Ingredients
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375ml (1 1/2 cups) thickened cream
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60ml (1/4 cup) thick vanilla custard
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284g jar strawberry jam
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2 egg whites
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100g (1/2 cup) caster sugar
Rich vanilla cake
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250g butter, at room temperature
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250g caster sugar
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1 1/2 tsp vanilla bean paste
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4 eggs
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375g (2 1/2 cups) self-raising flour
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125ml (1/2 cup) milk
Equipment
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You will need electric beaters for this recipe.
Method
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1For the cake, preheat oven to 180C/160C fan forced. Line the base and side of two 20cm (base measurement) cake pans.
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2Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and milk, in alternating batches, until combined. Divide mixture among pans. Smooth the surface. Bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside to cool slightly before transferring to a wire rack to cool completely.
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3Meanwhile, use electric beaters to beat the cream in a bowl until stiff peaks form. Add the custard. Beat until just combined.
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4Use a serrated knife to cut cakes in half horizontally. Place 1 cake base, cut-side up, on a serving plate. Spread with one-third of the jam and one-third of the cream mixture. Continue layering with 2 layers of the cake and the remaining jam and cream mixture, finishing with the cream mixture.
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5Use electric beaters to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, beating constantly until the mixture is thick and glossy.
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6Spoon meringue over remaining cake layer. Spread to the edge. Use a palette knife to create furrows in meringue. Use a blowtorch to caramelise the top. Set aside to cool for 5 minutes. Carefully transfer to top of cake. Serve immediately.
Source: taste.com.au
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