Add the vanilla and half the strawberry puree, and whisk until smooth. The mixture will look like it’s split, but keep beating and it will come together. Remove from the heat and whisk vigorously or on a on high speed in a stand mixer until the whites turn thick and glossy.Īdd all the butter and continue to whisk. Whisk the mixture as it heats, until it is hot to the touch and the sugar has dissolved. Set aside.įor the buttercream, put the egg whites and sugar in a heatproof bowl set over a pan of simmering water, making sure the base doesn’t touch the water. Leave to cool, pick out the mint and blitz the strawberries to a puree in a blender. Put the strawberries in a baking dish, toss with the sugar and mint, then roast for 15-20 minutes, stirring halfway, until the strawberries are soft and syrupy. Turn up the oven to 200C (180C fan)/390F/gas 6. Prick the cooled cakes with a skewer and drizzle the syrup over. Simmer for a couple of minutes, then take off the heat. Leave to cool completely.įor the syrup, heat the lemon juice, sugar, mint leaves and two tablespoons of water in a small saucepan. In a jug, combinethe milk and eggs, then, with the motor still running, slowly add to the dry mix and beat until smooth.ĭivide the batter between the tins and bake for 27-30 minutes, until golden brown and a skewer inserted into the centre comes out clean. Put the flour, sugar, butter, salt, baking powder and lemon zest in a stand mixer or large bowl and beat for two to three minutes, until the mixture is very fine and sandy.
STRAWBERRY CAKE RECIPE PLUS
130g unsalted butter, softened, plus extra for greasingġ large lemon, zested, and the juice of halfģ00g strawberries, large ones halved, smaller ones kept whole, plus extra, sliced, for filling and decorating
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