Ingredients
4 eggs
150g sugar
120g cake flour ~ sieve twice
40g butter ~ melted
30g milk
Cream
500ml heavy whipped cream
40g sugar
Decoration
Direction/Instruction
- Preheat the oven to 160 deg C. Line the bottom of 8" round pan with parchment paper.
- Whip the eggs & sugar on high speed until they are almost white in color, more than triple in volume & hold a ribbon when the beaters are lifted ~ about 5 mins.
- On medium speed, add the flour incorporated. Spoon about a cup of the batter into a bowl & stir in the melted butter & milk mixture. Add this all back to the full batter & stir until blended. Pour the batter into the prepared pan & bake for about 40 mins, until the center of the cake springs back when gently pressed. Cool the cake completely in the pan.
- For the cream, prepare ice bath by placing ice cubes & water in a large bowl. Place a clean dry mixing bowl over & add the heavy whipped cream & sugar to keep cool. Once cooled, transfer the mixing bowl to the stand mixer & whisk at high speed. The cream will become thicker & smooth.
- Slide the cake in half horizontally. Spread the cream over the cake evenly & place the strawberries on the top of the whipped cream, transfer the whipped cream to the top of the strawberries layer. Spread just enough cream to cover the strawberries; then place the half cake to sandwich the cake. Lightly cover the whole cake with a layer of the cream. Then decorate the top with strawberries. Dust with icing sugar & chill until ready to serve.
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