Any baker knows how important it is to use the best quality ingredients, the better the ingredients the better flavour your baked good will have. When Wyke Farms contacted me to review their new, beautifully packaged butter I didn’t hesitate. One of the many things I love about this brand and that set’s them apart from the rest is that they are 100% green and continue to look for ways to expand on this.
Set in the gorgeous countryside of Somerset Wyke Farms source all of their energy and gas from sustainable sources like solar and biogas which is generated from farm and dairy waste. It’s a great brand with great products and these indulgent summer time Mini Strawberry & Clotted Cream Sandwich Cakes really highlight the butters rich and creamy flavour.
Wimbledon starts tomorrow and that can only mean one thing for foodies and people who like food, strawberries and cream! Strawberries and cream eaten by the bucketful on Henman Hill, summer time in Britain wouldn’t be complete without it. I’ve replaced the cream with my favourite scone accompaniment, clotted cream.
These mini sponge cakes have been made with my Lakeland Loose Based Mini Cake Tin. I’ve had it sitting in cupboard for a while and I’ve always had these kind of cakes in my mind, so being presented with a great quality butter enabled me to create them. Victoria Sandwich cakes rely on good quality ingredients as the ingredients list for them is very short. In essence all that is needed is butter, sugar, eggs, vanilla and flour. With so few ingredients you need them to be of the very best that you can get, making this the perfect recipe to highlight the unique and delicious flavour of Wyke Farms Unsalted Butter.
Wkye Farms are known for the various cheeses and recently they rebranded their butter with beautiful packaging. They’ve been making cheese for 150 years and started making their own butter in 1861 sticking to a close guarded secret family recipe. Producing their products from the heart of the lush and mild climate of Somerset countryside whilst sticking to traditional farming methods to make these products, the green pastures of the Brue Valley make it a perfect place for producing delicious dairy products.
These cakes are deeply buttery and creamy, the rich coloured crumb proves this. I split the light and delicate sponge cakes in two then dolloped a spoonful of thick indulgent clotted cream in the centre. Fragrant, juicy British grown strawberries are sliced up and nestled amongst the cream making this classic duo complete.
I had them made and taste-tested within 2 hours making these a staple stand-by for impromptu picnics, BBQ’s and tense Wimbledon matches. Strawberries, clotted cream and sponge cakes are staples for me during the summer and combining the three is the best idea I’ve had in a long time.
Mini Strawberry and Clotted Cream Sandwich Cakes
- 175 grams Wyke Farms Unsalted butter room temperature
- 175 grams Caster sugar
- 3 large Eggs beaten
- 1 teaspoon Pure vanilla extract
- 175 grams Self raising flour
- 1/4 teaspoon Maldon sea salt
- 1 punnet Fresh strawberries
- 1 tub Clotted cream
Pre-heat the oven to 180C and grease your tin thoroughly. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until smooth, creamy and fluffy. Scrape down your bowl with a spatula.
Gradually add the eggs, again scraping down your spatula after mixing thoroughly. Add the vanilla extract and mix again.
Add the flour and salt gradually and mix until it's just been incorporated.
Spoon the batter into the cake tins and smooth the top using the back of a teaspoon.
Bake for 15 minutes or until golden brown and a cake tester inserted to the centre comes out clean. Leave to cool for 5 minutes on a wire rack before transferring to the wire rack to cool completely.
To assemble, cut the cakes in half, spoon a dollop clotted cream onto the base then top with sliced strawberries. Replace the top and enjoy.
- For this recipe I used Lakeland UK Loose Bottomed Mini Cake Tin, you can use either a mini muffin tin instead.
- Recipe adapted from Lakeland UK.
- This will last for 2 days, stored in the refrigerator.