Summer Vanilla, Strawberry & Pomegranate Cake Recipe

This is incredibly delicious and a real crowd pleaser. Perfect for a summer birthday cake, a picnic in the park or just as something sweet for after a BBQ, you can swap the whipping cream for a sweeter buttercream frosting but I think this makes it a bit too heavy and rich, plus English strawberries are in season now so need to mess with them too much.

For the sponge: 

330g plain flour sifted 

320g caster sugar 

Pinch of salt 

1 1/2 table spoons of baking powder 

175g room temperature unsalted butter 

3 eggs (free range or organic) at room temperature 

190ml of whole or semi skimmed milk 

1 1/2 tea spoons of vanilla extract 

For the filling/decoration: 

200ml of whipping cream 

3 table spoons of icing sugar 

1 vanilla pod 

400g English strawberries 

100g pomegranate seeds 

Icing sugar for dusting 

You will need 2 x 23cm round baking tins buttered and lined with baking paper. 

Preheat the oven to 180 C fan assisted or gas mark 5 

In a large bowl mix together the flour, sugar, baking powder and salt. Beat the butter until it's all incorporated and the mixture looks sandy. When I use a mixer this takes a couple of minutes on medium speed. 

Add the eggs one at a time and beat until just incorporated.

Add the milk and vanilla and beat on medium speed until the mixture is smooth and combined, this should take 2 - 3 minutes (scrape the sides of the bowl half way through mixing)

Divide the mixture between the two prepared cake tins and level out with a spatula. Bake for about 25-30 minutes and until you insert a toothpick into the sponge and it comes out clean. Remove from the oven and leave to cool in the tins for 10 min before turning the sponges out on a wire rack and leaving them to cool completely. 

For the filling, split the vanilla bean in half and scoop out all of the seeds with the back of a knife. 

Mix together the whipping cream, icing sugar and vanilla and whisk until the mixture forms soft peaks. 

To assemble the cake take one sponge and spread with half of the whipping cream mixture and 3/4 of the strawberries ( sliced or quartered). Sandwich with the second sponge placing it flat side up and  decorate with the remaining cream, strawberries and pomegranate seeds. Finish with a dusting of icing sugar.  

It helps to refrigerate it for a couple of hours before serving so the cream sets to a more "portable" consistency. Eat within 24 hours...if it lasts that long! 

Ana x