Excellent, airy fairy cake recipe, and a remarkably smooth butter cream that works well in the context on the whole, and even more so with an added, sliced and macerated strawberry on top. However I might just find it too buttery; it borders on the side of being a little like eating a sweetened pat of butter. But then maybe I just spooned an overly luxurious quantity onto the cakes… Either way, I think I might be tempted to try an alternate butter cream next time.
From British Baking, Oliver Peyton, pg.?