Mother’s Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.
Baking a cake for your mum or your wife is always the best present you can do for Mother’s day celebration. However. if you don’t have any knowledge on how to bake one, just buy one!
This fresh strawberry cake is perfect for any holiday, but it’s also
My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional) The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.
The french genoise recipe
For the génoise sponge
250g/9oz caster sugar
8 medium free-range eggs
250g/9oz plain flour
50g/1¾oz butter, melted
Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
Gently fold in the flour and melted butter until smooth.
Bake for 30–40 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
method to build the cake
1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.
2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly.
3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.
4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.
5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.
6 Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.
Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.
Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.
Chef Bertrand Munier