225g butter 225g caster sugar 4 large free range eggs 1tsp vanilla extract 225g self raising flour About 3 tbsp of milk to loosen batter (if necessary) 1 jar of good quality strawberry jam 250ml double cream To Finish Dusting of icing sugar A good handful of fresh strawberries, halved
@@egglover8256 from the website and he use self raising flour (flour + baking powder) you can find the recipe how to make self raising flour in youtube
Willowflower No it is not. Butter is yellow. The butter that IS white is the whipped butter and it's delicious and fresh. So if that british person commenting above has a problem with it, kick rocks.
i've already tried a few of your cakes (and other recipes) and i must say they all turned out PERFECT. whenever I have time to cook or bake something new I always go to your website for a recipe. thank you so much for all that amazing stuff that you share!
vanilla buttercream is amazing in this as well!! tip: if you put the cream on first, the jam doesnt spill over the edges of the cream, so it is much easier to spread and keep in place
This is my go-to cake recipe! I just started to become interested in baking and this one my first successful cake! It tastes DELICIOUS and it's super easy to make! My whole family LOVES it! Thank for for the great recipe Donal!
It looks delicious, but I wish you'd shown all of the steps, including whipping the cream. I like your recipes, but your videos tend to feel pretty abridged (the later ones more than your earlier ones). I'd definitely watch an extra two minutes if it meant I could learn a few more tips and tricks and make sure I understood everything!
That's true! I'm from Sweden and sometimes I don't follow because I didn't understand. So I agree you. Donal tänk på oss stackars svenskar som ska förstå :) andra mått och annan ugnstemperatur osv.
Why are European cake batters so thick? In America we make them a LOT thinner and come out with similar results. It can go from almost watery to about hot chocolate consistency most of the time. We do often use oil instead of butter for a finer crumb, though, so that may be it.
Grace Sophia It depends on the cake and what you do with it. A well measured, thicker batter will result in a fluffy texture yet it will be firm and strong to carry the weight of other layers. Thinner batters are still fluffy and light yet are weaker. Plus, it depends on the type of cake. Chocolate cakes naturally turn out to be thinner which is best in order to get the light texture. Finally, it's also about preferences.
Yes, I've been looking for an amazing revive for twenty two weeks ( yes, I was counting!) and I've finally found it! Woooooo! By the way love your accent
That cake looks amazing Donal!!! It looks so cute & pretty. And the video & the quality of it superb. Its made so fine. I am sure Maxxie must have coming running asking for a piece for himself :P XOXO Love, Candy...
Will the cake be lighter if you beat the eggs till it forms soft peaks and then fold the eggs in the butter and flour mix? I want to make this cake but I am doubting over that question...
Looking delicious, I love strawberries! Would work well with caramelized apples as well, I reckon. Loved your beautiful antique cake plates, I remember you mentioning you love collecting them, and those look amazing.
My mom was a working mom and she wasn't a good cook XD but once, when I was like 11, she baked a cake for my sister's birthday, and it was ONE OF THESE! I never knew until now! hahaha Nice
This cakes looks outstanding. I know I will be on with baking this tomorrow. Perfect to finish off my strawberry and champagne preserve on for an extra special touch! 👍😋😋👩🏻🍳
@@chefdonalskehan this is a lovely cake. Perfect texture it’s also delicious sandwiched together with lemon curd or passion fruit curd! Never get 8 slices always go for a very generous slice. 😋🥰🤣Your traditional Irish scones are also a go to recipe for me! Never fail!
@@chefdonalskehan Hi Donal. I’m not too far from Derbyshire and Chatsworth with its picturesque villages along with some quaint little tearooms. So, cake and scones always a winner! I would say reasonable (I love making cakes) and I’m very pedantic about them looking perfect and tasting perfect! 🤣🤣🤣🤣👩🍳🍰
Oh my, that is beautiful! Usually I don't like just classic things because, you know, I think it's to simple and decide to make profiteroles and soufflés...
Looks wonderful! You just can't beat Irish butter, especially Kerrygold! Now if they would only start selling an unsalted one too, like they do in the States...
I really enjoy your presentation donal and enjoy your vids. As a pro chef its so inspiring to see a food dude talking passionately about his food. Keep it up
I have an idea. Why don't you make a collaboration video with CupcakeJemma. It will be best if I can see you guys do an amazing cake/cupcakes or work on some another recipes.
Could you show us how to make macaroons without a hand whisk? I really want to make them but I don't have a hand whisk but I do have the normal mixer whisk if you know what I mean lol =]
hahaha...I have to say the Go Commando Cottonelle toilet tissue advert really gets the tastebuds going before watching your lovely food video....oh my!!! Aside from that my sons favourite cake is a Victoria Sponge! :D
no timings explained in the video , ur super quick , we are not all CHEFS of CAKES , really don't understand why people don't keep it straight to the recipe so we can follow , a lot of FEELINGS around.
the recipe does not explain the creaming part properly. My cake is now flat and way too buttery. You are apparently meant to beat the sugar and butter for at least 10 min on medium speed. GREAT now I have to do this again, wasted time and money because I creamed it for 5 min on low speed (it looked fine)
Hello thanks for the video however the recipe link is broken. Could you fix it or type out the recipe please? And what size is your cake tin? Thank you.
Its very good but with fresh cream you have to eat within 10 minutes or the cream will start going off😅 a cake i like it to last us 4 days and if its 5 days Nice video
I'm curious--Is there a big difference between this and Strawberry Shortcake? The shortcake recipe I use calls for making spongecake first. Other than the final decoration it seems very much the same. What say you?
Hello sweety And you are a sweety guy my son in law is Irish and I love you guys as us Italians are similar In our way of doing things Today I will make this Ok I’m off to by the butter ciao
