I was absolutely fascinated by this recipe when I found it on mbakes site – I was especially lured in by the description of the texture. Would the slightly more complex method pay off? I was a little sceptical heating the egg, especially as the method mentioned “removed any cooked egg bits” but I stirred my mixture continuously to make sure that coagulation didn’t occur. I did find my candy thermometer didn’t go down to 85°F but I gave the mixture a good beating and checked it was quite cool before I mixed in the rest of the ingredients.
I eagerly awaited their exit from the oven and was surprised at the even and flat tops to the cake – an excellent start! I bought some gorgeous British strawberries from the shop and reduced some them down, then whipped some whipped cream with icing sugar and mixed in the strawberry reduction. I have only used whipping cream once before so I probably didn’t get the steps quite right here – I should’ve whipped the cream first before adding the icing sugar. I read on a website you should also chill the bowl to get the best results. Anyways my mixture turned out fine – I loved the pink colour and beautiful flavour which naturally occurs from the strawberries, no artificial colourings or flavourings here!
When I tried the first piece, it was like WOW. The texture is amazing. I took it into work and said “Look, I don’t want to blow my own trumpet here, but this is pretty much the best cake I’ve ever made”, causing the cake to go pretty darn quickly. I had loads of great feedback on it and everyone agreed with me. Even the head honcho who hadn’t heard me say anything about the cake came round to tell me he’d snuck off with a piece while I was away from my desk and thought it was amazing!
Have I sold this cake to you yet?! I’m not going to write out the recipe, but you can find it here. I am just going to post the strawberry whipped cream recipe…
- 150ml whipping cream
- 10g butter
- 15 strawberries + extra for decoration
- 350g icing sugar, sifted
- Chill your mixing bowl for 30 mins
- Slice the tops off the strawberries and slice in half.
- Place butter in a saucepan over a medium heat and add the strawberry pieces. Cover with a lid, stirring occasionally until strawberries soften, about five minutes.
- Mash the strawberries and continue to cook for a couple more minutes, the strain the mixture through a sieve. Dispose of the contents of the sieve.
- Put the strawberry juices back in the pan and reduce for five minutes, then leave to cool – must be completely cold.
- Whip the cream until soft peaks, the add the icing sugar and strawberry reduction.
- Use as filling and topping for cake and add a few whole strawberries to decorate.