AuthordanieldiverStrawberry short is like an English summer in cake form. I had a version of this in a Japanese patisserie in London and knew right away I had to make one as soon as I got home and that's exactly what I did. Even though this cake has a substantial amount of cream it tastes fresh and light. The subtle rosewater enhances the strawberries and makes the crimson berry sing. If you haven't rosewater you could substitute with balsamic vinegar or vanilla extract. The simple sponge is incredibly light and incredibly easy to make as it only relies on 3 ingredients egg, sugar and flour.
Heat oven to 180°C /160°C fan. Line the base of a 9" springform tin with baking parchment.
Add the eggs and caster sugar into a bowl and beat with an electric handheld mixer or stand mixer for 8 - 10 minutes until the mixture is pale and you can see thick ribbons around the beaters. To check if whisked enough remove your beater and make a figure 8 if this remains visible for a moment you have whisked enough.
Sift the flour in and using a spatula gently fold the flour into the mixture until the flour is incorporated. Pour the mixture into the springform tin and bake for 35 - 40 in the preheated oven.
Allow to cool for 5 minutes in the tin before turning the tin upside down on a wire rack and allowing to cool completely.
Meanwhile, Slice the strawberries and add to a bowl, sprinkle with caster sugar and drizzle over the rosewater. Give a quick stir together then set aside until cake has cooled. Whisk the cream until thick and luscious.
When the cake has cooled completely. Run a knife around the edge of the tin to release it before unclipping the tin. Using a serrated knife, slice through the equator of the sponge to make two sponges.
Place one of the sponges on a plate or cake stand. Layer with half the strawberries, whipped cream and top with the remaining strawberries. Sandwich together with the other sponge layer and dust with icing sugar.
Ingredients
Directions
Heat oven to 180°C /160°C fan. Line the base of a 9" springform tin with baking parchment.
Add the eggs and caster sugar into a bowl and beat with an electric handheld mixer or stand mixer for 8 - 10 minutes until the mixture is pale and you can see thick ribbons around the beaters. To check if whisked enough remove your beater and make a figure 8 if this remains visible for a moment you have whisked enough.
Sift the flour in and using a spatula gently fold the flour into the mixture until the flour is incorporated. Pour the mixture into the springform tin and bake for 35 - 40 in the preheated oven.
Allow to cool for 5 minutes in the tin before turning the tin upside down on a wire rack and allowing to cool completely.
Meanwhile, Slice the strawberries and add to a bowl, sprinkle with caster sugar and drizzle over the rosewater. Give a quick stir together then set aside until cake has cooled. Whisk the cream until thick and luscious.
When the cake has cooled completely. Run a knife around the edge of the tin to release it before unclipping the tin. Using a serrated knife, slice through the equator of the sponge to make two sponges.
Place one of the sponges on a plate or cake stand. Layer with half the strawberries, whipped cream and top with the remaining strawberries. Sandwich together with the other sponge layer and dust with icing sugar.