Strawberry
Cream Cake
“A bountiful
of luscious strawberries - an indication of Spring's arrival!!!” Cherine
Ingredients
(serves 8 to 10):
For
the Cake:
1 ¼ Cups
(175g) All-Purpose Flour
2 ½ tsp (10g)
Baking Powder
1/8 tsp Sea
Salt
5 Large Eggs,
separated
1 ¼ Cups
Granulated Sugar
5 Tbsp
Boiling Water
1 ½ tsp
Vanilla Extract
Grated zest
of 2 Lemons
For the
Strawberry Cream Filling:
2 Cups Fresh
Strawberries, hulled and thinly sliced, plus more for garnish
1 tsp Fresh
Lemon Juice
4 to 6 Tbsp
Granulated Sugar
2 Cups Crème
Fraiche
2/3 Cup Heavy
Whipping Cream
1 tsp Vanilla
Extract
Confectioners’
Sugar for dusting
Preheat oven
to 350˚F (180˚C). Line the bottom of a 9-inch spring form pan with parchment
paper.
To make the
cake, sift together the flour, baking powder and salt.
Set aside.
In the bowl
of a stand mixer fitted with the whisk attachment, whip together the egg yolks
and sugar on high speed until thick; the mixture will be grainy.
Reduce the
speed to medium-low and add the boiling water.
Turn off the
mixer and scrape down the sides and bottom of the bowl. Increase the speed to
high and whip again until thick.
Stir in the
vanilla extract and lemon zest.
Reduce the
speed to low and stir in the flour mixture.
In a separate
bowl, whip the egg whites on medium-low speed until frothy. Increase the
speed
to medium-high and whip until thick and smooth; the mixture should not look
dry.
Fold half of
the whites into the batter, and then fold in the remaining whites.
Gently spread
the batter in the prepared pan.
Bake until a
wooden skewer inserted into the center of the cake comes out clean, about 30
minutes.
Let the cake
cool in the pan for 10 minutes.
Run a knife
around the inside edge of the pan and remove the ring.
Invert the cake and remove the base of the
pan.
Carefully
peel off the parchment.
Transfer the
cake to a wire rack and let cool completely.
Using a
serrated knife, cut the cake horizontally into 3 layers.
To make the
filling, place the 2 cups strawberries in a bowl.
Stir in the
lemon juice and 2 Tbsp of the granulated sugar.
Taste for
sweetness; depending on the berries’ ripeness, you many need to add additional
1 to 2 Tbsp more sugar.
In the bowl
of a stand mixer fitted with the whisk attachment, combine the crème fraiche,
cream, vanilla and the remaining 2 Tbsp granulated sugar.
Whip on
medium-high speed until soft peaks form and the cream hold its shape.
Place 1 cake
layer on a cake stand or serving plate.
Arrange 1/3
of the strawberries and their juices over the cake.
Spread 1/3 of
the cream over the berries.
Repeat the
layering process with the remaining 2 cake layers, berries and cream, ending
with a layer cream.
Before
serving, dust the top of the cake with confectioners’ sugar and garnish with
additional berries.
Cut the cake
with a serrated knife.
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