Strawberry Layer Cake

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11 Ingredients

1/2teaspoons baking powder
200grams self-raising flour
1teaspoons cornflour
300milliliter thickened cream
1/4 cup icing sugar
200grams unsalted butter, softened
1teaspoons vanilla extract
3 punnet strawberries, hulled
4 free-range eggs
200grams caster sugar
125milliliter mascarpone

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Serve fresh in-season strawberries and cream in cake form with this impressive layer cake.

Method

Step 1 of 6

Preheat oven to 180°C. Grease 3x20cm-round cake tins and line with baking paper.

Step 2 of 6

Sift flour, cornflour and baking powder in a bowl. Beat butter and caster sugar in a large bowl for 8 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition.

Step 3 of 6

Using a large metal spoon, fold in the flour mixture, 1 tbs boiling water and vanilla. Divide evenly between the prepared tins and smooth the tops. Bake for 15-20 minutes until golden and top springs back lightly when pressed. Cool cakes in tins for 5 minutes before transferring to wire racks to cool completely.

Step 4 of 6

Meanwhile, finely chop 8 strawberries and place in a small saucepan with 2 tbs icing sugar and 2 tbs water. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes. Strain the strawberry syrup and set aside to cool.

Step 5 of 6

Whip cream with the remaining icing sugar until thick. Add the mascarpone and fold to combine.

Step 6 of 6

Place a cake disc on a serving plate or stand. Spread with 1/3 of the cream mixture. Slice remaining strawberries. Arrange 1/3 of the sliced strawberries over the cream. Continue layering with the remaining cake discs, cream mixture and sliced strawberries. Drizzle with the strawberry syrup and serve.