Thursday, 18 May 2017

Light strawberry cake

Nice weather outside makes you feel like it's summer already. I grabbed some strawberries when shopping and thought I would like something light and airy. This cake would make a perfect summer dessert. Especially if it's served straight from the fridge. Recipe is for 22cm spring form.

For sponge cake:
6 eggs
6 heaped tablespoons granulated sugar
5 heaped tablespoons self-raising flour (if you're using plain one, just add half a teaspoon baking powder)
1 heaped tablespoon cornflour (starch)

 Switch the oven on - you're gonna need 180C (170C if using fan oven). Line the spring form with baking parchment in a way so the sheet of paper covers the bottom and then side part is clipped onto that.
This will make an extra seal and will prevent batter from leaking through.
Put the eggs and sugar in a bowl and start whipping it on high, until it's light and creamy - it will take around 10 minutes, a bit longer if you are using hand mixer. It should look something like this:
When it's done, sieve both flours and fold them into the batter carefully. Don't overmix it or it will start sinking - you want it as light and fluffy as possible. Pour the batter into spring form and bake it for 40 minutes until golden brown. Make sure you don't open oven door until cake is well-browned - it doesn't contain any fat stabilizing it and is very delicate, therefore it may sink if you do. After the cake is ready, take it out of the oven and rest it upside down on tea towel to cool. Wen it has cooled completely, run a knife around the cake to loosen it up and remove from form. Using sharp long knife, slice it in half horizontally.

For filling:
750g strawberries
500ml double cream, chilled
2 packs strawberry jelly (each for a pint of liquid)
some grated chocolate or chocolate sprinkles for decoration

 First prepare jelly. If you are using cubes, put them in a microwavable bowl, add 200ml water and microwave it for around 60 seconds, checking every now and then if it has melted. Be careful not to boil it or it's not gonna set properly. If you are using instant powdered jelly, add 200ml boiling water and stir until it's dissolved. Set it aside.
Put one sheet of cake on a tray and clip the spring form side part on - that's going to be a base. Wash the strawberries and set 2 aside for decoration. Slice some of the strawberries in half and stand them on a cake base, with the sliced part touching the pan. Arrange the rest inside.

When jelly has cooled a bit, but it's still warm, you can start whipping cream. When cream starts to thicken, slowly pour jelly, whipping continuously, until it's all well mixed. Pour 3/4 of the mixture on top of strawberries. Spread it evenly and cover with second sheet of cake (sliced part down). Spread the remaining cream on top, sprinkle some grated chocolate and arrange previously left sliced strawberries. Refrigerate for 3-4 hours until it's set.
Enjoy :-)

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