Strawberries & Cream Cake
A light, layered dessert featuring soft sponge cake topped with whipped cream, a silky rose vanilla custard topped, and fresh strawberries.
Ingredients
Cake
50 g butter, softened
1/2 cup sugar
vanilla
1 egg
1/3 cup water
1 cup flour
1/2 tbsp baking powder
Custard
1 1/2 cups milk
1 1/2 tbsp cornstarch
2 tbsp sugar
2 egg yolks
vanilla
1 1/2 tbsp rose water
10 g butter
2/3 cup whipping cream, whipped
400 g strawberries
Method
Cake
Preheat oven to 180°C/350°F. Grease a 9” round pan with butter.
Using a stand mixer or by hand, cream the butter and sugar.
Add the egg and vanilla.
Add the water, flour, and baking powder.
Pour the batter into the pan. Bake for 20 minutes.
Custard
In a bowl, combine the sugar, cornstarch, vanilla and yolks.
In a saucepan, heat the milk.
Add some of the hot milk to the egg mixture and whisk.
Return the mixture back to the pan and boil until thickened.
Add the butter and rose water.
Strain the custard. Cover and refrigerate.
Assembly
Place the cake on the serving plate.
Spread the whipped cream, creating a higher border to hold the custard.
Pour the custard in the middle.
Place the strawberries on top.
