Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C) and prepare an 8” round cake pan by lining it with parchment paper.
- In a heatproof bowl, melt the unsalted butter and whole milk together until fully combined.
- Sift the cake flour into this mixture and stir vigorously until the batter is smooth and lump-free.
- Whip the large egg whites in a clean bowl until frothy, then gradually add caster sugar until medium peaks form.
- Carefully fold a quarter of the whipped egg whites into the yolk mixture, then fold this back into the remaining egg whites.
- Pour the batter into the prepared cake pan and bake for about 1 hour and 30 minutes.
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack.
- Combine sliced strawberries and a bit of sugar in a bowl, letting them macerate for 1-2 hours.
- Prepare the frosting by whipping the cream with confectioners' sugar until soft peaks form.
- Once the cake has cooled, slice it into layers and brush the tops with strawberry syrup.
- Assemble the layers with macerated strawberries and whipped cream, then coat the outside with additional whipped cream.
- Refrigerate the cake to ensure it holds shape before serving.
- Cut slices and serve, sharing this delightful dessert with others.
Nutrition
Notes
Using a kitchen scale ensures precise measurements, crucial for achieving the perfect texture. Monitor oven temperatures for consistent baking results.