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Swedish Strawberry Summer Cake | DonalSkehan.com
  • desserts-baking

Swedish Strawberry Summer Cake

August 04

Our summers spent on the West Coast of Sweden are not complete without this pillowy angel food cake, generously slathered with a vanilla custard cream filling.

  • serves Serves 10
  • time 60mins + cooling time

Method

  1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
  2. 2. Break 6 eggs into a bowl of a stand mixer fitted with a whisk attachment. Whisk the eggs gently to break them up, then add the caster sugar and whisk on medium high speed until the ‘thick ribbon’ stage is reached - this means the mixture will be light, have increased substantially in volume and be of a moussy consistency. When you lift the whisk the mixture should fall slowly in thick ribbons.
  3. 3. While the eggs are whisking, grease three 20cm cake tins and line the bottom with a disk of parchment paper.
  4. 4. When the thick ribbon stage is reached, add the sieved flour and fold in very gently to fully incorporate without knocking the air out of the mixture. Carefully divide the mixture between the three cake tins and pop in the oven for 15-20 minutes. You will know when they are ready when they are golden brown in colour and are coming away slightly from the edges of the tins.
  5. 5. Remove from the oven and leave to cool in their tins for 10 minutes before carefully turning out and leaving to cool completely on a wire rack.
  6. 6. Whilst the cakes cool, make the custard. Whisk the egg yolks, sugar and cornflour together in a heat proof mixing bowl.
  7. 7. Separately, heat the single cream and vanilla pod in a small saucepan over a high heat until almost boiling, then remove the vanilla pod and discard. Pour the cream over the egg yolk mixture, whisking constantly. Clean the saucepan and add the mix to cook over a low heat, whisking for 5 minutes, or until thickened. Cover the surface of the custard with clingfilm to prevent a skin forming and set aside to cool.
  8. 8. Once the cakes have cooled completely, whip the double cream to very soft peaks and fold through the cooled custard - making sure not to over-whip it.
  9. 9. When the cake is cold, place one cake on a serving plate; spoon some of the custard cream over the cake, then add a third of the strawberries and raspberries.
  10. 10. Continue to layer the cake this way, sandwiching cakes with custard cream and berries then cover the whole cake in the custard cream. Decorate the top with strawberries and raspberries to finish. This recipe is best eaten on the day you make it.

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Ingredients

For the sponge:

6 large eggs

6oz caster sugar

6oz plain flour, sieved

 

For the custard cream filling:

4 egg yolks

2 tsp caster sugar

2 tbsp cornflour

10oz single cream

1 vanilla pod

14oz double cream

 

To decorate:

7oz of strawberries, hulled and cut in half if very large

7oz of fresh raspberries

For the sponge:

6 large eggs

180g caster sugar

180g plain flour, sieved

 

For the custard cream filling:

4 egg yolks

2 tsp caster sugar

2 tbsp cornflour

300ml single cream

1 vanilla pod

400ml double cream

 

To decorate:

200g of strawberries, hulled and cut in half if very large

200g of fresh raspberries

You'll Need

Stand mixer

whisk attachment

Three 20cm cake tins

Parchment paper

Wire rack