Strawberry cake
Chef:
Domini Kemp
Prep:
30 mins
Cook:
45 mins
This cake can seem a bit too moist in parts, so don’t worry if the skewer comes out a bit crumby. The combination of simple flavours is a little old-fashioned, but it looks lovely and tastes like something a sweet grandmother would make for your birthday.
220 g flour, sieved
3 tsp baking powder, divided
180 g caster sugar
180 g butter, melted
140 ml warm milk
4 eggs, separated
2 tsp vanilla extract, divided
450 g strawberries
2 tbsp icing sugar
250 g mascarpone
250 ml cream
2 or 3 tbsp honey
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 22 cm springform cake tin.
Mix the flour with 1 teaspoon baking powder and the sugar. Add in the melted butter and milk and whisk using an electric beater. Whisk in the egg yolks and 1 teaspoon vanilla extract.
In a separate bowl, whisk the egg whites until soft peaks have formed. Add the remaining 2 teaspoons baking powder to the egg whites. Fold the egg whites into the flour mixture, then pour into the greased tin and bake for 45 minutes, or until a skewer comes out clean. Allow to cool fully.
Remove the hulls from the strawberries and sprinkle the berries with the icing sugar. Whisk the mascarpone with the cream, honey and remaining 1 teaspoon vanilla extract. Spread the mascarpone on top of the middle of the cake (which you could slice in half). Top or sandwich with the strawberries, which you could slice in half or leave whole. Serve. This cake doesn’t hold well, so make, decorate and eat it on the same day.
Serves
6 - 8
Preparation Time
30 minutes
Cooking Time
45 minutes
Main ingredients
Flour, Fruit
Recipe Type
Cakes & Baking, Dessert, Entertaining
Special Info
Nut free
Level of Difficulty
Easy
