Midsommar Cake // International Eats
 
 
A light, summery sponge cake, slathered in whipped cream and filled with sweet strawberries.
Author:
Serves: Serves 6
Ingredients
For the cakes:
  • 4 eggs, separated
  • pinch of salt
  • ¾ cup (180g) sugar
  • 2 tsp vanilla bean paste or natural extract
  • 1 tbsp water
  • ¾ cup (115g) plain flour
For the berries:
  • 1 pound (500g) strawberries
  • 1 tbsp powdered (icing) sugar
For the cream:
  • 1½ cups (375ml) double (heavy) cream
  • 2 tbsp powdered (icing) sugar
  • 1 tsp vanilla bean paste or natural extract
Instructions
  1. Preheat the oven to 180C/350F and line two 7inch/18cm tins with baking paper. Do not grease them.
  2. In a stand mixer with the whisk attachment, whisk the egg whites and the salt to stiff peaks. Scrape into a separate bowl and set aside.
  3. In the mixer bowl, place the egg yolks, sugar, vanilla and water and beat with the whisk attachment until very pale and at least doubled in volume.
  4. Fold through the egg whites, and then the flour, being careful not to lose too much air. Divide the batter between the two tins, and then bake for 15-18 minutes, or until golden brown and springing back when touched. Turn the tins upside down on a cake rack, and leave until completely cooled.
  5. Pick out the best, cutest strawberries and set them aside to decorate the top of the cake. Wash and hull the remaining berries and slice them into quarters. Place them in a bowl and toss with the sugar, then set aside.
  6. Whisk together the cream, sugar and vanilla until they are JUST at stiff peaks - be very careful not to over-whip.
  7. To assemble the cake, run a thin knife around the cakes in their tins, and then remove them.
  8. Place one cake on a serving plate, and then top with about a third of the cream. Spread it to the edges, and then top with almost all of the strawberries, leaving any juice they have created behind (add it to champagne for a cocktail - delish).
  9. Place the second cake on top and firmly, but gently press it down to anchor it.
  10. Pile the remaining cream onto the cake, and smooth it all over and down the sides, using a palette knife.
  11. Pile the remaining filling on top of the cake in the centre, and then decorate the edge with whole berries.
  12. Serve!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/02/midsommar-cake-recipe.html