Another post for 2 little chefettes cooking challenge. This month theme is strawberry. Actually this is a pretty lame post for a strawberry theme. All I did only bake a vanilla sponge cake, whipped cream and garnish with strawberry. One of my favourite cake. I like the sweetness from the cake and cream and slight sourness from the strawberries. Just perfect.
I know I’ve said before that I won’t blog much for a month. But this post is an exception. It’s a bit quiet in 2 little chefettes fro this month theme. So, to encourage the readers to participate I want to post this recipe today. If you want to know more about the challenge, head over to 2LC
Recipe adapted from Cake Bible
- 2 tbsp water
- 1/2 tsp vanilla extract
- 1 1/3 cups cake flour, sifted
- 1 cup sugar + 1 tbsp for meringue
- 6 eggs, separated
- 3/4 tsp cream of tartar
- 1 cup cream, whipped
- 500g strawberry
- Preheat the oven to 175 C.
- In a bowl, mix the flour with 1 tbsp sugar. Set aside.
- Beat the yolks and the remaining sugar (from 1 cup of sugar) on high speed for 5 minutes or until the mixture is thick, pale and ribbons.
- Lower the speed and add water and vanilla extract.
- Increase to high speed again and beat for 30 seconds.
- Add flour mixture to the yolk mixture without mixing it. Set aside.
- Beat the whites until foamy. Add cream of tartar and beat until soft peak.
- Add 1 tbsp sugar and beat until it forms a hard peak (should be stiff and when you put the bowl upside down, the mixture won’t fall).
- Add 1/3 white mixture to the yolk with a spatula and gently fold until incorporated. Repeat the process for the remaining white mixture.
- With a cooking spray or butter, grease your 9 inch (22 cm) baking tin and pour the mixture in.
- Bake for 30 to 35 minutes, or until golden brown and the toothpick inserted comes out clean.
- After the cake is baked. Cool it down.
- Cut in half. Spread some whipped cream in the middle of the cake. Add cut strawberries.
- Cover the cake with the remaining cream. And garnish with more strawberries and roasted sliced almond.
note: you can make your own cake flour, 1 cup all-purpose flour mixed with 3 tbsp cornstarch.
The result is, the cake is fluffy and moist. Definitely like the result.
And you don’t have to use strawberry if you don’t like it. Can do pretty much anything with the sponge cake