STRAWBERRY FRAISIER CAKE
| ULTIMATE RECIPE
Strawberry Fraisier Cake – I believe it’s strawberry season as I see lots of strawberries at the store. I can’t resist making a strawberry cake as I do not wish to miss the fresh and beautiful strawberries. This is a very light and refreshing cake. Only 2 sheets of light genoise sponge which is a very light and soft cake texture. The pastry cream is so delicious, I love how the flavour that goes so well with the strawberries. The pastry buttercream is super light, I would say much better than pure buttercream, best to serve right after your meal. Hope you’re inspired and give it a try. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Genoise Sponge Cake
I’m using 7 inch square pan
4 eggs
100g [1 cup] fine sugar
1 tsp vanilla extract
15g [1 tbsp] butter
28g [2 tbsp] milk
120g [1 cup] cake flour
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Pastry Cream
3 egg yolks
80g [¼ cup + 2 tbsp] fine sugar
13g [2 tbsp] cornstarch
20g [2 tbsp] plain flour
1 tsp vanilla extract
360g [1½ cup] whole milk
200g [¾ cup + 2 tbsp] unsalted butter
syrup [1 tbsp sugar + 2 tbsp hot water]
9 whole strawberries
20 strawberry halves
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Toppings
100g [¼ cup + 3 tbsp] whipping cream
Strawberry powder
Deco: Strawberries and fondant flowers
Instructions:
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Genoise Sponge Cake
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Preheat oven at 180°C/355°F.
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In a mixing bowl, add the eggs, sugar, and vanilla.
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Prepare a hot water bath. Place the mixing bowl into the hot water bath. Whisk until you feel with your fingers the mixture is no longer grainy of sugar. Remove the mixing bowl from the hot water bath.
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Meanwhile, place the butter and milk into the hot water bath for melting.
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Immediately continue mixing the egg batter with an electric mixer on high speed. This will take about 4 minutes until ribbon forms. After 4 min, lift up your mixer to check the consistency. The batter volume will double and thicken. Ribbon is formed, and it is able to hold the circle in the batter, the batter is good. Continue mixing on low speed for 2 minute to release air bubbles.
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Sift the flour into the batter and fold in 2 batches. Gently fold with a spatula until all the flour disappears. Occasionally scrape the bowl as there is lots of hidden flour.
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Add 3 scoops of batter into the melted butter mixture and mix until well combined. Then pour the butter mixture into the batter. In a circular motion, mix until combined. Be cautious, make sure you don’t see the melted butter in the batter.
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Lift up the bowl up high while transferring the batter into the prepared pan to release air bubbles. I am using 6-inch round pan. Tap the pan few times on the table.
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Bake in preheated oven at 180°C/355°F for 30 min or until inserted skewer comes out clean.
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Let cake cool completely before slicing.
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Slice the cake into 2 sheets.
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Pastry Cream
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In a milk pot, add the milk and heat it up until it’s hot.
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In another pot, add the egg, sugar, cornstarch, flour and vanilla extract. mix until combined.
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Gradually pour in the hot milk.
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Cook the mixture over a low heat. Constantly stir the mixture. Cook until the mixture is thickened. Off the heat.
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Strain the mixture. Cover with a cling film directly on top of the cream to prevent formation of skin. Set aside until it is completely cool before using.
*Remark: you can also put the bowl over another bowl of ice cubes to bring down the temperature fast.
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In a large mixing bowl, cream the butter until creamy and pale.
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Add in the cooled pastry cream in 2 batches. Mix until combined. Use a spatula to scrape the bowl to ensure even mixing.
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Assemble the Cake (refer to the video)
