Cream
- 300 g (1⅓ cups) Heavy Cream
- 50 g (½ cups) Icing sugar
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
-
Make the sponge cake according to my detailed Baking Guide . Let the sponge cool to room temp before assembling
-
Make the strawberry jam by cooking the ingredients in a saucepan on medium heat for approx. 30 min or until it thickens. Let is cool to room temp before using
-
Whip the cream with icing sugar until stiff peaks. Make sure you monitor the consistency carefully and do not over whip the mixture
-
Cut the sponge cake horizontally into half then start building up the cake from bottom to top
-
Pipe half of the cream around the edge of the sponge then spread ¾ of the jam in the middle. Pop in into the fridge for 30 minutes to set
-
Place the second layer on top and pipe the second half of the cream around the edge and spread the rest of the jam in the middle
-
Decorate with fresh strawberries and dust with icing sugar
Nutrition
Calories: 679kcal | Carbohydrates: 86g | Protein: 9g | Fat: 35g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 60mg | Potassium: 328mg | Fiber: 5g | Sugar: 60g | Vitamin A: 893IU | Vitamin C: 46mg | Calcium: 87mg | Iron: 2mg
