Strawberry Fluffy Cake (Print-Friendly Version)
# What You'll Need:
→ Cake Base
01 -
70 g caster sugar
02 -
4 large egg whites
03 -
4 large egg yolks
04 -
75 g cake flour
05 -
50 g unsalted butter
06 -
80 g whole milk
→ Macerated Strawberries
07 -
1.5 teaspoons granulated sugar
08 -
340–450 g fresh strawberries, divided as needed
→ Whipped Cream Frosting
09 -
2 tablespoons cold water (optional)
10 -
0.75 teaspoon powdered gelatin (totally up to you)
11 -
2 tablespoons confectioners' sugar
12 -
280 g heavy whipping cream
→ Cake Syrup
13 -
3 tablespoons hot water
14 -
2 tablespoons sugar
# Step-by-Step Directions:
01 -
Cut slices with a serrated knife when ready. If the frosting is stabilized, let it sit out for about an hour so it isn't too cold when you serve.
02 -
If you picked stabilized whipped cream, let it cool in the fridge without covering it for about half an hour to help it set right. Using regular cream? Either eat right away or stash it in the fridge for a few hours for best results.
03 -
Coat the whole cake's sides lightly, then spread your thickest layer over the top. Make everything look even with a spatula. If you want extra flair, pipe out borders around the edge and lay leftover strawberries on top—sliced or whole, both work!
04 -
Put the bottom half on your stand, making sure the cut side faces up. Smear a thin layer of whipped cream, pile on those juicy strawberry slices, and top them with another light layer of cream. Press the top cake layer (cut side down) onto that stack.
05 -
Chop off the dark top crust if there is any, then cut the cooled cake into two flat layers. Brush both exposed sides with the syrup you mixed earlier.
06 -
For that firmer whipped topping, soak the gelatin in cold water for a few minutes, then melt it until it's totally liquid. Whip the cold cream and powdered sugar until it gets thick but still soft, fold in the melted gelatin, then finish whipping so it's sturdy but not stiff. If skipping gelatin, just whip cream and sugar until it's fluffy and holds firm.
07 -
Stir sugar and hot water until it’s melted together. Got any juice leftover from the strawberries? Add some in if you want even more flavor.
08 -
Slice off about 225 g worth of strawberries so they're about half a centimeter thick. Toss them with a spoonful of sugar and let them sit out for an hour or two. The sugar brings out their shine. Set them aside on a plate and keep any syrupy stuff that collects, too.
09 -
Slide a knife along the inside edge to loosen your cake. Flip it out onto a rack and let it sit until it's not warm anymore. Only then cut or frost it.
10 -
Pour your batter into the pan. Drop it onto the counter from about a foot up (twice) to pop any air bubbles. Set it inside a roasting dish, pour in hot water until it reaches halfway up the side, and bake for 90 minutes. You'll know it's ready if a skewer comes out clean and the sides have pulled away just a bit.
11 -
Take a quarter of your fluffy egg whites and mix them into the yolk mix first. Pour it all back into the rest of the egg whites and fold together softly. Don’t go overboard or you'll lose the fluffiness.
12 -
Set egg whites into a totally clean bowl and crank up your mixer. Once they're foamy, pour in sugar little by little. Keep going until the peaks hold their shape but are still soft and shiny.
13 -
Pop butter and milk into a heatproof bowl and microwave until they're melted. Give them a good stir. Dump in cake flour through a sieve and mix gently. Next, add egg yolks and stir until it's all combined and smooth.
14 -
Pick a deep pan that'll fit your cake pan and fill it with water so it comes about an inch up the cake pan's side. Using a pan with a removable bottom? Totally wrap the outside with a bunch of foil to stop leaks.
15 -
Snip parchment paper to cover the bottom of a 20-cm round pan. Set it inside, then turn your oven on to 160°C to heat up.
# Helpful Notes:
01 -
Eggs separate easier straight from the fridge, but if you let egg whites warm up on the counter, they whip up fluffier and hold better.
02 -
If you don’t have a fancy cake stand, flip a bowl or pan upside down, pop a flat plate on top, and decorate there. Works great.