

for the seven minute frosting
1 cup of white sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla

– pre heat the oven to 160C

– place all the cake ingredients into a bowl and whisk together until light and frothy, use a little milk to slacken the mixture

– pour into a pre-greased cake tin… i used a 10inch round but I should have used a slightly smaller one, or even a loaf tin would work

– bake for 40mins or until golden, remove from oven and let it cool on a wire rack

– to make the frosting, place the sugar, water and cream of tartar in a saucepan and melt over a gentle heat until clear and bubbling

– whisk the egg-whites and vanilla into soft peaks, then slowly pour the hot liquid onto the egg whites… and now whisk continuously for no less than seven minutes until firm peaks are formed

– swirl the icing onto the cake and then eat and of course, enjoy!

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Comments

  1. Choclette says

    Dom that frosting looks amazing. My one attempt at meringue frosting failed, but I keep meaning to have another go as it does look so incredibly smooth. When I was growing up most of our cakes were made with jam as we were prolific jam makers, but didn't really eat much of it in the normal way. Sounds super deluxe with the champagne.

  2. Chele says

    Well … not too sure that anything can make 'fraud' seem more appealing ;0)
    I'm with Choclette, the frosting looks so good I would be more than happy to fall nose first into it ;0)

  9. Ruth Ellis says

    That looks delicious! The frosting looks so pillowy and sumptuous and… dairy free!!! I'll definitely be giving it a shot. Thanks for returning icing to my diet… ;o)

  15. Neesie says

    Strawberries, Champagne, Frosting and
    sweet sugary wonderfulness all in one cake!
    Hello….I've died and gone to heaven!!! 😀

  19. Phil in the Kitchen says

    Superbly cheerful cake – just right for spring in my opinion. Why do hampers contain that particular jam? I rarely see it outside of a hamper. There's usually a vaguely scented tea as well.

  23. shez says

    I couldn't stop laughing when I read about the fraud-apology hamper. You'd never find a bank giving you anything of the sort down in Australia! I have to agree with everyone when I say that your frosting looks divine – like a cloud of sweet fluffy marshmallow on top of your cake!

  29. Karen S Booth says

    Decadent, divine and MINE! What a PRETTY cake, and just loaded with my FAVOURITE ingredients! Oh yes, Dom, you have pushed the boat out here!