My daughter loves strawberries, so when I found a box of plump red and juicy berries at the supermarket, I had to buy them for her. Immediately my mind began brewing ideas. Since my mom was visiting us too, I thought that a lovely moist strawberry gateau would be both, pleasing to the eye and satisfying to the palate.
That said, it was ridiculously easy making this gateau. All you need is a few simple ingredients, and strawberries. Just follow my recipe and you will have a perfect gateau every time.
This recipe makes two 6″ sponge cakes.
- 6 eggs Separated into whites and yolks, and brought to room temperature
- 140 g sugar
- 70 g refined flour
- 40 g cornflour
- 1 tsp vanilla essence
- 2 tbsp butter melted and brought to room temperature
Line two 6″ cake pans with parchment paper or butter paper. Keep them aside.
Preheat the oven to 180 C.
Begin by beating the yolks. Add two tablespoons of sugar and beat till the color changes to pale yellow, and the volume doubles. Add the vanilla essence and beat some more.
Keep the yolk mixture aside.
Clean the blades of your mixer thoroughly. I can’t stress more on this point. The blades of your mixer must be squeaky clean and bone dry while whipping whites. Any remaining fat from the yolks or moisture can interfere with the beating of whites.
Begin beating the whites till frothy and stiff. Add the remaining sugar, a little at a time. Beat the whites with the sugar till the meringue forms stiff peaks. The meringue should not move even if the bowl is inverted.
Now to this meringue, add the yolk mixture. Fold in slowly. Use a figure of eight motion to mix. Add the flour and cornflour. Mix again till the entire flour is incorporated and no white streaks remain.
However, it is imperative that you do this slowly. If you mix too quickly or too hard, the air that you have incorporated in the whites will escape, and you will end up with deflated sponges.
Finally, add the butter. Mix again and pour evenly into the two pans.
Bake in the oven for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
Allow the cakes to cool in the pan for five minutes. Now remove the cakes from the pan and cool on a wire rack.
- 2 layers of sponge cakes
- 2 cups whipped cream
- strawberry compote (readymade or you can easily make your own)
- Fresh strawberries
Whip the cream to stiff peaks. Refrigerate.
Place the first layer of sponge on the serving tray. Add a layer of whipped cream. Add the strawberry compote on top of the whipped cream. Place the second layer of sponge.
Cover the sponges with the remaining whipped cream, reserving a little for decorative swirls.
Put the remaining whipped cream in a frosting bag with a large star tip. Pip decorative swirls on top of the cake. In the recess that forms, add a little more compote.
Halve the strawberries and place them on top of the compote.
Chill in the refrigerator.