serves
8
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 eggs
- 150 g caster sugar
- 95 g cornflour
- 1 tbsp custard powder
- ½ tsp bicarbonate soda
- 1 tsp cream of tartar
- 1 pinch of salt
Filling
- 240 ml whipping cream
- 1 tsp icing sugar
- ½ tsp vanilla extract
- 1 x 250 g punnet strawberries or other berries
Icing
- 160 g icing sugar
- 2 tbsp lemon juice
- a few drops of red food colouring
Cooling time: 1.5 hours
Instructions
1. Preheat your oven to 190°C. Grease two 20 cm cake tins using butter or oil and line the base with baking paper.
2. Separate the eggs, placing the whites in a large bowl and the yolks in a smaller, separate bowl to the side. Whip the egg whites to form medium peaks, then continue to whip as you slowly add the caster sugar. Once all the sugar is incorporated, slowly add in the yolks as you beat the mixture well.
3. In a separate bowl, sieve the cake’s dry ingredients (twice), then slowly add them to your egg mixture, folding as you go. Do not over mix! Divide the mixture equally between the two tins and bake for exactly 20 minutes – or until golden brown and springy to touch. Allow the cakes to cool in the tins for 10 minutes, then remove and allow to cool completely on a rack before filling or icing.
4. To make the filling, add the icing sugar and vanilla extract to the cream, whip into stiff peaks and set aside.
5. To make the icing, pour the icing sugar into a bowl and gradually stir in the lemon juice until you have a thick, slightly runny consistency – you may need to add a little water. Stir in the food colouring.
6. Finely slice the strawberries, if using. To assemble, spread the cream over the first cake and layer up with your chosen berries. Add the second cake and glaze the top with the icing. Finish with sprinkles or more berries.
Recipe and illustrations from The Art of Cake by Alice Oehr, Published by Thames & Hudson Australia (RRP $24.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
