STRAWBERRY VANILLA CAKE
THE FINEST VANILLA SPONGE CAKE
By Simbooker on 22nd September 2019
Files & Tags: recipes, index, desserts, plantains and fruits
This Strawberry Vanilla Cake is super easy to make, as well as being moist fluffy light and delicious.
This is probably my favourite cake.
This is probably my favourite cake.
I use cake flour to give my sponge cakes a lighter texture, in the UK this flour is often labelled as sponge flour. This type of flour is ideal for making cakes or puddings and is usually packaged with raising agents. If so, you
don't need to add extra raising agents.
don't need to add extra raising agents.
This cake has just 2 layers which adds to the simplicity of the cake. It has a layer of strawberry and vanilla butter cream icing, and is then covered with this icing and topped with strawberries and dusted with
a light amount of icing sugar.
a light amount of icing sugar.
These are my top tips for making and keeping a sponge cake
. Let the cake cool completely on a wire rack before slicing, cutting or assembling
. Store in a cool dark place or at room temp away from the sun
. Consume within 3 days-most cakes start to deteriorate after 3 days.
. I wouldn't advise storing the average cake in a fridge unless it's a chocolate gateau or black forest cake as the texture and flavour of a sponge cake is spoiled once refrigerated
. Let the cake cool completely on a wire rack before slicing, cutting or assembling
. Store in a cool dark place or at room temp away from the sun
. Consume within 3 days-most cakes start to deteriorate after 3 days.
. I wouldn't advise storing the average cake in a fridge unless it's a chocolate gateau or black forest cake as the texture and flavour of a sponge cake is spoiled once refrigerated
STRAWBERRY VANILLA CAKE
THE WET INGREDIENTS
3 eggs, 1 stick of melted butter, slightly less than 1 cup of whole milk,
2 tsp of Vanilla extract
THE DRY INGREDIENTS
3 cups of cake flour, 1 + 1/2 cups of Caster Sugar, 1 tsp cinnamon
THE STRAWBERRIES
You will need about 12 strawberries cut in half for the middle of the cake and you may need 4 or 5 extra to decorate the top. You will also need 1/2 cup strawberry jam for this recipe, plus half a cup of sugar
THE ICING
I purchase icing cream because it saves time and effort. To this I add 3/4 cup of whipped cream, 1 stick of semi-melted butter, and 2 more tsp of Vanilla extract, and 1/2 cup of icing sugar. I combine and mix all of these ingredients together before folding these combined ingredients into the icing cream. I do not over-mix otherwise the icing would not be effective.
THE DIRECTIONS
Preheat your oven to 175C
In a large mixing bowl whisk the eggs until light and fluffy, add the melted butter and whisk and then add the milk - the milk and eggs should be at room temp. Make sure to add the Vanilla!
In another large mixing bowl add the cake flour, the sugar and 1 tsp of cinnamon. Only add raising agents if your flour does not contain baking powder and/or soda otherwise your cake may overflow in the oven. Combine the dry ingredients making sure the sugar is evenly distributed into the flour. Then add the wet ingredients and mix in so all the ingredients are well combined. Once the wet and dry ingredients are combined pour into a lightly greased or sprayed spring form pan smooth out the surface. Place in the oven for approximately 40-50 minutes or until the inside is cooked and a tooth pick comes out clean after piercing into the cake. Remember every oven is different and my oven may cook something in less or more time. Do not open the oven to check until after 30 minutes. If you feel the edges of the cake are burning cover the pan with a foil.
In a large mixing bowl whisk the eggs until light and fluffy, add the melted butter and whisk and then add the milk - the milk and eggs should be at room temp. Make sure to add the Vanilla!
In another large mixing bowl add the cake flour, the sugar and 1 tsp of cinnamon. Only add raising agents if your flour does not contain baking powder and/or soda otherwise your cake may overflow in the oven. Combine the dry ingredients making sure the sugar is evenly distributed into the flour. Then add the wet ingredients and mix in so all the ingredients are well combined. Once the wet and dry ingredients are combined pour into a lightly greased or sprayed spring form pan smooth out the surface. Place in the oven for approximately 40-50 minutes or until the inside is cooked and a tooth pick comes out clean after piercing into the cake. Remember every oven is different and my oven may cook something in less or more time. Do not open the oven to check until after 30 minutes. If you feel the edges of the cake are burning cover the pan with a foil.
Leave the cake to cool to room temp before slicing in half. Leave to rest on a wire rack for another half an hour before assembling. Add the strawberries to a pan cut in half, add half a cup of sugar and heat only until the berries release their juices and the sugar melts. Set this aside until completely cooled.
Then take one half of the cake and add the icing (with a spatula) combined with all the extra ingredients I listed (see above) smooth the icing out so it fills the surface of the slice of cake and add the strawberry mixture on top as (shown in the image above right). Then place the stop half of the cake on top of this mixture so it forms a sandwich and cover the entire surface and sides of the cake with the remainder of the icing using the spatula.
Place some strawberries on top of the cake. Finish with a light dusting of confection or icing sugar.