Orange strawberry double and thickened cream cake

Bake this cake for my sister birthday. As she is dropping off some food for me. I wanted to take a picture of her blowing her cake. She said no need picture. I bought some strawberries on sale. I got double cream and thickened cream that will expire in 2 days’ time.

I like best is this recipe is that there is no need for oil or butter. Added my last 2 mini oranges from my other sister in with orange juice leftover that will expire in 5 days. I am using cups measurement instead of grams for a change. I noticed that in cups the amount isn’t the same as in grams.

Well, on google said 1 cup is about 260 g. But when I put flour in cup and pour out onto weighing machine it’s more than 260 g it’s showing me 400 + g. So, I better stick to cup for this recipe I saw on TV program a few years ago.

As usual I will change the ingredients to suit my craving and flavour. Glad it turned out super moist. Flavoured with orange, strawberry and orange juice. My sister and family have it and said it were super moist and delicious. My niece said she wants that for her birthday. Let’s bake!!!


2 1/4 c cake flour
1 c castor sugar
300 ml double cream
300 ml thickened cream
180 ml orange juice
9 strawberries, cut into bite size
4 strawberries, sliced
2 mini oranges, cut into bite size
3 eggs
2 Tsp baking powder
2 Tsp vanilla extract
3/4 Tsp salt
marmalade jam, glaze


Preheat 180 degrees C. Grease and lightly flour tube pan. Set aside .Cut 9 strawberries and oranges into bite size and set aside in fridge.

In a deep plate mix together cake flour, baking powder and salt. In mixing bowl egg, and sugar; beat until thick and pale. Then add in double and thickened cream straight from the fridge and vanilla beating until combined like mayonnaise consistency about 5-7 minutes. Add 1 big metal spoon of flour and orange juice beating until flour disappears.

Now add in the rest of the flour mixture, beating until batter is smooth. Add in oranges and strawberries. Gives a good mix. Spoon batter into prepared tube pan. Smooth top evenly. Now add the sliced strawberries, gently push into batter. Gives a couple of knock on the benchtop to release air bubbles.

Bake 40 – 50 minutes or until skewer out clean. Switch off oven leave cake in for 1 hour with door close. After 1 hour remove from oven to rack to cool for 20 minutes. Flip pan over onto plate to cool completely. Spread marmalade jam over the cake top. Serve with a brewed coffee or tea or dessert wine. Enjoy!!!!!