Ingredients

For Sponge Cake:

6 eggs (separated)

1 Cup Self raising flour

1 Cup Sugar

1 Tsp Vanilla essence

¼ Tsp Salt

1 Tbsp Lemon juice

Strawberry syrup:

½ cup Mashed strawberries

½ cup Sugar (depending how sweet strawberries are)

1 Tsp Lemon juice

Strawberry Cream for filling:

(this made too much)

250 Grams White chocolate (Extra for decorating

1/4 Cup Heavy cream

2 Tbsp Icing sugar

1 Tbsp Gelatin powder (1 sachet or 6 gelatine leaves)

1/4 Cup water

1 ¾ Cups Heavy cream

1 Cup Mashed strawberries

1 tsp Vanilla

For topping:

1 Cup 200 ml heavy cream

1 Tsp Vanilla essence

2 Tbsp Icing Sugar

Strawberries for decoration

Preparation

  1. Make Sponge Cake in advance so it’s easy to cut.
  2. Make sauce, when cooled put place between layers and let sit while preparing the rest.
  3. Prepare the filling and put together night before so cake can set.
  4. Frost with whipped cream 2-3 hrs before serving.

To Make Sponge: Line a 9" springform pan with parchment paper and add mixture and grease and flour:

  1. Whip eggs whites with lemon juice until eggs are stiff.
  2. In a separate bowl beat yolks with sugar and vanilla until light and creamy on high.
  3. Add flour with salt and mix at low speed till blended -It’s very thick.
  4. Add 1/4 of the egg whites to the yolk dough to lighten then:
  5. Gently fold in the egg whites to mixture.

Preheat oven at 325 (this was too hot for me, try 300? or watch. Bake for 50 - 60 min (it took 50 at 325)

Remove to a wire rack and allow to cool before cutting it. You will be slicing it into two, but could try 3 slices for a thinner more elegant cake.

Prepare the sponge cake the previous day or at least many hours in advance so it’s easier to cut.

To Make Syrup:

  1. Mash the strawberries
  2. Add sugar and lemon juice
  3. Bring to a boil and simmer for 2 minutes

To Make the Filling:

  1. In a small bowl dissolve gelatine with water and let it sit for 5 minutes.
  2. Set chocolate over hot water to melt
  3. In a small saucepan add the ¼ heavy cream, sugar and gelatine and mix on low heat, until the gelatine dissolves
  4. Transfer gelatine mixture into chocolate and mix. Set aside mixing from time to time until it cools
  5. In the mixer whip the heavy cream until peaks form. Add the strawberry puree and the chocolate mixture and then whisk for a few minutes. Refrigerate until it begins to set.

To Assemble:

  1. Take partially set cream and generously spread between the the syrup soaked layers.
  2. Let the cake sit at least 6 hours to set.
  3. Frost and decorate with strawberries, and extra chocolate.