There was an emergency in the house yesterday; we had four punnets of strawberries and they all needed to be eaten that day. Obviously, I had no choice but to make a cake. There was just no other possible way that we could have eaten the strawberries…
I love cakes that sound a little bit unusual but cakes with strawberries in tend to be the most basic ones you can make (not that they don’t still taste nice), however I found a recipe for strawberry, passion fruit and white chocolate cake. This sounded just a teeny bit adventurous so it was The Chosen One.
When I was making this I had this feeling it was going to turn out ugly, maybe a feeling similar to the one my mum had when she was in labour with me. I didn’t want to attempt a chocolate collar because I’ve seen people making them on GBBO and it never seems to turn out well, so I drizzled chocolate across the top instead and I think this actually looks more appealing because it stands out against the red of the strawberries. The whole cake didn’t look too bad either (I spent at least 20 minutes shuffling strawberries around on the top trying to find the right position, which I never did.) I made it yesterday and there’s only one slice left, mainly due to me being greedy. I went on a two hour bike ride today because I felt so guilty but it has fruit in it so it’s healthy, right?
This cake tastes like summer and the passion fruit syrup is SO good and zingy. Overall it’s fresh and light with a subtle sweetness and a cloud like coating of whipped cream. I want to take it on a picnic. Someone bring me some wellies and a basket.
- 4 large eggs
- 125g caster sugar
- 40g unsalted butter ( as well as butter for greasing the tins)
Passion fruit syrup:
- 3 passion fruits
- 50g caster sugar
- 1 punnet strawberries
- 100g white chocolate
- Preheat the oven to 180c, fan 160c, gas 4. For the sponges, start whisking the eggs with the sugar in a bowl over a pan of barely simmering water. Whisk for five minutes, or until the mixture has turned thick and glossy. You should be able to see a trail left in the mix when you pull the whisk away.
- Take it off the pan and gently fold the flour into the mix, half at a time. Really make sure you go right to the bottom of the bowl to fully mix it. Melt the butter and then pour it into the bowl, stirring gently until there are no streaks left.
- Divide the mixture between two greased sandwich cake tins, then bake for 15 minutes. They should be a pale golden colour, and if you insert a skewer it should come out clean. Leave them to cool, removing them from their tins.
- For the decoration/filling whip the cream with the icing sugar. Make sure you don’t over whisk as the cream will become grainy, so stop once it is thick enough to stand in peaks.
- For the passion fruit syrup heat the sugar with 75ml of water in a saucepan. Stir until the sugar dissolves and then keep stirring as it simmer for around 5 minutes. It will thicken after this. Cut the passion fruits in half and scoop out the pulp and seeds. Place these in a sieve over the pan and pass it through so that the juice leaves but the seeds remain. Put these seeds in a bowl if you are using them to decorate. Stir the passion fruit juice into the syrup mixture and then using a small pastry brush, coat the tops of the two cakes. If for some reason the syrup didn’t work for you, coat the cakes with your tears. Tears don’t quite have the same flavour, but the salty quality will emphasise any flavour already there.
- Place a third of the whipped cream onto the bottom layer of your cake and using a palette knife, spread this across. Wash and cut half of the strawberries, in halves of quarters depending on size, and then lay these in the cream. They should be flat enough so that when you put the next layer of cake on it sits at a level angle.
- Once you have put the next layer of cake on, cover it with another third of whipped cream and spread over the top. Then, using the remaining cream, spread this around the sides of the cake with a palette knife. Cut the remaining strawberries in half and place them however you want on top of the cake. If you have kept the passion fruit seeds scatter these across the top. Any remaining syrup can also be drizzled across the berries.
- Break up the chocolate and melt it in a microwave or bain marie. Using a teaspoon, drizzle it across the top of the cake in lines or circles.
The cake should be stores in the fridge if it wont be eaten immediately to keep the cream and strawberries fresh. But it will be eaten immediately because it’s cake.
Happy baking!!! I did a ‘x’ but it felt wrong. Maybe next time.
Adapted from the Sainsburys Magazine