A box of strawberry cake

A box of strawberry cake

Ingredients

Cake Base

5 eggs

60g vegetable oil

60g milk

75g cake flour

60g sugar

1 tbsp lemon juice

1 tbsp vanilla extract

Strawberry Sauce

125g fresh strawberries

40g granulated sugar

5g lemon juice

Whipped Cream

120g heavy cream

15g sugar

Topping

16 fresh strawberries

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Steps:

1. In a clean bowl, separate the eggs. Keep the egg white cool in the fridge.
2. In another bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks, mix well and set aside.
3. Line the baking tray with parchment paper and baking mat. Preheat the oven to 302℉(150℃).
4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
5. Pour all the batter into the baking tray, smooth it out and give it a tap or two. Send into the oven and let bake for 32 minutes or until golden brown.
6. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat. Slice and shape out two pieces of cake base according to the size of the container you use.
7. Strawberry sauce: Wash and chop the fresh strawberries into cubes. Mix well with sugar and lemon juice and let set in the fridge for 30 minutes. Pour the strawberries into a pot, mix and stir over medium-low heat until softened and thickened. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool. Whipped cream: In another bowl, put together heavy cream and sugar, and use a hand mixer to beat until it forms stiff peaks. Keep the whipped cream cool in the fridge.
8. Assemble the cake. Put in a layer of cake base, a circle of whipped cream on the sides, a scoop of strawberry sauce in the middle, smooth it out and spread on more whipped cream, cover with another slice of cake base. Pipe out whipped cream flower on the sides and a scoop of strawberry sauce in the middle. Smooth it out and top with fresh strawberries. Let the cake cool in the fridge for 30 minutes. Slice and serve.