Ingredients
-
- 200g Stork Tub
- 200g caster sugar
- 1 tsp vanilla extract
- 4 eggs, large
- 200g self-raising flour
- 400g strawberries
- 300ml Prosecco
- 100g caster sugar
- 150ml Elmlea double cream
- 2 tbsps icing sugar
Directions
- Place the strawberries in a bowl and pour over the Prosecco. Allow to marinate in the fridge for a minimum of 2 hours.
- Cream together the Stork Tub and caster sugar until light and fluffy. Beat in the vanilla extract followed by the eggs one at a time. Fold in the flour until the mixture is even.
- Transfer to greased and base-lined 10×8” traybake tin and bake in the oven for 30 minutes until golden and springy to the touch.
- Whilst the cake is baking prepare the prosecco syrup. Drain the strawberries reserving the liquid. Measure 200ml and place into a small pan with 100g of caster sugar. Warm gently until the sugar has dissolved and then bring to the boil.
- Boil gently until the liquid becomes thick and syrupy, reduced by over half – you should be left with approx. 100ml. Set to one side.
- Whilst still warm prick the top of the cake all over with a skewer. Spoon over the prosecco syrup evenly allowing the syrup to soak into the cake. Allow to cool fully.
- Whip the Elmlea Double Cream with the icing sugar to soft peaks and spread over the cooled cake.
- Top the cake with sliced marinated strawberries and serve.