Prosecco & Strawberry Cake

METHOD

CAKE:

1. Prepare two 6-8inch round baking trays and pre-heat the oven on 160oC
2. Mix the Madeira Cake Mix with 150-200ml prosecco, water and oil until it forms a smooth batter.
3. Split the mix equally between the prepared trays and bake for 22-25 minutes.
4. Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire.
5. Remove cakes from the trays; cool completely on wire racks over a shallow pan or tray.
6. Using a toothpick, poke the sponges and slowly pour an additional 100ml prosecco over the cakes. Wrap the cakes with cling film and chill for 2-4 hours.

TOPPING:

1. For the frosting, mix double cream, sour cream, icing sugar and vanilla with the mixer on medium until stiff peaks form, then set aside.

ASSEMBLY:

1. Place one cake sponge on your serving plate. Spread a thin layer of frosting over the cake and spread some strawberry jam (1-2 spoonfuls – too much jam will make the top cake slide off!).Top with the last cake layer. Spread the top with the frosting. To decorate optionally add any piping of choice with the frosting and add some fresh strawberries.