Ingredients
Equipment
Method
- Grease two 7inch round pans with oil and place a parchment paper at the bottom. Apply some flour on the sides. Set aside.
- Sift together the Dry ingredients, the Flour, Baking powder and Salt.
- Beat the Butter with the Sugar till nice and Creamy. Add the eggs one at a time mixing only for few seconds for each egg.
- Add the vanilla essence. Add the flour mix in two parts. Add milk and last part of flour mix. Do not overmix. Mix at lowest speed or gently fold using a spatula.
- Divide the batter between two 7 inch round pans. I use a weighing scale to get equal layers.
- Bake at 180C or 350F for 25 to 30 minutes or until the top is golden brown.
- Beat the heavy whipping cream till soft peaks form. Add the powdered sugar and vanilla essence and beat at high speed till stiff peaks form. Remember the cream should be atleast 35%fat else it wont be stiff enough.
- Whisk the strawberry jam till nice and smooth.
- Assemble the cake layers. Apply Sugar Syrup on each layers to keep them moist. Layer one with whipped cream and other with strawberry Jam filling. Place the one with strawberry jam reversed on the cream one to have a drip effect.
- Dust with powdered sugar and decorate with cream and berries.
- Serve with cream and Berries of your choice. Bon Appetit!
Video
Notes
Tips: For best results, I recommend using a digital kitchen scale to weigh the flour and other ingredients. But if you don’t have a scale, then fluff your flour with a spoon and then spoon it into your cups before leveling it off with a flat spatula.
Do not overmix the batter as the cake will come out dense. Gently fold in the dry ingredients with a spatula or mix at low speed only for a few seconds.
Always tap the cake pan on the counter a few times to remove any air bubbles and level out the batter in the pan for an even bake.
Don’t skip sifting the dry ingredients. It ensures a smooth crumb always.