
If you mention 'cakes' to me, I will think of chocolate cakes and strawberry cakes. My children love chocolate cakes with thick chocolate. If I want a lighter treat, I would like to have a strawberry cake, and it is always such a 'girly' thing.
Recipe for Strawberry Fresh Cream Cake
Ingredients for cake :
- 5 eggs
- 100 g castor sugar
- 2 tablespoons self-raising flour
- 1 1/2 teaspoons vanilla essence
- 100g flour
- 20g cornflour
- 125g melted butter
Method :
- Mix eggs and flour using electric cake mixer in high speed for 10 minutes until mixture is creamy white and fluffy.
- Add in self-raising flour and vanilla essence. Then pour mixture into a mixing bowl.
- Sift flour and cornflour together, fold them into the creamy white mixture using a wooden spoon in the same direction.
- Add in melted butter when the flour is thoroughly folded into the mixture.
- Pour the mixture into a 26-cm diameter round cake tin that is laid with greaseproof paper. Bake in a pre-heat oven (Reg.5 -6, 350 degree F or 175 degree C) for 25 to 30 minutes. Remove cake from oven to cool, then slice it into 2 halves.
Ingredients for Strawberry Filling
- 250ml water
- 60g castor sugar
- 250g fresh cream
- 150g gelatin powder (jelly powder)
- 250g chopped fresh strawberries
- 12 whole fresh strawberries
- extra whipped cream for cake decoration
Method :
- Boil water, add sugar and gelatin powder, dissolve, remove from heat to cool.
- Beat fresh cream using high speed until its volume is increased 2 to 3 times. Add half-cooled gelatin mixture to the cream.
- Add in the chopped strawberries, mix well. And when the jelly mixture is about 90% solidified, sandwich the jelly mixture between the 2 slices of cake, spreading evenly. Put the cake into the refrigerator to harden the filling.
- To decorate the cake, we can cover the cake with some more whipped cream on the sides and top. Using a cream pipe to pipe some cream patterns onto the cake and place the whole strawberries all round the cake's top.
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Image by BeautifulFreePictures.com
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