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STRAWBERRY VERTICAL CAKE

Ingredients

  • Sponge:
  • 90ml cake flour
  • 6ml baking powder
  • 6 eggs
  • 90ml castor sugar
  • 30ml hot water
  • Icing:
  • 15ml castor sugar
  • 30ml lemon juice
  • 600g fresh strawberries
  • 500ml whipping cream
  • 500ml Mascarpone

Instructions

  • 1. Sponges: Preheat the oven to 180°C. Line two 30 by 20cm baking tins with baking paper.
  • 2. Sift the flour and baking powder into a bowl. In a separate bowl, whisk the eggs and sugar until light and fluffy. It takes about 2-3 minutes with an electric whisker on the fastest speed. Sift the flour into the eggs. Using a metal spoon or whisk, gently fold the flour into the eggs.
  • 3. Pour into your prepared baking tin and leave to bake for 12-15 minutes until firm and golden.
  • 4. Prepare another two sheets of baking paper, a little larger than your sponges. Sprinkle some castor sugar over it.
  • 5. Remove your sponges from the oven. Turn out onto your sugar paper face down. Carefully remove the baking paper from the bottom of the sponge. Sprinkle some more sugar over the top of the sponge.
  • 6. Roll the first sponge up from width to width. Then roll the second sponge around the first.
  • 7. Place the rolled sponges in a damp tea towel, hang up, secured under something heavy and leave to cool.
  • 8. Icing: Lop off the tops of the strawberries. In a food processor, place your strawberries, together with 1 tablespoon of castor sugar and 3 tablespoons of lemon juice and blitz until smooth. Using a sift, separate the juice from the pulp. Strain the strawberries using a spoon or knife to speed up the process. Save the pulp for the filling and the juice for the topping.
  • 9. Whip the cream until soft peaks form. Cream the Mascarpone cheese together with four tablespoons of castor sugar. Add the strawberry pulp and mix. Gently fold the cream into the Mascarpone mix. Set aside.
  • 10. To assemble: Unroll your sponges from the baking paper. Place them next to each other width to width so that you have a long rectangle. You may need to trim the edges so that they line up perfectly. Generously spread some of your Mascarpone filling over the sponges.
  • 11. Roll the sponges into a spiral. Place on your serving dish spiral side down so that you have a circular cake. Spread a thin layer of the Mascarpone around the outside of the cake and place in the fridge to set for about 15-20 minutes.
  • 12. Once it has set slightly, cover the top and sides with the remainder of the filling using a small palette knife. Pour about a tablespoon of the strawberry juice over the top of the cake and let drip over the sides.
  • 13. Finish off by topping the cake with fresh strawberries. Serve on a cake stand with tea.

Instructions

  • 1. Sponges: Preheat the oven to 180°C. Line two 30 by 20cm baking tins with baking paper.
  • 2. Sift the flour and baking powder into a bowl. In a separate bowl, whisk the eggs and sugar until light and fluffy. It takes about 2-3 minutes with an electric whisker on the fastest speed. Sift the flour into the eggs. Using a metal spoon or whisk, gently fold the flour into the eggs.
  • 3. Pour into your prepared baking tin and leave to bake for 12-15 minutes until firm and golden.
  • 4. Prepare another two sheets of baking paper, a little larger than your sponges. Sprinkle some castor sugar over it.
  • 5. Remove your sponges from the oven. Turn out onto your sugar paper face down. Carefully remove the baking paper from the bottom of the sponge. Sprinkle some more sugar over the top of the sponge.
  • 6. Roll the first sponge up from width to width. Then roll the second sponge around the first.
  • 7. Place the rolled sponges in a damp tea towel, hang up, secured under something heavy and leave to cool.
  • 8. Icing: Lop off the tops of the strawberries. In a food processor, place your strawberries, together with 1 tablespoon of castor sugar and 3 tablespoons of lemon juice and blitz until smooth. Using a sift, separate the juice from the pulp. Strain the strawberries using a spoon or knife to speed up the process. Save the pulp for the filling and the juice for the topping.
  • 9. Whip the cream until soft peaks form. Cream the Mascarpone cheese together with four tablespoons of castor sugar. Add the strawberry pulp and mix. Gently fold the cream into the Mascarpone mix. Set aside.
  • 10. To assemble: Unroll your sponges from the baking paper. Place them next to each other width to width so that you have a long rectangle. You may need to trim the edges so that they line up perfectly. Generously spread some of your Mascarpone filling over the sponges.
  • 11. Roll the sponges into a spiral. Place on your serving dish spiral side down so that you have a circular cake. Spread a thin layer of the Mascarpone around the outside of the cake and place in the fridge to set for about 15-20 minutes.
  • 12. Once it has set slightly, cover the top and sides with the remainder of the filling using a small palette knife. Pour about a tablespoon of the strawberry juice over the top of the cake and let drip over the sides.
  • 13. Finish off by topping the cake with fresh strawberries. Serve on a cake stand with tea.

Trackbacks/Pingbacks

  1. Weekend Baking Club | Strawberry Vertical Cake | Gathered - August 23, 2015

    […] Click here for the full, step-by-step recipe or here to see Ben’s lovely post on the cake! […]

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