Celebrate Bake Off with our Strawberry and Turkish Delight Cream Cake

Strawberry and Turkish Delight Cream Cake Recipe

Celebrate Bake Off with our Strawberry and Turkish Delight Cream Cake

This week at Bettys we’re celebrating the return to our screens of The Great British Bake Off. As lovers of traditional baking, we can’t wait to see what the next ten weeks of whisks whipping, sieves sifting and eggs – and composure – cracking will bring.

It all kicks off with Cake Week, so we’re rising to the occasion with a showstopper recipe of our own. Starting as a classic sponge delicately flavoured with rose, the indulgent addition of strawberries, cream, mint and homemade Turkish delight makes this a top-scoring treat – perfect for teatimes, Indian summer picnics or sharing with friends and family as you gather to watch the baking action.

Ingredients

For the sponge:

100g butter, softened
100g caster sugar
2 medium sized eggs, beaten
100g plain flour
1tsp baking powder
1/2 tsp rose flavouring
2 tbsp whole milk

Special Equipment:

2lb loaf tin

For the filling:

150ml double cream
1 tsp icing sugar
1/4 tsp rose flavouring
6 chopped strawberries

For the garnish:

4 large strawberries
Fresh mint
Turkish delight

For the Turkish delight (makes 350g):

250g caster sugar
80ml water
Juice of 1/2 a lemon
12g leaf gelatine
25g cornflour and 25ml water
1/2 tsp rose flavouring
Few drops of red food colouring

To dust:

25g cornflour
25g icing sugar

Method

For the sponge:

Step 1Preheat the oven to 180°C.
Step 2Grease the sides and base of the loaf tins with baking parchment.
Step 3Cream together the butter and sugar until pale and fluffy.
Step 4Beat the egg in gradually.
Step 5Sift in the flour, add the milk and rose flavouring and lightly fold together. Spoon into the prepared tin.
Step 6Bake in the preheated oven for 25-30 minutes until it springs back when touched. Leave in the tin to cool a little then turn out onto a wire rack.
Step 7Trim away the baked edges and split in half lengthways.

For the filling:

Lightly whip the cream with the icing sugar and rose flavouring and fold through the chopped strawberries.

For the garnish:

Top with strawberries, cream, mint leaves and the Turkish delight (see following recipe) and dust with the icing sugar mix.

For the Turkish delight:

Step 1Make stock syrup with the caster sugar, 80ml water and lemon juice, bring to a boil and simmer for 3-4 minutes.
Step 2Soak the gelatine in some cold water until soft and pliable.
Step 3Mix the cornflour in a small jug with 25ml of the water.
Step 4Whisk the cornflour mix into the stock syrup and bring to a boil and simmer until thickened, then remove from the heat.
Step 5Squeeze any excess liquid from the softened gelatine and add to the syrup, stirring constantly until it has dissolved.
Step 6Add the rose flavouring to taste and the red food colouring.
Step 7Pour the Turkish delight into a double cling film lined tray and place in the fridge to set.
Step 8Once set, cut using a warm knife and coat in some of the dusting mixture.

We’ll be sharing more delicious Bettys recipes as The Great British Bake Off unfolds. And of course, if you do make this cake at home, we’d love to see it – and award you all winning marks.

But if you’d rather leave things to the experts (both on- and offscreen), then we have you covered. Just visit one of our five Bettys tea rooms and choose your own bakery masterpiece to take home, or browse our cake selection here to discover the delights we can send to your door.