I made a strawberry cake, which turned out absolutely delicious, and was flavoured only with the natural strawberry juice 🙂
For strawberry reduction:
- Strawberries – 500 g
For sponge base:
- Flour – 330 g
- Baking powder – 2.5 tsp
- Salt – 1 tsp
- Baking soda – 1/4 tsp
- Butter – 227 g
- Sugar – 200 to 250 g
- Egg whites – 4
- Vanilla extract – 2 tsp
- Milk – 1/2 cup (200 ml)
- Fresh strawberry puree – 120 ml
- Red food colouring – optional
For cream:
- Mascarpone cheese – 227 g
- Butter – 227 g
- Vanilla extract – 1 tsp
- Fresh strawberry puree – the rest of it
- Icing sugar – 200 to 250 g
- Salt – a sprinkle
Method is explained step-by-step and illustrated below. Enjoy!
First, make a strawberry reduction (you can do it a day before).
Chop the strawberries into small pieces…
Chop the strawberries into small pieces…
… and blend them into a puree.
Place the puree over a meduim heat for about 25 minutes. Let it simmer and stir it quite frequently, not letting it burn.
After about 25 minutes, you would notice the puree having reduced in volume. It would also hold a streak for a few seconds. It means a lot of excess liquid has gone.
Unlike raspberries, which always give the most beautiful pink colour when cooked, strawberries tend to discolour and go a bit greyish when cooked. So, if you want, you may add a drop or two of red food colouring into the puree…
… so the colour is intense red.
You may now put the puree in the fridge to cool down. You may make it a day or two before you make the cake, and keep it in the fridge.
You may now put the puree in the fridge to cool down. You may make it a day or two before you make the cake, and keep it in the fridge.
Now, time to make a sponge base of the cake.
Separate the egg whites from the yolks, and put the yolk in the fridge – you will need only the whites. Keep the whites out of the fridge, as you need them to be of room temperature.
Separate the egg whites from the yolks, and put the yolk in the fridge – you will need only the whites. Keep the whites out of the fridge, as you need them to be of room temperature.
… add salt…
… add baking soda…
… and baking powder…
… and stir to combine.
Put your dry ingredients aside. In a whisking bowl, place the butter (soft, of room temperature)…
Add your sugar – gradually, in a few portions…
… and whisk well to combine.
Add the egg whites – also slowly and gradually…
… and whisk together.
Add the vanilla extract…
… and whisk together.
Now, take 120 ml of your strawberry puree…
… and your dry ingredients, and start adding them into the mixture – gradually and in several parts…
Add the milk (it should be of room temperature) – also slowly and gradually…
Add the strawberry puree…
… and whisk it in.
This is what your final mixture should look like.
Cover the bottom of your baking tray with a baking paper and place your batter into it. Bake at 180 C for about 30 minutes.
Once your sponge base is ready, take it out of the oven. Don’t worry if the top cracks a little – you can cut it off.
Run a sharp knife over the edges and take it out of the tray.
Place it upside down on the rack, take the baking paper off and let the sponge cool off.
Now, make the cream.
Place the butter (soft, of room temperature) into a whisking bowl…
Place the butter (soft, of room temperature) into a whisking bowl…
… add the mascarpone cream cheese (also of room temperature)…
… add salt…
… and vanilla extract…
… and whisk well together.
Add icing sugar (slowly, in several portions)…
… and whisk it in.
… and whisk it in.
Now, time to assemble the cake.
Cut the sponge base into 2 layers and place the bottom layer on a dish/cake base.
Cut the sponge base into 2 layers and place the bottom layer on a dish/cake base.
Cover the sponge layer with a cream layer…
… and then put a top sponge layer onto it.
Cover the top and the sides with cream, and decorate it any way you like.
You can also decorate your cake with strawberries.
And enjoy! It’s absolutely delicious! 🙂
