A cake, any type, without fancy icing.
Wimbledon Cake by Arthur Ashe
2nd Prize David Gardner
Entry 146 – Wimbledon Cake
This appears to be a large cake, appropriate for a tennis tea. I was interested to read that you had used a combination of golden caster sugar and Splenda to sweeten and add extra flavour. The layer of cream and macerated strawberries will moisten the cake. The recipe makes one deep cake which is cut into two, difficult to cut the layers into even sizes and to judge the baking time, hence the slightly over browned sides. However, this is an appealing cake which will taste delicious. Care has been taken with the staging of your photo, together with the detailed and well-presented recipe page – thanks.