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Strawberry cake
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Prep Time:
160 minutes
Cook Time:
30 minutes
Total Time:
190 minutes
Ingredients:
  • 375g self-raising flour
  • 12.00 gm baking powder
  • 8 eggs (59g each), at room temperature, 2 separated
  • 375g unsalted butter, chopped, softened
  • 375g caster sugar, plus 1/3 cup extra
  • Zest and juice of 2 mandarins
  • 4 x 250g punnets strawberries, hulled, sliced widthways
  • 60ml cointreau
  • 240g icing sugar
  • 300g mascarpone
  • Sugar flowers or edible flowers, to decorate
Instructions:
  • Preheat the oven to 170°C. Grease and line two 24cm cake tins. In an electric mixer bowl, sift flour, baking powder, and 1/2 teaspoon salt. Add 6 eggs, butter, sugar, mandarin rind, and juice. Mix on low speed until moistened. Scrape down the sides, then beat for 1 minute until smooth. Divide batter between tins, smooth tops, and bake for 30 minutes until a skewer comes out clean. Let cakes cool in tins for 8 minutes, then transfer to a wire rack to cool completely.
  • In a bowl, mix strawberries, liqueur, and 1/4 cup icing sugar. Let it sit for 20 minutes. Use an electric mixer to whip mascarpone, 2 tablespoons sugar, and 2 egg yolks until thick. In a separate bowl, whip 2 egg whites until soft peaks form. Slowly add 2 tablespoons sugar and continue whipping until stiff peaks form. Gently fold the egg whites into the mascarpone mixture.
  • Separate the strawberries from their juices and set the juices aside. Arrange the strawberries on one cake layer and spread the mascarpone mixture over them, leaving a 3cm border. Place the second cake layer on top. Combine the reserved strawberry juices with the remaining icing sugar to make a thick icing. Spread the icing over the top of the cake, letting it drizzle down the sides. Let the icing set, then garnish with sugar or fresh flowers before serving.

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