Servings : 7-8" round cake
Light as air and fluffy as cotton, each bite of this heavenly cake is in perfect balance. And since this is actually a sponge cake, one can have it without too much guilt over the calories…lol.
- 3 eggs
- 1/2 cup caster/grinded sugar
- 3/4 cup cake flour (90gm)
- 1 tbsp. butter (15gm)
- 1 tbsp. milk
- 1 tsp. vanilla essence
Ingredients for Syrup
- 3 tbsp. hot water
- 2 tbsp. sugar
- 2 drops of vanilla essence
If you don’t have cake flour, you can make it by removing 1 and a half tbsp. of flour from the measured amount mentioned above and replacing it with 1 and a half tbsp. of corn flour/cornstarch and a pinch of salt. Sift the two together a couple of times to make sure all is well combined.
First prepare the syrup. Mix the sugar in hot water and then add the vanilla. Set this aside for later.
For the strawberries, select a few that you will place on top of the cake. Slice the rest into thin slices and put them into a bowl. Sprinkle 1-2 tbsp. of sugar over the sliced strawberries and refrigerate. This is called ‘maceration’. It helps make the strawberries nice, soft and juicy for the cake filling.
Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn’t stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.
Preheat your oven at 170 C.
Put the butter and milk into a small bowl and set aside.
Sift the flour
Put the eggs in a big glass bowl, then add the sugar. Beat the eggs for 30 seconds. Then dip the bowl in a pan of hot water and keep beating on high speed for 2 minutes. Make sure that the egg mixture doesn’t get too warm, if you stick your finger in it, it shouldn’t be too warm. Remove from the hot water and now put the small bowl of butter and milk into the hot water and leave it there for the butter to melt slowly.
The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the ‘soft peak’ stage.
Once you have reached this consistency, remove the beaters and use a balloon whisk. Whisk the egg mixture for a few seconds.
Now sift all the flour into the egg mixture. Using a spatula, GENTLY fold the flour in using 30 strokes or less. If you over mix or fold too vigorously, you will lose all the air that has built up in the eggs, so be gentle.
Once the flour is mixed, take the bowl of butter and milk that you had kept in the hot water. It should have melted by now. Add it into the batter. Also add your vanilla essence. Now fold again no more than 50 times or less until the batter is well combined and shiny.
Pour into the prepared pan. Pick and drop the pan twice to remove any excess air bubbles. Then bake immediately. It should take about 23-25 minutes.
Check using a toothpick or skewer, it should come out clean to indicate the cake is ready. Again pick and drop the pan twice to prevent it from shrinking as it cools.
Now turn the pan over on a cake rack but do not remove the pan. Let the pan cool down until it is easy to handle with your hands without getting burnt.
Remove the pan, remove the greaseproof paper. Cut the cake in half, drizzle or brush the sugar syrup all over the cut halves, then add cream followed by the sliced macerated strawberries. Cover the strawberries with more cream, put the second half of the cake and cream that as well. Decorate with strawberries. Chill until the cream sets and enjoy your yummy cake! 🙂
When you say eggs,do you mean
When you say eggs,do you mean the whole egg or just the egg white?
Can I use home made butter cream frosting for this cake???
coz my fresh cream frosting which I make at home always melts and spoils the look of the cake.
W/Salaam, yes you can
W/Salaam, yes you can although this cake works best with light whipped cream.
a.a fauzia…when u are
a.a fauzia…when u are talking about 3/4 cup,,which cup are you refering to?
W.Salaam, standard measuring
W.Salaam, standard measuring cup. 1 cup is 120gm. So 3/4 cup would be 90gm.
Salam , what would be the
Salam , what would be the measurement of all ingredients for 8 and 1/2 inch cake pan?
Salam.Please tell me the
Salam.Please tell me the double recipe measurement of ingredients for this recipe.pls fast i have to make for my husbands bday and i have 8 and 1/2 inch pan.Thank you
W/Salaam, the pan is slightly
W/Salaam, the pan is slightly big so just do one and a half times of every ingredient in the list. Double ingredients will be too much batter for the pan.
Salam ,Thanks for the recipe
Salam ,Thanks for the recipe.It was an big hit.My Husband and my in laws loved it.May allah bless u and ur family.Ameen
Hi Fauzia. Congratulations on
Hi Fauzia. Congratulations on your success. I made this cake but the taste was very eggy. how come there is such little butter in the recipe? Also what does the hot water step do? can it be ommitted? xx
Hi and thanks. If it tasted
Hi and thanks. If it tasted eggy it could mean the batter was not whipped enough or the eggs were not at room temperature or they were not very fresh. With sponge recipes, butter is a very small ingredient, not much is added and the results turn out light fluffy and spongy. And you should not omit any step for sponge cakes as these steps are all very very important for best results.
Assalaamu alaikum fauzia…
Assalaamu alaikum fauzia… my cake dint raise… I used an 8 inch try but got thin layers. .. can we use baking pwd..?
W/Salaam, have never used
W/Salaam, have never used baking powder for this cake. I find that if the recipe is followed very very carefully with proper beating of the eggs and without too much mixing after the flour goes in, the cake rises beautifully and is one of my absolute favourite and best cakes.
If I want to make this cake 2
If I want to make this cake 2-3 hours in advance and refrigerate it after making, how long before consuming should I take it out of the fridge?
You can make this up to a day
You can make this up to a day ahead, fully frost and refrigerate it, just try and keep it covered. Remove it about 15-20 minutes before serving.
I want to make this cake for 15 person chat should i do? Doubled the giving quantity?
Hi, yes or make two cakes and
Hi, yes or make two cakes and then layer them and cut thin slices when serving.
salam sis, can you please
salam sis, can you please post a recipe on how to make home made whipped cream…because it’s not available here
W/Salaam, sorry but I do not
W/Salaam, sorry but I do not have a whipping cream made from scratch recipe. I buy the cream in liquid form and then whip it to use.
is cornflour same as Ugali
is cornflour same as Ugali flour….
nd when u say pick nd drop wat does it mean exactly?
No, cornflour is also known
No, cornflour is also known as cornstarch not ugali flour. Pick and drop the pan on the counter just to get rid of air bubbles from the batter.
so we can’t use the flour we
so we can’t use the flour we use to cook ugali wid??
wat do i substitute wid cornstarch becoz it’s not available 🙁 here at my place
No ugali flour is NOT the
No ugali flour is NOT the same as cornstarch/cornflour. Am not sure where you are from but since you mention ugali am assuming someplace in E/Africa? If so then I know for sure that cornflour is easily available in all major supermarkets. Have you checked for it?
assalamu alaikum fauzia
assalamu alaikum fauzia
can i use all purpose flour instead of flour
Assalamoalaikum Sister. I
Assalamoalaikum Sister. I tried this cake today , step by step. Unfortunately it became very flat. Could you please tell me where I went wrong. Thank you.
W/Salaam, either you did not
W/Salaam, either you did not whip the eggs well enough or you overmixed after adding the flour.