Wednesday, July 18, 2007

Strawberries and Cream Cake

This is a cake that my Nana makes. She also uses blueberries (with a dark coloured jelly). Really tasty, wonderful with fresh, ripe berries.
Ingredients: Sponge
3 medium eggs
2 Tbs. hot water
1/2 cup sugar
1 Tbs. vanilla sugar
1 cup all-purpose flour
1 level tsp. baking powder
3 Tbs. cornstarch
Ingredients: Topping
3 cups fresh, ripe strawberries
1 package jelly (jello) red colour
1 carton cream
1Tbs. icing sugar
Method: Sponge
1. Preheat oven to 350F or 180C

2. Grease the bottom of a springform tin, and line with baking paper (parchment paper).

3. Whisk the eggs with the hot water at the highest setting for 1 minute until foamy.

4. Blend the sugar and vanilla sugar.
5. Slowly add the sugars to the egg mixture (while whisking). Continue to whisk for another 2 minutes.

6. Mix together the flour, baking powder and cornstarch.

7. Sift into the egg/sugar mixture and stir into the mixture on the lowest setting.

8. Spoon the mixture into the prepared tin, and smooth it.

9. Bake for around 30min.

Method: Topping
1. Whip together the cream and icing sugar until firm peaks form.

2. Spread a 1 cm thick layer of cream on the cool sponge.

3. Wash, dry, hull and cut in half the strawberries.

4. Put the strawberries on the cream, pushing slightly (try and make the surface fairly even. You can always make the strawberries smaller by cutting off the rounded base).

6. With a piping bag filled with the whipped cream and a medium star shaped nozzle, add a boarder to the cake - to stop the jelly from spilling over the edge.

7. Make jelly using 1/2 the water they tell you to use.

8. Keep an eye on it, just before it sets put it on top of the strawberries.

9. Put in the refrigerator to set.

10. Serve!

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