Baileys Strawberry Cream Sandwich
Original recipe available here
40
Mins
Serves
4
Easy
Cake
Ingredients
250g/9oz Odlums Self Raising
225g/8oz Butter (at room temperature)
225g/8oz Caster Sugar
4 Eggs
4 tablespoons Baileys Irish Cream Filling
170ml Carton Fresh Cream (whipped)
2 tablespoons Baileys Irish Cream
225g/8oz Fresh Strawberries (cleaned, hulled and halved)
Decoration
Icing Sugar for Dusting top.
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Directions
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Step 1:
Grease and base line two 20cms/8" sandwich tins. -
Step 2:
Pre-heat oven to 180°C/350°F/Gas 4. -
Step 3:
Put the butter and sugar into a bowl and beat until light and creamy. -
Step 4:
Beat in the eggs one at a time with a tablespoon of the flour. -
Step 5:
Finally, add the remaining flour and Baileys and gently mix until well blended. -
Step 6:
Divide the mixture between the two tins, level the tops with the back of a spoon. -
Step 7:
Bake in a central oven position for about 40 mins until risen and firm to the touch when gently touched. -
Step 8:
Remove from oven and turn cakes on to a wire tray to cool. -
Step 9:
When cold, fold Baileys into whipped cream. Spread cream on both cakes and place the strawberries on one cake and top with the other half. -
Step 10:
Dust top of cake with icing sugar.