Strawberry cake

Fresh berries are a key for this cake, that’s why summer is the perfect time to make it. I like to make this cake with strawberries but you can use any fresh fruit you like.

Ingredients

Sponge

• 4 eggs (whites and yolks separated)

• Sugar

• Flour

• Four tbs of warm water

Cream

• 500g cream fraiche

• 30g granulated sugar

• 1tsp vanilla extract

• 200g of fresh fruit

1. Preheat the oven to 170 °C

2. Line a cake tin with parchment paper

3. Cream sugar and egg yolks into a light paste, it will take a few minutes. You can do this using a stand mixer with paddle attachment or by hand.

4. Add your flour and warm water. Mix well

5. In a separate bowl, beat your egg whites into soft peaks

6. Gently fold your egg whites into your cake butter. Make sure you do not overmix the batter the air from your egg whites is essential for the sponge

7. Transfer into your cake tin and bake for 15 to 20 minutes

8. Once your cake is room-temperature prepare the cream by whisking together cream fraiche, sugar, and vanilla extract

9. Spread evenly on your sponge and top it up with fresh fruit

10. For best result, leave the cake in the fridge to set for a few hours or overnight