Saturday, July 16, 2016

Strawberry Cake

Strawberry cake is a layered sponge cake with strawberry and whipped cream filling and frost with whipped cream. This cake requires only a few ingredients but resulted with very light and spongy cake.

Ingredients : 

  • Butter, for greasing
  • 200 g of flour
  • 1 teaspoon of baking powder
  • ¼ teaspoon salt
  • 125 g of butter
  • 100 g of sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 125 ml of milk

Preparation :

Preheat oven to 180° C . Butter bottom and sides of a cake tin. Line bottom of the tin with non-stick baking paper, butter the paper and then flour bottom and sides of the tin.Sift the flour, baking powder, and salt into a medium-sized bowl. Whisk to well combine, set aside. In the bowl of an electric mixer, cream the butter, sugar and vanilla on high speed until light and fluffy. Add the eggs and yolks, one at a time. Reduce the mixer speed to low, add the flour mixture in thirds, alternating with the milk in 2 additions, beginning with the flour and ending with the flour, beat until just combined. Pour batter into prepared cake tin. Using a small spatula spread the batter evenly. Bake until a cake tester inserted in the centre of the cake comes out clean, for about 30 to 35 minutes. Transfer to a wire rack, let it cool in the tin for about 10 minutes. Remove cake from tin and return to wire rack to cool completely.

Topping : 

  • 500 g of fresh strawberries
  • 100 g of sugar
  • 300 ml of heavy cream
  • 1 teaspoon of gelatin

In a medium-sized bowl, stir together the strawberries and half of sugar, set aside. Place two tablespoons of cold water into a small-sized saucepan and sprinkle with gelatin, let it soften for about 5 minutes. Place saucepan over low heat, and stir until the gelatin is dissolved. Remove from heat and let it cool. In the bowl of an electric mixer whisk the heavy cream and the remaining sugar until very soft peaks form. Continue to whisk, and gradually add the gelatin mixture, beat until soft peaks form.

Cut the cake in half horizontally. Place bottom half, cut side up, on a cake stand or plate. Drizzle the juice from the strawberries onto the cake. Evenly arrange half of the strawberries over the bottom cake layer. Top the strawberry layer with half of the whipped cream. Place the top half of the cake, cut side down, onto the layer of strawberries and cream. Top the cake with the remaining strawberries and whipped cream. Refrigerate the cake, for at least 1 hour before serving.

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