Cool down your hot summer days with this insanely light and airy fresh strawberry cake. It’s so refreshing and delicious and the sponge is super fluffy and soft. You could eat the entire thing without even realizing! 🙂
My family and I were actually surprised at how light this cake turned out. I’ve had this recipe for a few years now and I used to make it topped with mixed fruits and nuts but this fresh strawberry version has proved to be something special. It has since become the main cake I give away to people because it truly is a crowd pleaser.
The cake itself is made up of mainly eggs beaten until thick. A bit of cornflour mixed with plain flour gives this cake an extra light texture.
I usually make my cakes at night for the next day because they get alot more flavourful by then. I wanted to show a picture of the sponge (picture below) which I drizzled with some simple sugar syrup to enhance moisture.
Once it’s cooled, whip up some cream and top with anything you like!
So delicious and refreshing, this cake is super easy and straight forward to make. Top with any fresh fruit and enjoy 🙂
Fresh Strawberries And Cream Cake
6 – 8servings
1/2 cup (62gms) flour
1/2 cup (62gms) cornflour/cornstarch
1/4 teaspoon salt
4 eggs separated
3/4 cup (150gms) sugar
1 tablespoon vanilla extract
- For the frosting
1 cup (250mls) whipping cream whipped with 2 tablespoons of icing sugar and a splash of vanilla
- For the sugar syrup
2 tablespoons sugar
2 tablespoons water
- Preheat oven to 180C. Grease and flour a 9 inch cake tin. Sift together flours and set aside. In a mixing bowl, whisk 1/2 cup sugar with the 4 yolks until very thick and pale, about 5 minutes.
- In a separate bowl whisk the 4 whites and salt until opaque soft peaks form. Gradually add in the 1/4 cup remaining sugar, 1 tablespoon at a time until all the sugar has been added. Beat on high speed until stiff and glossy peaks form, about a minute.
- Fold the whites into yolk/sugar mix in 3 additions taking care not to collapse the whites so be gentle. Slowly sift in flour around the edges so the eggs don’t collapse. Stir slowly by folding, using a spatula, until the flour is mixed in.
- Gently pour the batter into the cake tin, from a low height and bake for 25 – 30 minutes until baked through. Make the sugar syrup while the cake is baking. Heat the sugar and water in saucepan until sugar has dissolved completely. Stir constantly. Pour immediately onto warm cake.
- Once the cake is out of the oven, let it the rest in the cake tin for about 15 minutes then remove and flip over.
- Drizzle sugar syrup onto this side to moisten. You can also make gentle stabs with a fork or knife before you remove cake from cake tin and then pour syrup on top, just to make sure the cake absorbs it. (Do this as soon as its out of the oven). Cool and frost with whipped cream and strawberries.