This cake layered with fresh whipped cream with a touch of rose water and lots of strawberry is a dream…each bite is loaded with soft and cottony cake with a fruity layer of cream.
Since I came with the idea of this cake, I already made this cake 4 times, yes four times and trust me, every time I get compliments of it looks and taste…this will be my potluck favorite dessert to take.
– Why you should make this cake?
Because is super, I repeat super easy and tastes so good.
– Can I make this cake in advance?
Yes, you can make the cake and store in the refrigerator for a couple of days and make the fresh whipped cream with strawberry one day or on the day you are serving.
– What is the secret?
Cake is baked in a tray as for cake roll…it takes less time to bake and literally no mess as there is no need to slice the cake horizontally, which never comes straight…you just need to measure the length of the cake once out of the pan and divide by 3 for the layers.
– Can I use other fruits?
Absolutely, you can use blueberry, kiwi, or a mix of fruits.
– Should we look at the recipe?
- 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
- 60 g vegetable oil (I used sunflower)
- 40 g milk
- 1 teaspoon vanilla extract
- 80 g cake flour
- 1 pinch salt
- 8 g white vinegar
- 80 g sugar
Strawberry Whipped cream
- 300 g heavy whipping cream
- 35 g sugar
- 1 ½ teaspoons rose water (optional)
- 700 g (1 ½ – 2 lb) strawberries or fruit of your preference, feel free to add more.
Preheat oven at 275oF. Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt., and set aside.
In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 18-20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of silicone mat.
Peel the parchment paper from the cake. Cut the cake into 3 equally portions and set aside.
Strawberry Whipped Cream
Cut approximately 500 g (1 lb) of strawberry into small pieces and set aside.
Make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the sugar and rose water, if using and whip on medium-high speed until lots of air are incorporated into the cream.
Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.
Once the cream is whipped, add the strawberry into the cream and mix gently.
Alternate layers of cake and cream and finish by covering the whole cake with the cream.
Use the remaining strawberry do decorate the cake.
Refrigerate the cake for a couple of hours and serve cold.
– Care for more cake recipe? Check these out…