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Vanilla-berry layer cake

  • 0:30 Prep
  • 0:35 Cook
  • 8 Servings
  • Advanced


  • 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

Rich vanilla cake

  • 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


  • You will need electric beaters for this recipe.


  • 1
    For the cake, preheat oven to 180C/160C fan forced. Line the base and side of two 20cm (base measurement) cake pans.
  • 2
    Use 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.
  • 3
    Meanwhile, use electric beaters to beat the cream in a bowl until stiff peaks form. Add the custard. Beat until just combined.
  • 4
    Use 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.
  • 5
    Use 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.
  • 6
    Spoon 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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