bscs-r`

Ingredients

250g/9oz Odlums Self Raising Flour

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.

Method

  1. Grease and base line two 20cms/8” sandwich tins.
  2. Pre-heat oven to 180°C/350°F/Gas 4.
  3. Put the butter and sugar into a bowl and beat until light and creamy. 
  4. Beat in the eggs one at a time with a tablespoon of the flour.
  5. Finally, add the remaining flour and Baileys and gently mix until well blended.
  6. Divide the mixture between the two tins, level the tops with the back of a spoon.
  7. Bake in a central oven position for about 40 mins until risen and firm to the touch when gently touched.
  8. Remove from oven and turn cakes onto a wire tray to cool.
  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.
  10. Dust top of cake with icing sugar.