I made this particular farewell cake for my son who has left for London on cricket tour for 10 days. He will be in the vicinity of the “home” of strawberries and cream which coincides with the Wimbledon Tennis Championships starting up on the 24th June. The tradition of eating strawberries and cream at Wimbledon actually dates from around the time of the first Wimbledon tournament in 1877, according to Audrey Snell, a librarian at the Wimbledon Lawn Tennis Museum. Strawberries and tennis, she said, both signalled the arrival of summer. “Strawberries were normally available only at that time of year,” said Ms Snell. “When the championships started in the late 1800’s, it was a fashionable thing to eat. The appearance of strawberries just happened to coincide with the event.” The official Wimbledon strawberry is the Elsanta variety, grown at farms in Kent. Picked the day before, they arrive at the championships at 5:30 a.m. for inspection and hulling. They are accompanied by double cream, which contains at least 48 percent butterfat (http://answerit.news24.com/Question/Why%20is%20strawberries%20and%20cream%20the%20traditional%20food%20for%20Wimbledon?/5759)
The recipe I used comes from a cook book called Celebration Cakes by Stork.
You will need:
125g baking margarine
250ml castor sugar
375ml cake flour
10ml baking powder
3 extra-large eggs
1 slab of Lindt white Chocolate
2 punnets of strawberries (cleaned and hulled)
Pre-heat oven to 180° and grease and line 2 x 20cm cake tins.
Sift flour and baking powder together
Cream margarine and sugar until light and creamy
Beat the eggs in one and a time
Fold in the flour mixture, coconut and milk
Pour equal amounts into the 2 cake tins and bake for 30-35 minutes or until done
Turn out onto a cooling rack to cool
For the icing, melt the chocolate in a bowl over simmering water
Beat the cream until stiff and carefully fold in the chocolate
Place one of the cooled cakes, base side up on a cake plate, cover with half of the chocolate cream and arrange a few of the strawberries around the edge.
Place the remaining cake on top of this, base side down, to make a layer cake, top with the remaining chocolate cream and decorate with the remaining strawberries.