Friday, 21 October 2011

Recipes - Strawberries and Cream Cake

This is about as strawberry as you can get in a cake!  Using two kilos of strawberries, this cake never fails to please and is perfect for summer when strawberries are cheap and plentiful.  I first saw this cake made by Gabriel Gate on Good Morning Australia.  I think I was about 11 at the time and over the past 14 years this recipe has evolved with me.  

There are three distinct element to this dish, some more difficult than others, and they all need to be made separately as they each need cooking, cooling or setting time.  In total, this cake needs about 8hours from start to serve, but it is worth it!  

When buying the strawberries, aim to buy punnets with small-medium strawberries as are usually the sweetest and tastiest. 



Ingredients
Sponge
2 eggs, at room temperature
75g sugar
25g plain flour
25g SR flour
25g cornflour

Strawberries and Cream 
1.5kg strawberries
1/4 cup caster sugar
300g cream, whipped
150g natural yoghurt
1 tbs lemon juice
5 sheets gelatine








Element One - Sponge Cake
Step 1 - Preheat oven to 180°C.  Grease a 26cm springform pan and line base with baking paper.
Step 2 - Sift flours together three times to aerate and set aside.
Step 3 - Beat eggs and sugar on medium-high speed for 6 minutes.  Mixture should be thick, pale and tripled in volume.
Step 4 - Gently fold flours through egg mix with a metal spoon.  
Step 5 - Pour batter into prepared pan and bake for 20 minutes.  Turn oven off, leave door ajar and cool in oven.  When cool, remove from oven.
Step 6 - Remove ring from tin and cut top off cake to make it an even 1.5cm thick layer.  Return ring to tin.  Cake should have shrunk slightly and come away from the edges, gently push the edge of the cake back towards the tin.

Element Two - Strawberries and Cream.  
Step 1 - Sort strawberries so you have two punnets (500g) of small, round, well shaped strawberries.  
Step 2 - With one punnet of the small strawberries, hull and halve them and place them around the edges of the tin to form a border.  Borrow some strawberries from second punnet if required.  Set tin aside and store remaining small strawberries in fridge.
Step 3 - Hull and quarter the other four punnets (1kg) of strawberries.  Blend with sugar and lemon juice, either in a food processor, or in a bowl with a stick mixer.  Gently fold in whipped cream and yoghurt with a spatula or mix gently with a whisk.
Step 4 - Half fill a small bowl with cold water and add gelatine sheets.  Stand for five minutes.  Squeeze out gelatine, place in a new bowl and add 2-3 tbs hot water.  Mix with a fork until dissolved and pour into strawberry and cream mix.  Stir in til combined and pour mixture on top of sponge, ensuring it covers strawberries, but leaves a 0.5-1cm rim around top (to pour jelly onto cake).
Step 5 - Place in fridge to set for 4-5 hours.

Element Three - Strawberry Jelly.  
Complete strawberry jelly up to end of step 5.
Step 6 - Pour jelly back into measuring jug and place in fridge for 1-1.5 hours, until jelly is cold and just beginning to set.  
Step 7 - Take a dessert spoon and pour jelly onto cake by gently pouring over the back of spoon to distribute over top of cake. 
Step 8 - Place cake back in fridge to set jelly.  Serve with remaining punnet of small strawberries pilled onto of cake.

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