Ultimate Strawberry Cake

A community recipe by CatPoet

Not tested or verified by Nigella.com

Introduction

I used to dream about this cake when I had my birthday as child, cause I am born in May, right before strawberry season. Now as adult, I make this recipe every summer. I got this recipe from three magazines, I mixed the recipes up until I found the perfect combination. It is just a perfect cake, it chewy, soft, sweet , creamy and very strawberry.

Ingredients

Serves: 8- 10

Metric Cups

For the Spongecake

75 grams butter
100 grams sugar
4 egg yolks
150 grams cake flour
1½ teaspoons baking powder
2 tablespoons milk

For the Meringue

4 egg whites
200 grams sugar

For the Filling

1 litre strawberries
250 millilitres double cream

For the Spongecake

2⅔ ounces butter
3½ ounces sugar
4 egg yolks
5⅓ ounces cake flour
1½ teaspoons baking powder
2 tablespoons milk

For the Meringue

4 egg whites
7 ounces sugar

For the Filling

1⅘ pints strawberries
9 fluid ounces heavy cream

Method

Ultimate Strawberry Cake is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine sugar and butter until white and smooth. Add one yolk at a time, while whisking. Combine flour and baking powder in a bowl, add this into the egg-butter mixture and then add the milk.

Now turn the oven to 150C. In a seperate bowl whisk the eggwhites until hard peaks, add the sugar, whisk a moment more until glossy.

Take a deep baking tray ( 30x40 cm), line with baking paper. Spread the sponge mixture onto the tray. Spread the meringue on top. Bake the cake for 20 minutes.

Let the cake cool and when cool, remove the paper.