Strawberry Layer Cake
I made this strawberry layer cake two times before now. This is the third time. The first one was just a fail. It actually tasted bad. The second try was way better but I failed in the whipping cream and also took horrible photos to upload on this blog. This time, I think I made the cake considerably well! The old strawberry layer cake post will be deleted.
In the photo above, as you can see, I didn't spread whipped cream on the side walls and surface of the cake. I just don't like a whole lot of whipped cream or icing on cakes and cupcakes. But another reason I didn't cover the cake is because I'm very bad at cake decorating!
So...strawberries are about to go out of season now. :( Why does strawberry season have to be so short?
I made this cake today so that I can enjoy the strawberries before they go out. And it turned out really delicious. I put plenty of strawberry slices in it to give it a juicy, fresh texture and put in a right amount of whipped cream. The sponge cake recipe was also really good. It tasted light, airy, and perfect!
Here is a video on how to make it!
Strawberry Layer Cake (Makes one 8-inch cake)
Ingredients
FOR THE SPONGE CAKE
-4 1/2 room-temp. eggs (For the 1/2 egg beat it lightly with fork and divide between two cups)
-150g white granulated sugar
-135g all-purpose flour
-30g melted butter
FOR THE SYRUP
-75ml water
-60g white granulated sugar
FOR THE DECORATIONS
-500ml heavy cream
-50g white granulated sugar
-About 20 strawberries
Instructions
FOR THE SPONGE CAKE
1. Line a 8-inch spring-form pan with parchment paper.
2. Pour hot water into a big basin. Place a smaller bowl on top of it. Fill the smaller bowl with the four and a half eggs.
3. Beat the eggs with a whisk until pale and foamy. Preheat your oven at this point to 180 degrees Celsius.
4. Add the sugar little by little, dividing it into three additions. Beat at high-speed (with a hand-mixer) for 1 minute after each addition. After adding all the sugar, continue beating at low speed for about 2 more minutes. When you lift the mixture with your beater, a trail should be left behind, kind of like honey.
5. Sift in the flour and fold it in quickly with a spatula. If you mix too much, the delicate air bubbles inside the mixture (which you want) will disappear! Only mix until well-incorporated.
6. Put in the melted butter and stir quickly until combined well.
7. Pour the batter into your prepared pan. Put it in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool completely.
FOR THE SYRUP
1. Put the sugar and water into a small pot and heat it on the stove. When it boils all over, remove it from the heat and let it cool completely.
FOR THE DECORATION & ASSEMBLING
1. Get about 15 of your strawberries and slice them. Each strawberry should be sliced into four pieces.
2. Slice your cooled sponge cake (with a bread knife) into 3 slices. Be very careful to slice evenly.
FOR THE WHIPPED CREAM
1. Put the heavy cream and sugar into an ice-cold bowl (I put it in the freezer for a few minutes) and whip it with a hand-mixer until stiff peaks form.
ASSEMBLING
1. Place 1 slice of cake on your serving plate. Brush some syrup on the surface of that cake slice. Spread some whipped cream (with an off-set spatula) on top of the syruped surface. Put some strawberry slices on top of the whipped cream.
2. Put the second layer of cake on top and repeat number 1. (Put the cream into the refrigerator between assembling so that it doesn't melt)
3. Put the last layer of cake on top, and brush syrup on the surface of it. If you want, frost the top and sides of the cake. Smooth it all out with the off-set spatula.
4. Now for the last step, get some of the remaining strawberries and decorate. Get creative and decorate your own way! You can also decorate by piping decorations with the whipped cream.
Just letting you know: Before I placed the bottom layer of the cake onto my serving plate, I lined the edges (of the plate) with strips of parchment paper. After I was done the messy work of frosting, I removed the parchment paper.
Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice