Page 1 of 3
Polka-dot strawberry cake
Ingredients
1kg strawberry, hulled, except for
8 berries
1 tbsp icing sugar
Method
1.
Slice 300g of the strawberries. Put in a pan with the icing sugar
and lemon juice. Gently heat until the juices start to run, then cook,
uncovered, for 2 mins. Tip into a food processor or mini blender and
whizz to a purée, then press through a sieve to remove the seeds.
juice ½ lemon
butter, for greasing
For the polka dots
1 large egg
25g golden caster sugar
25g plain flour
2.
Grease and line the base and sides of a 23 x 33cm Swiss roll
tin. Grease and line the base of a deep 20-21cm round cake tin.
(You will also need a deep 23cm round cake tin for later.) To make
the polka dots, whisk the egg and sugar using a hand-held electric
whisk until thick, pale and the mixture leaves a trail when the whisk
blade is lifted. Sift in the flour and fold in using a spatula until well
mixed, then fold in 1 tbsp of the strawberry purée and a few drops
each of the pink and red food colouring.
3.
Spoon small dots of the mixture randomly over the base of the
Swiss roll tin, leaving a little space between each dot. Place in the
freezer for 20 mins until the pink dots are firm to the touch.
few drops pink food colouring
few drops red food colouring
For the cakes
8 large egg
200g golden caster sugar
200g plain flour
2 tsp baking powder
50g butter, melted
Page 2 of 3
2 tsp vanilla extract
4.
To make the cakes, heat oven to 180C/160C fan/gas 4. If you
have a tabletop mixer, you can make the whole quantity in 1 batch.
If using a handheld electric whisk, it will be easier to make the
cakes in 2 batches of 4 eggs each. Whisk the eggs and sugar until
the mixture is light and pale, and the whisk blades leave a trail
when they are lifted – this will take 5-8 mins. Sift in the flour and
baking powder, drizzle in the butter and vanilla, and fold everything
together using a spatula until all the flour is incorporated.
5.
Pour half the mixture into the prepared cake tin and the other
half over the Swiss roll tin, spreading it out evenly. Bake the
rectangular cake for 15 mins and the round cake for 25 mins. Turn
out each cake onto a tea towel, then remove the paper and invert
onto a wire rack to cool.
6.
To make the filling, beat together the mascarpone, icing sugar
and remaining strawberry purée. Chop 200g of the remaining
strawberries into small pieces. Whip the cream to soft peaks and
fold into the mascarpone with the chopped strawberries.
7.
Line the base and sides of the 23cm round cake tin with cling
film. Trim the edges of the rectangular cake, then cut into 2 x 9cmwide strips lengthwise. Fit around the sides of the tin, trimming to fit
if necessary. The cake should butt together fairly tightly.
8.
Cut the round cake into 3 layers (you could cut it into 2 layers if
you find it easier, and divide the following filling accordingly). Place
the bottom layer in the base of the cling film-lined tin. Reserve 3
rounded tbsp of the filling in a small bowl, then spoon half the
remainder over the cake, smoothing it flat. Place a second cake
layer on top and add the remaining filling, smoothing it flat. Top with
the last cake layer. Cover the cake with cling film and chill for 24-48
hrs, along with the small bowl of reserved filling.
9.
Carefully remove the cake from the tin and peel off the cling
For the filling
500g mascarpone
5 tbsp icing sugar
300ml double cream
To finish
3 tbsp apricot jam
icing sugar, for dusting
Page 3 of 3
film. Slide the cake onto a serving plate. Slice the remaining hulled
strawberries. Spread the reserved filling over the top of the cake
and fill with sliced berries, adding in the 8 whole ones.
10.
Warm the apricot jam with 2 tbsp water in a small pan, then
press through a sieve. Brush liberally over all the strawberries. Dust
the top edge of the cake with icing sugar. Chill until ready to serve.