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Strawberry Whipped Cream Cake
This cake takes me right back to my childhood — my grandma is still making it to this day. I remember the flavors in my mouth — the combination of the torte with the whipped cream and the strawberries is wonderful. This cake is nostalgic, we all grew up on it. I don’t know a single family that doesn’t make it.
It’s made of a couple layers. This cake is so delicious and super soft. The whipped cream is
vanilla-flavored, which kids love, and there is also a strawberry layer.
An incredible childhood cake — it’s not hard to make — it only looks like it. But when you finally start making it, you’ll understand how simple it really is.
Grandma’s cakes are the best.
24 cm round pan
Ingredients:
6 eggs, separated
170 g sugar (1 cup less 1/2 tablespoon)
140 g self-raising flour (1 cup)
1 teaspoon vanilla extract
3 tablespoons oil
1 half a kilo sliced strawberries
100 g sugar (1/2 cup)
Vanilla cream:
80 g instant vanilla (4 tablespoons)
250 ml heavy cream / Ritz for dairy-free
240 ml milk (1 cup) / soy milk for dairy-free
Preparation:
1.) Cut the green part of the strawberries, cut into pieces, transfer to a bowl, sprinkle the sugar and keep in the fridge for a couple hours. I left another option for you below.
2.) Using the whisk attachment, whip the egg whites and sugar until stiff peaks form. Whisk the egg yolks, oil and vanilla extract until a smooth mixture and fold it into the egg whites mixture. Patiently fold the flour into the mixture until they combine.
3.) Preheat the oven to 180C°/356°F and grease the pan.
4.) Transfer to the pan, flatten evenly and bake for about 30 minutes. The cake turns golden,
I recommend checking with a toothpick at the center of the cake that it’s done.
5.) Drain the liquids from the strawberries and sprinkle over the cake evenly when it comes out of the oven. Cool down.
6.) In the mixer bowl, whip the heavy cream, milk and instant vanilla until stiff peaks form. Spread over the cake and decorate with the strawberry slices.
7.) For those of you who want to skip number 1 — boil 1/4 cup of sugar with 1/3 cup of water for a
couple minutes and sprinkle over the cake when it comes out of the oven.
Strawberry whipped cream cake:
The cake ingredients are the same, only the cream is different.
250 ml heavy cream (cup)
60 ml milk (quarter cup)
1 heaped tablespoon of sugar (optional)
1 heaped tablespoon of instant vanilla
Proceeding from number 5:
After the cake has cooled down, cut it in half and sprinkle the strawberry liquids over both parts. Whip heavy cream, instant vanilla, milk and sugar until stiff peaks form. Spread on one part of the cake and place the other one right on top. Make the cream again, spread on the other half and decorate with the strawberries.
