Ingredients
- 4 large eggs, room temperature
- 1 cup caster sugar
- 2 tsp vanilla paste
- 1 cup self raising flour, sifted
To serve
- 600ml thickened cream
- 1 tsp vanilla paste or vanilla essence
- 1 tbsp icing sugar
- 1/2 cup strawberry jam
- 500g fresh strawberries, washed
- Icing sugar for dusting
Method
- Preheat the oven to 180C. Line the base of two 23cm wide cake tins, leaving the sides ungreased.
- Attach the beater attachment to your KitchenAid mixer, and beat the eggs and vanilla paste on high speed for 4 minutes. Slowly add in the caster sugar and beat for a further 4 minutes until the eggs are light in colour and are thick and airy.
- Attach the sifter/scale attachment, and gently fold in the flour with a metal spoon in 2 batches.
- Divide the batter between the 2 cake tins and bake in the oven for 22 minutes or until a skewer comes out clean when tested.
- Place the cakes on a cooling rack. Run a small knife around the edge of the cake while it is still warm. This will help to allow the cake cool level. After 20-30 minutes, gently turn the cakes out to completely cool on the rack.
- When you're ready to serve; slice 1/3 of the strawberries into slices.
- Pour the thickened cream, vanilla paste and icing sugar into the clean mixing bowl of your KitchenAid stand mixer. Attach the whisk attachment and beat until stiff peaks form.
- Place one cake on a serving plate or cake stand. Using a spatular spread out the strawberry jam followed by a layer of whipped cream. Arrange the sliced strawberries over the top and place the top layer of the cake on top.
- Add the remaining whipped cream and strawberries over the top.
- Dust a little icing sugar over the top just at the table when serving.
