Naked Strawberries-and-Cream Cake
Naked Strawberries-and-Cream Cake
Ingredients
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 eggs
- 1 cup (210 g) sugar
- 6 cups (810 g) sliced strawberries, plus several whole berries for decoration
- 6 tbsp (50 g) icing sugar
- 1 lemon, the grated zest
- 2 tbsp (30 ml) lemon juice
- 2 cups (500 ml) 35% heavy cream
- Sprigs of thyme, for decoration
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the bottom of two 8-inch (20 cm) springform pans. Do not butter the sides.
- In a bowl, combine the flour, baking powder and salt, and set aside.
- In another bowl, beat the eggs and sugar using an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.
- Sift the dry ingredients over the egg mixture and gently fold in using a whisk. Divide the batter between the pans and smooth the surface.
- Bake for 25 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool in their pans for 30 minutes on a wire rack, then flip the pans over and let cool completely. Unmould.
Naked Strawberries-and-Cream Cake