Our easy Pimm’s cake is based on a Victoria sponge cake but has a boozy icing and fresh whipped cream filling.
This recipe uses mostly store cupboard ingredients but we’ve made it special with the addition of the popular tipple, Pimm’s! It’s perfect for Wimbledon-themed brunches and barbecues or simply to share with friends and family on a sunny afternoon. You can bake the sponge ahead of time and assemble at your destination if needed.
- 3 eggs
- 150g Stork margarine
- 150g golden caster sugar
- 150g self-raising four
- 1/4 tsp baking powder
- Finely grated zest and juice 1 lemon
- 5tbsp strawberry jam
- 400g strawberries
- 300ml whipping cream, whipped
For the icing:
- 1tbsp Pimm’s Sundowner Raspberry & Redcurrant
- 150g icing sugar, sieved