Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories456.8 kcal (23%)
Total Fat31.3 g (45%)
Carbs41 g (16%)
Sugars20.4 g (23%)
Protein5.3 g (11%)
Sodium254.5 mg (13%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Decoration
Instructions
Step 1
1. Preheat the oven to 165c
OvenPreheatStep 2
2. Grease and line a 7 inch (18cm) baking tin with baking paper.
Step 3
4. Using an electric mixer, cream the butter and sugar together until pale and fluffy (about 5 minutes).
Step 4
5. Add the vanilla and eggs one at a time, mixing well between each addition.
Step 5
6. Sift in the flour and baking powder. Mix until just combined.
Step 6
7. Transfer the batter to the baking tin and smooth with a spatula. Bake at 165c for 1 hour or until a toothpick comes out clean.
Step 7
8. Once out of the oven, immediately drop the tin from a height onto the bench and flip the cake out onto a wire rack to cool.
Step 8
9. When the cakes are cool, use a serated knife to cut the cake into 3 layers.
Assembly
Step 9
Using an electric mixer, whip the cream until stiff peaks form.
Step 10
Place down a layer of cake onto your serving platter. Spread a generous layer of whipped cream and cover with sliced strawberries. Spread raspberry jam on top, followed by another layer of whipped cream. Repeat with the other cake layers.
Step 11
Decorate with strawberries, raspberries and chamomile daisies.
Notes
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