After our last Chocolate Pavlova, Sunday Baking Club with Ben managed to make it into our busy schedules this time not on a Sunday, which inspired the name change to ‘Weekend Baking Club’. In celebration of strawberry season the star of the show was a very delicate Strawberry Vertical Cake. Made from the lightest sponge, gently layered with gloriously smooth Strawberry Mascarpone icing, this vertical cake should be considered cake-royalty.
Often bakers steer clear of sponges as they need a bit more care taken when folding in ingredients in order for the cake to not end up as a flat biscuit. If you work carefully, making sure not to knock the air out of your batter, your end result is sure to be a success.
This vertical cake is simply a Swiss roll sponge, rolled up with the Mascarpone filling and stood upright before covering completely with icing and finishing off with some fresh strawberries. A pretty unique cake that will brighten up any tea party!
Click here for the full, step-by-step recipe or here to see Ben’s lovely post on the cake!
Ben and I, after meeting on Instagram decided to start this club as an ode to baking, our shared love. We hope one day our club will grow with more members that get as excited as we do about flour, sugar and eggs 
Till next time!
Nikki xx
This looks delicious. I’m not good at baking a while ago we had a dinner party and I offered to make red velvet cupcakes.
They we awful and extremely rock hard.
I would love to blog about food too.
You should start a blog Matshidiso! It’s a great way to learn more about food and document your journey
Don’t give up!