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Poke Cake

A single-serving American poke cake: a soft vanilla sponge baked in a small tin, poked all over while warm and flooded with strawberry jelly, then chilled and finished with softly whipped cream. Cutting into it reveals the stripes of set jelly running right through the crumb.

SnacksMainsVegetarian
40 min20 prep · 20 cookEasy594 kcalper serving
Poke Cake

Instructions

  1. Heat the oven to 180C. Smear a 10 cm round cake tin with a little butter and line the base with a disc of baking paper. In a bowl, whisk 45 g plain flour, 35 g caster sugar, 0.5 tsp baking powder and 1 pinch fine salt so the raising agent is evenly through the flour.
  2. In a second bowl beat 1 egg with 40 ml whole milk, 10 g melted butter and 0.5 tsp vanilla extract. Pour the wet mix into the dry and whisk just until smooth, about 20 seconds; stop as soon as no floury streaks remain or the sponge will toughen.
  3. Scrape the batter into the tin, level the top and bake on the middle shelf for 18-20 minutes, until the cake is golden, springs back when pressed and a skewer comes out clean. Leave it in the tin on a rack for 10 minutes, the poke cake is dressed and served in its tin.

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Per serving

594kcal
13gprotein
76gcarbs
26gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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