Sunday 16 December 2012

My Four Layer Strawberry and Orange Cake

 Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for layers of moist orange flavoured cake filled with a softly whipped cream infused with vanilla and fresh strawberries. This is a really easy cake to bake but has the ability to be a showstopper as well.

A Simple List of Ingredients:

1. Sugar

2. Butter
3. Eggs
4. Vanilla Flavouring
5. Fresh Orange
6. Self-Raising Flour
7. Double Cream
8. Icing Sugar
9. Pink Food Colouring
10. Fresh Strawberries
11. Fresh Raspberries
12. Fresh Blueberries

Bismillah, let's begin!

First, preheat the oven to Gas Mark 4.

For the cake batter, weigh out 10 ounces of sugar.

And 10 ounces of butter.

Cream the butter and sugar together, until light and fluffy.

 Next, take 4 eggs.

 Beat in the eggs, one at a time.

Fold in 2 teaspoons of vanilla flavouring.

 Zest and juice one orange.

Fold into the batter.

 Lastly, add 12 ounces self-raising flour.

Stir in the flour.

Divide the batter between two sandwich tins. Bake in the oven for 40 minutes until golden brown and cooked.

Once the cakes are baked, allow them to cool completely.

To make the cream filling, take one large carton of double cream.

To the cream, add two tablespoons of icing sugar.

 Next, add a few drops of pink food colouring.

And a few drops of vanilla flavouring.

Whip by hand or using an electric mixer, until soft peaks form.

Next, slice two handfuls of fresh strawberries.

From the whipped cream, take out 2/3 into a separate bowl, and leave 1/3 behind. This will be used for the topping of the cake.

Fold in the fresh strawberries into the 2/3 of whipped cream. This will be used for the filling of the cake.

To assemble, slice one cake in half.

Top the half with the whipped strawberry cream.

Place the second half on top, and press down.

Repeat the process until you have four layers.

Spread the 1/3 of whipped cream on the top of cake, and decorate with peaks.

Decorate the top of the cake with fresh raspberries and fresh blueberries. Dust with icing sugar.

Slice and enjoy!


My Four Layer Strawberry and Orange Cake


For the Cake
·     10 ounces Sugar
·     10 ounces Butter
·     4 Eggs
·     2 teaspoons Vanilla Flavouring
·     Zest and Juice of 1 Orange
·     12 ounces Self-Raising Flour

For the Cream Filling
·     Large carton of Double Cream
·     2 tablespoons Icing Sugar, sifted
·     Few drops of Pink Food Colouring
·     Few drops of Vanilla Flavouring
·     2 handfuls of Fresh Strawberries, sliced
·     Fresh Berries, to decorate


1. Preheat the oven to Gas Mark 4. Grease and line two sandwich cake tins.

2. For the cake, whisk the butter and sugar together until creamy. Beat in the eggs one at a time, and then stir in the vanilla.

3. Add the zest, juice and flour. Stir until combined.

4. Divide the mixture between the cake tins. Bake for 40 minutes until golden brown and cooked through.

5. Once the cakes are baked, allow to cool completely.

6. To make the cream filling, place the double cream, icing sugar, vanilla flavouring and the pink food colouring into a bowl. Whisk by hand until soft peaks form.

7. Separate 1/3 of the cream into a bowl. To the other 2/3, fold in the chopped strawberries.

8. To assemble, slice one cake in half through the middle. Spread on the strawberry cream. Place the second half on top. Repeat with the other cake.

9. Spread the 1/3 cream on top and decorate with fresh berries and icing sugar. Slice and serve!

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