Ingredients
The following ingredients have 4 Servings
- 225 g / 2 sticks unsalted butter (, cut into 8 pieces and softened)
- 4 large eggs ((55 - 65g / 2 - 2.5 oz each), at room temperature)
- 1⁄2 cup / 125 ml milk ((whole or low fat, not no fat), room temperature)
- 2 tsp vanilla extract
- 1 3/4 cups / 265g plain flour ((all purpose flour, 7 oz) (Note 1))
- 1/4 cup cornflour / cornstarch ((Note 1))
- 2 tsp baking powder
- 1 1/2 cups / 330g caster sugar / superfine sugar ((normal white sugar also ok))
- 3/4 tsp salt
- 2 1/2 cups / 625 ml whipping cream
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 400 g/ 14 oz strawberries (, halved (1 1/2 punnets))
Instruction
- Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.
- Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.
- Place Wet ingredients in a bowl and whisk to combine.
- Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.
- Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.
- Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).
- Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.
- Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.
- A skewer inserted into the middle should come out clean but moist.
- Cool on cooling rack for at least 15 minutes then remove cake from pan.
