Light and fluffy vanilla sponge cake with airy sweet cream and chunks of bright red strawberries. Super simple, but oh-so delicious. Perfect to give a summery-feel to your (tea) party.
Hi guys. How are you all doing? Feels like I haven’t written anything in ages (although my last post was just a week ago). Life’s been busy and hectic. But then again, when is it not? ^^” Last week, I overcame one of my fears by throwing a party for about 10 guests. I’m usually no fun at parties, because I’m constantly worrying if everyone’s having fun. However, last friday was quite fun. Honestly, I wasn’t 100% relaxed but that’s okay. So yay for overcoming fears!
Anyway, a few weeks ago, I found beautiful strawberries on sale at our supermarket. And as my bf has been bugging me for a cake with whipped cream (he’s a whipped cream-addict), I just knew I had to make strawberries and cream cake! Also, there’s just something about strawberries and cream that makes me feel all summery inside 😀 Today’s cake is so so simple -just like the almond chiffon– but trust me, it’s so fingerlicking-delicious! Really, don’t be fooled by the amount of steps. It seems like a lot, but once you’ve tried it, you’ll see it’s super easy and simple. Must note though: This recipe is not suited if you’re on a diet ^^”
For the cake, you’ll be making a simple vanilla sponge cake. Now, you can divide the batter over two 24 cm pans (decrease baking time) OR you can pour it in one large (read: high) 24 cm (springform) pan. The latter one takes less dishes but more baking time. But as we all know how much I love as little dishes as possible, I went for the second option 😉 Oh and also, if you’re not very strong, make the batter in two batches to prevent overmixing. You’ll want to have a light and fluffy cake to accompany the fluffy whipped cream. It’s really a lot of batter to make in one batch if you don’t have a lot of experience with cakes.
As for the filling, you’ll need some stabilized whipped cream. This means you’ll be adding gelatin to keep the whipped cream light but firm while it’s sandwiched between the spongecakes. In theory, you could substitute gelatin for agar-agar, but I’ve never tried it before. Either way, just make sure your gelatin/agar-agar is slightly cooled before adding it to your whipped cream while beating. Finally, you’ll need some beautiful, bright red, fresh strawberries. Add them whichever way you like. I’m no cake decorator and the cake still tasted amazing 😉 Just make sure you don’t go for frozen strawberries. This cake really needs fresh ones. It brings out the best ^^ Serve with a cup of hot tea and you’re good to go 🙂
What’s your favorite sweet summer recipe?
- 280 g cake flour
- ¼ tsp salt
- 10 eggs (M)
- 280 g caster sugar
- 60 mL oil*
- 2 tsp vanilla extract
- 600 mL whipping cream, cold
- 120 g caster sugar
- 3 sheets gelatin
- 2 Tbsp water
- 250-350 g fresh strawberries (depending on size), halved
- Preheat the oven to 175 C and line a 24 cm springform pan with baking paper.
- In a small bowl, combine the flour and salt. Sift the mixture at least 3 times. Set aside.
- In a large bowl, whip the eggs and sugar until pale and fluffy.
- Fold in the oil and vanilla extract.
- Sift in the flour and fold, taking care not to overmix. There should be no lumps.
- Pour the batter into the springform pan and level the top with a spatula.
- Bake the cake 40-45 minutes as 175 C or until a cake tester comes out clean.
- Remove the cake from the oven and let it cool for 5-10 minutes before removing it from the pan. Then, transfer the cake to a cooling rack and let it cool completely.
- In a bowl, let the gelatin sheets bloom for a couple of minutes in cold water.
- Remove the sheets from the water and squeeze out excess water.
- Transfer the sheets to a small saucepan and add 2 Tbsp water.
- Heat the saucepan until the gelatin is completely dissolved. Keep swirling the pan to prevent the gelatin from burning on the bottom. Set aside.
- In a large bowl, whip the whipping cream and sugar.***
- Once your cream is almost at the right stage**, SLOWLY pour in the lightly-cooled gelatin mixture.
- Stop whipping once the gelatin is completely incorporated and the whipped cream is light and fluffy. Set aside.
- Line the sides of the (clean) springform pan with cellophane.
- Cut the spongecake horizontally in two and place the bottom half in the springform pan.
- Add a small layer of whipped cream (about 1 cm).
- Arrange the halved strawberries against the sides of the springform, pushing them lightly into the whipped cream to keep them on their place.
- Add more whipped cream until the strawberries are completely submerged.
- Place the top-half of the sponge cake on top.
- Spread another layer of whipped cream on top and decorate with strawberries as desired.
- Let the cake set in the fridge for 1-2 hours before serving.
- *any flavorless oil will do
- ** read these tips for no-fail whipped cream
- *** I made it in two batches, because my bowl wasn't big enough