The one thing you should be bingewatching the next couple of days is LOVE. Yeah, it’s a show is called Love – and it’s freaking fantastic! I’ve been watching the whole season over the past 2 days. It’s honest, a little naughty and most of all it feels very real. There aren’t many shows around where you kind of feel the stuff happening could actually be happening in real life you know. The director and the writers hit the nail right on the head with this one.
So anyway, I was inspired to bake this whipped cream and strawberry cake after watching the show. What is more romantic than a combination of strawberries, whipped cream and chocolate right? Also, we had some family visiting so I wanted to make something special.
I think the flavors are quite simplistic but they work so well together – you just can’t beat this combo. Succulent strawberries, light and fluffy whipped cream and dark, robust chocolate all brought together with a light, fatless sponge. This will do absolutely great at a birthday party, especially if you want to forego all the heavy cake, buttercream and sugar paste that has been so popular the last couple of years. Can’t go wrong with fresh fruit! You could, of course, screen “Love” and serve this at the viewing party – up to you 😉
Strawberry Whipped Cream Cake Recipe
Tools: 20cm springform cake tin, icing knife, mixer with whisk attachment, marble slab (optional), cheese slicer, baking parchment, pastry bag fitted with 1M/star nozzle
|25||grams||whipping cream stabilizer (optional)|
- Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
- Prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the vanilla extract. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t overstir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean (start checking at 20 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom.
- In the meanwhile, prepare your strawberries, whipped cream and chocolate shavings. Slice the strawberries up however you like them, set aside. For the whipped cream, add the sugar to the cream, start whisking at medium speed. While whisking, slowly add the stabilizer (if using). Whisk until you have a firm cream. Set aside in the refridgerator. To make the shavings, melt the chocolate au bain marie. Pour out onto a marble slab or another sturdy, cold material (you could use your working surface). Leave to set, then use a cheese slicer to create the chocolate shavings (the chocolate shouldn’t be too firm or you’ll get flakes, which is ok too but not what we’re aiming for here).
- When the cake has cooled completely, remove the baking parchment and place on a nice plate/cake stand. Cut in half horizontally. Cover one half with whipped cream, add strawberries, making sure you have enough left for the top when you’re done. Cover the strawberries with another layer of cream, then place the top of the cake on. Cover the cake in whipped cream, then fill your pastry bag with star nozzle and pipe rosettes all around the edge of the cake. Place a strawberry and/or chocolate on each of the rosettes. Place the rest of the strawberries in between the rosettes and sprinkle with some of the smaller shavings. Stick the rest of the shavings to the rest of the cake (I prefer leaving some space on the top). Enjoy!