450grams strawberry jamapproximately 320 ml - 345 ml
250gramsstrawberriesapproximately 1 pack
2kiwi fruits, peeled and sliced
How to make strawberry vanilla cake
Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
Sift the flour and baking powder together at least three times. Alternately, whisk in a bowl until all the dry ingredients are combined and aerated.
In the bowl of a stand mixer or with an electric hand beater, whisk together the eggs and sugar until light and creamy. This may take between 5-7 minutes depending on the type of electric cake mixer you are using.
Add the vanilla extract and oil (or melted butter if using) to the eggs and sugar mixture and beat thoroughly to combine, another 30 seconds or so.
Remove the bowl from the mixer and fold in the flour in three parts alternately with the milk. Finish with a bit of flour.
Spoon into two greased and lined sandwich baking tins and bake for 30-35 minutes. It may require a shorter baking time if you are using a fan assisted oven. You can use the same batter for cupcakes and they will take about 10-12 minutes.
Leave the cake to cool in the tin for 5 minutes then loosen the sides with a palette knife remove and let it cool completely before using.
Pour the whipping cream and vanilla extract into a chilled bowl and using a stand mixer or electric hand beater with the whisk attachment, beat for 1 minute.
Add the sugar slowly while the mixer runs and the cream continues to thicken and soft peaks form. This will take another 2-3 minutes.
Switch off the mixer and remove the whisk attachment or use a hand whisk to lightly whisk the cream to your desired consistency. Soft peaks is good for spooning but for decorating you may want to make it slightly firmer.
Be careful not to over beat or you will end up with sweet butter.
Rinse the strawberries and remove the stems and peel and slice the kiwi fruit.
Place the one cake layer on the serving plate you will use. Make sure that the cake is level and slice off any humps or bumps.
Spread the strawberry jam from the center of the cake outwards, leaving a small border for spillage.
Take 1/3 of the cream and spread that lightly over the jam without mixing the two. Place a few of the kiwi slices on top of the cream and keep some for the decoration.
Check that the second layer cake is level and place this on top of the first. Use a palette knife to spread the cream around and on top of the cake.
Decorate with kiwi and strawberries and serve.
Substitute raspberry jam and raspberries for a Raspberry Vanilla cake.
Use 250 ml Lemon curd instead of jam and fold it into a third of the cream, then use that for the filling and decorate with the rest of the cream.
Use dulce de leche or caramelised condensed milk instead of jam and decorate with cream and chocolates (preferably Ferrero Rocher or Lindt balls).