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Vanilla Strawberry Birthday Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I made this BEAUTIFUL rose-decorated cake on my Mom's 80th birthday - she loves her garden so I thought this would be such a lovely cake to celebrate her birthday. The decorating takes some time but is well worth it at the end. The cake was enjoyed equally by young and old.

I made this BEAUTIFUL rose-decorated cake on my Mom's 80th birthday - she loves her garden so I thought this would be such a lovely cake to celebrate her birthday. The decorating takes some time but is well worth it at the end. The cake was enjoyed equally by young and old.

Ingredients

Serves: Makes 1 large cake

Metric Cups

For the Hot Milk Vanilla Sponge Cake

  • 150 grams butter
  • 250 millilitres milk
  • 10 millilitres vanilla essence
  • 450 grams cake flour
  • 25 millilitres baking powder
  • 1 millilitre salt
  • 5 large eggs (jumbo sized, at room temperature)
  • 375 grams caster sugar

For the Strawberry Yoghurt Mousse

  • 80 grams strawberry jelly
  • 125 millilitres boiling water
  • 500 millilitres fresh cream
  • 500 millilitres strawberry yoghurt

For the Decoration

  • 300 grams white chocolate (best quality)
  • 100 grams pink chocolate (strawberry flavoured)
  • 20 edible roses (light pink, half open)

For the Hot Milk Vanilla Sponge Cake

  • 5⅓ ounces butter
  • 9 fluid ounce milk
  • fluid ounce vanilla essence
  • 15⅞ ounces cake flour
  • 1 fluid ounce baking powder
  • fluid ounce salt
  • 5 large eggs (jumbo sized, at room temperature)
  • 13¼ ounces superfine sugar

For the Strawberry Yoghurt Mousse

  • 2⅚ ounces strawberry jell-o
  • 4 fluid ounce boiling water
  • 18 fluid ounce fresh cream
  • 18 fluid ounce strawberry yoghurt

For the Decoration

  • 10⅗ ounces white chocolate (best quality)
  • 3½ ounces pink chocolate (strawberry flavoured)
  • 20 edible roses (light pink, half open)

Method

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

  • Preheat the oven to 180C
  • Grease and line 2 x 30cm spring-form baking tins.
  • To make the sponge cake, combine the butter and milk and heat to melt the butter.
  • Allow to cool until lukewarm. Stir in the vanilla essence. Sift together the flour, baking powder and salt, at least 3 times. Using an electric mixer, beat the eggs and castor sugar until the ribbon stage.
  • Sift dry ingredients over the egg mixture and fold in lightly alternating with the lukewarm milk mixture.
  • Pour the mixture into the prepared baking tins and bake for 30 minutes.
  • Test with a skewer inserted into the centre of the cake. When cooked, remove from the oven and allow to cool slightly before removing the cake from the tins.
  • Place the cakes on a cooling rack to cool completely.
  • Make the strawberry mousse whilst waiting for the cake to cool down.
  • Dissolve the jelly in the boiling water. Add about 3 ice cubes to cool the mixture instantly, making it ready for use immediately.
  • Beat the fresh cream until the soft peak stage.
  • Fold in the yoghurt and jelly using a large metal spoon and place in the refrigerator.
  • Cut each sponge diagonally in half to give you 4 sponge layers to work with.
  • Place the first layer on a serving plate and cover with strawberry mousse, followed by another layer of sponge and mousse.
  • Continue alternating mousse and sponge layers until all have been used, ending with a layer of mousse on top.
  • You might have to refrigerate the cake in between layers to prevent the whole creation sliding into alternative shapes and designs.
  • Smooth the sides of the cake and refrigerate until set.
  • To make the chocolate decoration, cut the baking paper to the cake size.
  • Melt the strawberry chocolate in the microwave on high, for 30-second intervals or melt over a pot of boiling hot water.
  • Swirl the strawberry chocolate onto the baking paper in thin streams using a teaspoon.
  • Let it cool slightly.
  • Melt the white chocolate in the microwave on high, for 30-second intervals or melt over a pot of boiling hot water.
  • Now spread the baking paper strips with white chocolate. Work fast and confidently as you wrap these chocolate collars along the sides of the heart cake.
  • When the chocolate has set, remove the baking paper collars.
  • Decorate the cake with fresh, light pink roses (cut stems just short enough to push into cake) push a crystal pin in centre of every other rose.
  • Preheat the oven to 180C
  • Grease and line 2 x 30cm spring-form baking tins.
  • To make the sponge cake, combine the butter and milk and heat to melt the butter.
  • Allow to cool until lukewarm. Stir in the vanilla essence. Sift together the flour, baking powder and salt, at least 3 times. Using an electric mixer, beat the eggs and castor sugar until the ribbon stage.
  • Sift dry ingredients over the egg mixture and fold in lightly alternating with the lukewarm milk mixture.
  • Pour the mixture into the prepared baking tins and bake for 30 minutes.
  • Test with a skewer inserted into the centre of the cake. When cooked, remove from the oven and allow to cool slightly before removing the cake from the tins.
  • Place the cakes on a cooling rack to cool completely.
  • Make the strawberry mousse whilst waiting for the cake to cool down.
  • Dissolve the jelly in the boiling water. Add about 3 ice cubes to cool the mixture instantly, making it ready for use immediately.
  • Beat the fresh cream until the soft peak stage.
  • Fold in the yoghurt and jelly using a large metal spoon and place in the refrigerator.
  • Cut each sponge diagonally in half to give you 4 sponge layers to work with.
  • Place the first layer on a serving plate and cover with strawberry mousse, followed by another layer of sponge and mousse.
  • Continue alternating mousse and sponge layers until all have been used, ending with a layer of mousse on top.
  • You might have to refrigerate the cake in between layers to prevent the whole creation sliding into alternative shapes and designs.
  • Smooth the sides of the cake and refrigerate until set.
  • To make the chocolate decoration, cut the baking paper to the cake size.
  • Melt the strawberry chocolate in the microwave on high, for 30-second intervals or melt over a pot of boiling hot water.
  • Swirl the strawberry chocolate onto the baking paper in thin streams using a teaspoon.
  • Let it cool slightly.
  • Melt the white chocolate in the microwave on high, for 30-second intervals or melt over a pot of boiling hot water.
  • Now spread the baking paper strips with white chocolate. Work fast and confidently as you wrap these chocolate collars along the sides of the heart cake.
  • When the chocolate has set, remove the baking paper collars.
  • Decorate the cake with fresh, light pink roses (cut stems just short enough to push into cake) push a crystal pin in centre of every other rose.
  • Additional Information

    You can also use heart shaped cake tins - beautiful to celebrate a girl's birthday !!

    You can also use heart shaped cake tins - beautiful to celebrate a girl's birthday !!

    Tell us what you think

    What 1 Other has said

    • Is it jelly Chrystal's or jelly cubes?

      Posted by Kaziebabes on 23rd October 2013
    Show more comments