31st July 2025
Hi everyone,
How are you.
I am alright thank you. I am a bit frustrated as I applied for a job at Dorchester Library and Learning Centre but couldn’t get it. I wish Employment and Support Allowance (ESA) allowed me to more than sixteen hours a week. Although I love working at The Lighthouse, being part of the Library Service would be my dream job.
I know I don’t usually rant about things like this on here but it really ruffles my feathers. The way I see it the government wants more people who have disabilities in work and then we try to get in, falling at the first hurdle because of the hours we can manage, due to the Benefits we receive to live on and enjoy life. It’s a vicious cycle. I only want to pay Dorset Council back for everything they have helped me with in the past, getting into Treloars College and then leading on to completing my degree at the University of Chichester. I feel so angry. All I can do is keep trying. At least I still have The Lighthouse next year.
Enough of that. Come into the Cerebral Pantry.
Today I want to take you on a short trip down memory lane. Its not far I promise. I am only taking you back to my 26th birthday.
Dedication
I have two today. Firstly to my marvel of a Mum, Nicky, who made this amazing cake, with the help of Mary Berry.
And secondly, to my Ticket Office Treasure, Kate, who made the theatre cake topper. You can find her on Etsy, she does beautiful personalized stuff.
https://www.etsy.com/uk/shop/KCKateCreates
Kate can also be found on Instagram and Facebook
Instagram – KCKateCreates
https://www.instagram.com/kckatecreates/
Facebook – KCKateCreates
https://www.facebook.com/profile.php?id=61554840495691
Now for the recipe
I do have a photo of the recipe, but if you find it easier to follow online see the link below.
If you prefer an image, look no further.
Song to bake with: Happy Birthday by Stevie Wonder.
Recipe title: Chocolate & strawberry dessert cake
Date made: 14th April 2025
Yum stars: ***** ultimate yum! Thanks Mum. Best birthday ever!
I will try and lay this out as best I can. I will even include Mary’s pre-note.
Hatty’s taste note – I loved how moussey this is. I want to make it myself. I don’t think I could do as fab a job as Mum did though. It took her two attempts. When I came back to visit Mum and Dad for a few days, we got to taste the first version I think it was just as gorgeous as the one I got on the day. My cake was beautiful, it lasted really well in the fridge. This is such a moreish cake, I am surprised it lasted as long as it did. You will want to come back from an extra slice. Its not too sickly either, which makes it even more indulgent and tempting, I do love a mousse cake!
This cake comes from Mary Berry’s Simple Comforts cookbook.
Mary Berry’s note:
Perfect for a celebration, this is a decadent dessert cake – one to be eaten with a fork! Like a roulade, it contains no flour, which means it is a rich close-textured sponge, so expect it to dip a little when it comes out of the oven.
Cook’s corner:
G – grams
Oz – ounces
Ml – millitres
Fl oz – fluid ounces
Tbsp. – tablespoon
Tsp – teaspoon
SERVES: 8-10
Ingredients
Butter (for greasing)
6 eggs, separated
150g (5oz) caster sugar
50g (2oz) cocoa powder, sieved
FOR THE FILLING & TOPPING
300ml (10fl oz) double cream
3 tbsp icing sugar
1 tsp vanilla extract
400g (14oz) strawberries, sliced (reserve 3 whole strawberries)
Rosemary sprigs or mint leaves
Rosemary
Mint
PREPARE AHEAD
Cake can be made up to a day ahead and assembled and filled up to 2 hours ahead.
FREEZE
Cakes, without cream and fruit, freeze well.
Method
Step 1 – You will need two 20cm (8in) round, loose-bottomed sandwich tins. Preheat the oven to 180oc/160oc fan/Gas 4, then grease the tins and line the bases with baking paper.
Step 2 – Put the egg whites into a bowl and whisk with an electric hand whisk until soft peaks form and the whites are fluffy and look like clouds. Spoon into a separate bowl.
Step 3 – Put the yolks and caster sugar into the unwashed main bowl. Whisk with an electric hand whisk until thick and there is a trail into the mixture when the whisk is lifted. Carefully fold the whites into the yolk mixture, then fold in the cocoa, a little at a time, until well mixed. Divide the mixture evenly between the prepared tins and level the tops.
Step 4 – Bake in the oven for about 25 minutes until the cakes are well risen and coming away from the sides of the tins. Turn out and leave to cool on a wire rack.
Step 5 – Whisk the cream into soft peaks, then stir in the icing sugar and vanilla extract. Spread half the cream over one cake and arrange half the strawberries on top. Put the second cake on top and spread with the rest of the cream,
Step 6 – Place the remaining strawberries in a pretty arrangement on top of the cake, with a few whole strawberries and rosemary sprigs or mint leaves in the middle. Dust with icing sugar just before serving and cut into slices.
Here is Mum’s beautiful result.
It’s a crowd pleaser!
I hope you have enjoyed today’s recipe. I can’t wait to make it myself but I won’t be as good as Mum! You could absolutely give it a go. That’s why I love Mary Berry because she describes everything so clearly, she even tells you what to look out for, She is a Queen of Baking.
I am looking forward to seeing you again soon in the Reading Corner,. We will be looking at a choice from Mum, The Salt Path. I will treat it with care.
Thanks for joining me in the Cerebral Pantry. See you soon.
Happy baking!
Love
Hatts
Xxx
Hatty’s Reading Corner 
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