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Strawberry Layer Cake Recipe
Ingredients:
10 egg yolks
Pinch of salt
100g sugar
180g flour
4g baking powder
100g vegetable oil
100g milk
10 egg whites + 140g sugar for meringue
3 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
450g strawberry
Preheat oven to 170°C and line a 40cmx55cm baking sheet with parchment paper.
Mix egg yolks, salt, and sugar (100g) until light and foamy, then set aside.
Beat the egg whites on medium speed until they become frothy. Gradually add one-third of the sugar(140g) at a time until stiff, glossy peaks form.
Add egg yolk mixture into the beaten egg whites and mix gently.
Sift flour and baking powder into the mixture and fold in using a spatula.
Now, mix 1 cup of cake batter well with milk and oil, then add it to the remaining cake batter and fold it using a spatula to combine well.
Pour the batter onto a baking sheet with parchment paper and spread it evenly to the edges.
Tap the pan gently on the counter to release any large air bubbles.
Bake in preheated oven at 170°C for 30 minutes or until the cake is set and springs back when lightly touched.
Layer the cake:
While the cake is still warm, carefully invert it and peel off the parchment paper. Then, divide the cake into four equal pieces.
Allow it to cool completely at room temperature.
Chop strawberries and whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Layer the cake, Spreading the whipped cream evenly between the Layers. You can also add strawberries or any fruit or jam if you like. Allow it to cool in the refrigerator for at least 30 minutes to set.
Once chilled, add the desired topping and trim the edges for a neat appearance.
I like to drizzle strawberry syrup. Slice and serve!
Enjoy!
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