For our youngest child, Elaine’s bridal shower, I came up with this strawberry cake. Her theme was pink and I wanted to bake something that would coordinate with this special event.
I was so shocked at the response from everyone. The usual favourite, Pavlova, was displaced! I have never seen a dessert so totally devoured by everyone; with fights for the last slice. I hope you also find this heavenly.
Elaine's Strawberry Cake
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Loading...Full of strawberry goodness, this sponge cake named after our family's youngest, is filled with a strawberry jam and topped with strawberry cream.
Ingredients
- Cake
- 2 cups (240 grams) cake flour
- 1 teaspoon salt
- 1 1/2 cups (300 grams) white sugar
- 3 teaspoons baking powder
- 1 teaspoon strawberry essence
- 1/2 cup (118 ml) salad or vegetable oil
- 3/4 cup (180 ml) fresh milk
- 2/3 cup (8 egg yolks) egg yolks
- 1 cup (8 egg whites) egg whites
- 1 teaspoon cream of tartar
- Filling:
- 3 cups strawberries
- 1/4 cup (50 grams) sugar
- 1 teaspoon gelatin powder
- Frosting:
- 2 cups whipping cream
- 1 teaspoon strawberry essence
- 1/4 cup confectioners sugar sifted
Instructions
Prepare:
Preheat oven to 350ºF (180ºC)
Grease and flour three 8-inch diameter, round baking pans or line with baking paper.
Cake:
In medium mixing bowl, combine flour, salt, 1 cup sugar, and baking powder.
Make a well in the center and pour in oil, fresh milk with strawberry essence.
Using electric mixer with paddle attachment, beat mixture at medium-low speed for 3 minutes.
Continue mixing at the same speed, add egg yolks one at a time, blending well after each addition, until thoroughly mixed. Set aside.
In another medium bowl, combine egg whites with cream of tartar and beat with a wire beater attachment of an electric mixer at medium-high speed until frothy.
Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff but glossy.
With rubber spatula, gently fold one-fourth of beaten egg white into batter, scraping bottom of bowl, until lightly blended.
Gently fold about 1 cup of batter into beaten egg white mixture.
Repeat until all the batter has been blended into egg white mixture.
Divide evenly unto the prepared baking pans.
Bake for 15 to 20 minutes or till toothpick inserted comes out almost clean; don't over bake.
Remove from oven and cool on wire rack.
After cooling for a few minutes, gently remove from baking pans and baking paper.
Filling:
Rinse the strawberries with cool water and drain; then pat dry with paper towel.
Choose the best 6 pieces of strawberries, remove the stems, and slice in half to look like a heart. Set aside for decoration.
The rest of the strawberries, slice into fours and place in a small sauce pan.
Sprinkle with with sugar and let stand for 1/2 hour.
Sprinkle the gelatin over the strawberries and let stand for 5 minutes.
Place over low fire and cook for about 15 minutes.
Remove from fire and using a mash potato masher, mash coarsely.
Set aside to cool.
Frosting:
Pour whipping cream in bowl and mix in confectioners sugar.
Beat cream till cream makes stiff peaks.
Assemble
When the cakes are cool, invert one cake on a serving dish.
Put 1/2 of the strawberry filling on top and spread evenly.
Place the second layer of cake on top and do the same.
Place top layer and frost with whipped cream
Decorate with the heart-shaped sliced strawberries.
Notes
If you don't have cake flour you substitute with all-purpose flour with some cornstarch:
- In a bowl, measure 2 cups (240 grams) of all-purpose flour then remove 2 tablespoons (15 grams).
- Measure 2 tablespoons (16 grams) of cornstarch and add to the flour.
- Sift together or mix well with a whisk.
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