Moist Strawberry Vanilla Cake recipe
This Strawberry Vanilla Cake recipe is light with a deliciously delicate crumb and is filled with strawberry jam and sweetened vanilla scented Chantilly cream.
Ingredients
Vanilla Cake batter
- 4 large eggs
- 400 grams sugar fine granulated, approximately 500 ml or 2 cups
- 5 ml vanilla extract approximately 1 teaspoon
- 350 grams cake flour approximately 625 ml or 2 1/2 cups, packed
- 187 ml vegetable oil or melted butter approximately 3/4 cup
- 12.5 ml baking powder approximately 2 1/2 level teaspoons
- 375 ml milk approximately 1 1/2 cups
Chantilly cream
- 500 ml whipping cream, cold approximately 2 cups
- 5 ml vanilla extract approximately 1 teaspoon
- 45 ml fine granulated sugar approximately 3 tablespoons
Filling and decoration
- 450 grams strawberry jam approximately 320 ml - 345 ml
- 250 grams strawberries approximately 1 pack
- 2 kiwi fruits, peeled and sliced
Instructions
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.
Chantilly cream
- 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.
Decoration
- 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.
Notes
Variations
- 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).
Nutrition
Calories: 518kcalCarbohydrates: 68gProtein: 6gFat: 26gSaturated Fat: 18gCholesterol: 86mgSodium: 49mgPotassium: 251mgFiber: 2gSugar: 45gVitamin A: 567IUVitamin C: 22mgCalcium: 102mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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