Strawberry Cake

 

There is a cake that I love to make: sponge cake filled with homemade strawberry jam, fresh strawberries and whipped cream covered with whipped cream. This is a delightful combination of flavors perfect to be served  after lunch on a sunny day.

 

Sponge Cake

(From Donna Hay Magazine Issue 65)

2/3 cup (100g) plain (all-purpose) flour

1/4 teaspoon baking powder

4 eggs

1/2 cup (110g)  sugar

50g unsalted butter, melted

Preheat oven to 180ºC (350ºF). Sift the flour and baking powder and set aside. Place the eggs and sugar in a electric mixer and whisk on high speed for 10-12 minutes or until pale, thick and tripled in volume. Sift 1/2 of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the remaining flour. Add the butter and fold through. Divide the mixture between in 2x 20cm / 8-inch round lightly greased shallow cake tins lined with  non-stick baking paper. Bake for 16-18 minutes or until sponges are springy to the touch and come away from the sides of the tins. remove from the tins and cool completely on wire racks.

 

Strawberry Jam

2 cup strawberries

1 cup sugar

1 cup water

Bring all ingredients to a boil in a saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).

 

Whipped Cream

 

1 cup heavy cream, cold

2 tablespoons powdered sugar

1 tsp vanilla extract

 

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and vanilla and continue to beat just until the cream reaches stiff peaks.

Assembly

1 cup strawberry, sliced

Place one layer cake on a serving plate. Spread strawberry jam over top. Place slaced strawberries on top. Spread 1 cup recipe of whipped cream over top. Top with remaining cake. Cover with whipped cream. Refrigerate until ready to serve.