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Vanilla-berry layer cake
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indulgent strawberry shortcake cake with layers of vanilla cake, cream, custard, and strawberry jam.
Ingredients:
  • 375ml (1 1/2 cups) thickened cream
  • 60ml (1/4 cup) thick vanilla custard
  • 284g jar strawberry jam
  • 2 egg whites
  • 100g (1/2 cup) caster sugar
  • 250g butter, at room temperature
  • 250g caster sugar
  • 1 1/2 tsp vanilla bean paste
  • 4 eggs
  • 375g (2 1/2 cups) self-raising flour
  • 125ml (1/2 cup) milk
Instructions:
  • Preheat the oven to 180C/160C fan forced and line two 20cm cake pans with parchment paper.
  • Beat butter, sugar, and vanilla with electric beaters until pale and creamy. Add eggs one at a time, beating well after each addition. Using a large metal spoon, alternately fold in flour and milk until combined. Divide mixture among pans, smooth surface, and bake for 30 minutes until golden and a skewer comes out clean. Cool slightly, then transfer to wire rack to cool completely.
  • Using electric beaters, whip the cream in a bowl until stiff peaks form. Gently fold in the custard until fully combined.
  • Using a serrated knife, carefully cut the cakes in half horizontally. Place one cake base, cut-side up, on a serving plate. Spread one-third of the jam and cream mixture over the cake. Repeat with the remaining cake layers, jam, and cream mixture, finishing with the cream layer on top.
  • Beat the egg whites in a clean, dry bowl with electric beaters until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the mixture is thick and glossy.
  • Cover the rest of the cake layer with meringue, spreading it to the edges. Use a palette knife to make decorative furrows in the meringue. Caramelize the top using a blowtorch. Allow it to cool for 5 minutes, then gently place it on top of the cake. Serve right away.

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