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For the sponge:

For the chantilly:

To build the cake:

  • Raspberries 150 g
  • Blackberries 100 g
  • Strawberries 250 g
  • Blueberries 150 g
  1. For the sponge:

    • Cream together the STORK with the caster sugar until light in colour.
    • Slowly add in the eggs a little at a time making sure they are fully incorporated into the mixture.
    • Add in the self raising flour and the vanilla extract making sure it is mixed through. Then add the milk and beat in.
    • Split the mix between 2 cake tins.
    • Bake the mix at 160°C for 15 -20 min. or until a skewer is inserted and comes out clean.
    • Remove from the oven and allow to cool.
  2. For the chantilly:

    • Whisk the MEADOWLAND Double until firm peaks are formed.
    • Fold through the icing sugar.
    • Place in the fridge until required.
  3. To build the cake:

    • Cut half the strawberries in to thick slices. Then cut the remaining strawberries in half.
    • Place the bottom layer of the cake onto a cake board.
    • Add on a third of the whipped MEADOWLAND and top with the thick sliced strawberries.
    • Add on the second sponge cake.
    • Add the remaining MEADOWLAND Double on top but don't spread to the edge of the cake.
    • Allow to chill then add the remaining strawberries, raspberries, blackberries and blueberries to garnish.