Strawberry Cream Cake

Cake made on a whim. A simple yet perfect strawberry cream cake made of layers of moist vanilla sponge, fluffy whipped cream, and fresh juicy korean strawberries. Always a classic and it really doesn’t require any special occasion to enjoy. Our family’s favourite!

Ingredients

Vanilla Sponge

3 eggs
110g sugar
20g glucose
120g cake flour
30g melted butter
45g milk
1 tsp vanilla essence

Cream
500g whipping cream
50g sugar

Syrup for sponge
50g water
80g sugar
(You can add an alcohol of your choice for extra depth)

Steps

1- Mix eggs, sugar and glucose. Whisk over a hot water bath till mixture turns pale and fluffy that you are able to leave a trail.

2- Remove from water bath, sift cake flour and fold into the mixture.

3- Add melted butter, milk and vanilla essence and continue to fold in till well-incorporated.

4- Line a 6” round cake tin with baking paper. Pour mixture in, level the top with a spatula and send into oven to bake at 175 degree celsius for 30min.

5- Remove from oven, let cake cool down, before trimming. level the cake top. Slice into 2 portions.

6- Using an electric mixer, whip cream over an ice bath. Divide the 50g sugar into 3 portions and add in gradually while whipping until you reach a stiff peak consistency. (Be careful not to overwhip the cream)

7- Prepare sugar syrup. Heat water and dissolve sugar. You can add in some alcohol of your choice for taste. (i left it out for mine because I baked this for the kids)

8- Assemble your cake. Brush the sugar syrup on the 2 cake sponges to keep it moist. Layer your cake with cream and sliced strawberries. Mask the cake on all sides. Feel free to decorate the cake to your liking! I used a open star nozzle to pipe the cream on the top.

9- To give the strawberries on top a nice glaze, you can use apricot nappage. ( I prefer not to use any)