Jam and Cream Victorian Teacake
With a layer of jam and cream, this teacake is rich, moist and delicious. Perfect served with a cuppa.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Oven
- Cake pan
- Cooling rack
- Mixing bowl
- Hand mixer
- Sifter
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Whisk
- Fine-mesh sieve
- Kitchen scale
Ingredients
- 170g (¾ cup) caster sugar
- 4 eggs
- 150g (1¼ cups) self-raising flour
- 1 tbsp cornflour
- 15g Kremelta, melted
- 80ml ( 1/3 cup) milk
- ½ cup of quartered strawberries
- ½ cup of raspberries
- Jam & Cream Filling
- 180ml (¾ cup) thickened cream
- 3 tbsp icing sugar plus extra for dusting
- ¼ cup Blackberry jam (seedless)
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