Datasheet

36
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3
36
36
36
363636
36
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6
36
3
36
3
3
3
36
3
3
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3
3
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3
3
36
36
6
36
INGREDIENTS
– ½ cup (1 stick) unsalted butter,
room temperature
– 1 ½ cups all-purpose flour
(spooned and levelled)
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1 cup sugar
– 2 large eggs plus
2 large egg yolks
– ½ teaspoon pure
vanilla extract
– ½ cup whole milk
– 1 pound strawberries, hulled
and thinly sliced
– 1 teaspoon unflavoured gelatin
(from a ¼-ounce envelope)
– 1 ½ cups heavy cream
CHEF'S TOP TIP
Nothing says summer more than farm
fresh strawberries. Head to your local
pick-your-own farm for the cream of
the crop.
STRAWBERRY
CREAM CAKE
METHOD
1. Preheat oven to 350 degrees. Butter and paper an 8-inch round
cake pan, in a medium bowl, whisk together flour, baking powder,
and salt; set aside.
2. Beat butter and ½ cup sugar in a large bowl until light and fluffy.
Add eggs and yolks, one at a time, beating well after each addition.
Beat in vanilla. Add flour mixture in 3 parts and milk in 2, beginning
and ending with flour mixture; mix just until combined. Spread
batterin prepared pan.
3. Bake for 30 to 35 minutes. Cool in pan 10 minutes; invert onto a
wire rack to cool completely. Using a serrated knife, split cake in
half horizontally; place bottom half, cut side up, on a serving plate.
4. Make topping: in a large bowl, combine strawberries and ¼
cup sugar; set aside. Place 2 tablespoons cold water in a small
saucepan, and sprinkle with gelatin; let soften 5 minutes. Place
saucepan over very low heat, and stir until gelatin is dissolved.
Remove from heat; let cool.
5. Beat cream and remaining ¼ cup sugar in a large bowl until very
soft peaks form. Continue to beat, and gradually add gelatin
mixture; beat until soft peaks form.
6. Decorate cake with topping and strawberries. Serve with fresh
strawberries and cream.