This cake is our #flyincakeday cake for daddy when he flies home later today. A light, fluffy sponge cake layered and covered in fresh strawberry cream. This decadent cake is perfect to treat that special someone.
150g Plain Flour
250g Icing Sugar
8 Egg Whites
1 teaspoon Cream of Tartar
1/2 teaspoon Salt
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Essence
Sliced strawberries to decorate
225g Butter, softened
900g Icing Sugar
200g Chopped Strawberries
Preheat oven to 170'c. Line and grease a 18cm loose base cake tin.
Sift together flour and 75g icing sugar in a bowl. Place egg whites into your kitchenaid and whisk until frothy. Add cream of tartar, salt, lemon juice and vanilla essence and continue mixing until stiff peaks form. Add remaining icing sugar 2 tablespoons at a time to the egg whites, making sure it's mixed in before adding the next. Gradually fold in the flour.
Pour mixture into your prepared cake tin and smooth the top so its level. Bake for around 40-50mins or until golden and springy to the touch. Leave to cool in the tin for around 10mins, then turn the cake out onto a wire rack and leave to cool completely.
To make the icing, beat butter in your kitchenaid until pale in colour, add in the icing sugar and strawberries, keep beating until creamy.
Cut the cake into your desired amount of layers (i just did two) Layer with icing and then cover your cake in icing too. Arrange strawberry slices around the cake. Chill for around 30mins before serving to firm up the icing.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.