One year seems to have flown by, and in another sense it feels as if I’ve been blogging too frequently, that without even realising it; I’ve already posted more than 100 post this year! BRAVO!
I wanted to take a moment and say a special thank you for reading, following and accepting my blog. I started off this blog same time last year, not really confident in what I’m doing (besides knowing that I enjoying cooking) but have decided to give it a go~ I wouldn’t call my blog being super famous, but enough to make myself pleased with what I’ve been posting, baking and cooking goodies every now and then! I’m really, learning day by day, with my cooking techniques and food photography skills! I’m thankful for your comments and emails, your encouragement, and finally your support. It’s not easy keeping up with a blog, particularly if you are a full time worker. Weekends are often very sacred that sometimes I do want to give up a weekend or two to do other things (like cleaning up my house ♆ )! But then, it is really that passion and encouragement that motivated me to cook/bake something nice for the family and you; the followers! It is also food, that has brought a good connection between my family too!
I must say, it has been a great journey! My blog evolved throughout the past year; from layouts refining, the introduction of a new recipe list and getting into a recipe publish of a Australian Baking Magazine. Thank you and Happy 1st Blogiversary today!!
So today, I’ve decided to share a cake to celebrate – I decided to keep it simple this year being the 1st birthday celebration! I’ve made a layered strawberry and cream cake with loads of strawberries and a ginger crunchy base! It’s nothing too complicated, but the results turns out great! I’ve stocked some really good large strawberries over the weekend at Costco and thought they are great to be one of the ingredients in my cake! I’ve made it a 6″inch cake and celebrate with a thin candle! Simple but delicious! I hope you’ll like it too~
Talking about cakes, the last year has been a great year – with lots of cake-making done for different festivals and birthdays! Check our my favourites: Pistachio, mango & Strawberry Mousse Cake, Chai Latte Cheesecake with Nutella Sponge cake & meringues and Dark Chocolate and Blueberry Jam Layered Cake! There are more here too!
PS: sorry for the long post! Let’s begin!
You’ll need (makes a 6″ inch cake):
For Ginger crust
- 70 grams of ginger nut biscuits (Arnott’s or similar)
- 30 grams of caster sugar
- 40 grams of unsalted butter
For Strawberry Jam
- Refer to Martha Stewart or store-bought
For Sponge cake
- 2 eggs, separate white and yolks, at room temperature
- 60 grams of caster sugar
- 60 grams of cake flour
- 2 teaspoon of vanilla essence or 1 teaspoon of vanilla paste
For strawberry cream cheese
- 200 grams of cream cheese, at room temperature
- 100 grams of caster sugar
- 80 grams of strawberry, hulled, remove stems/leaves, pureed
For strawberry whipped cream
- 50 grams of cream cheese
- 250 grams of thickened cream
- 3 tablespoons of caster sugar
- 70 grams of strawberry, hulled, remove stems/leaves, pureed
For decoration and middle layer
- Extra strawberries, hulled and cut into halves
- Preheat oven to 180°C/350°F. Start with the sponge cake; lightly grease two (2x) 6 inches tins with oil. Leave side. In a large bowl, using a hand mixer/ stand mixer, whisk egg white until soft peak, add 40 grams of sugar (in 3 additions) to the egg white and beat until stiff peak (Turn the whisk upside down, and those peaks hold proudly!)
- Beat egg yolk with the remaining 20 grams of caster sugar until pale. Pour egg yolk mixture into the white mixture and fold lightly until incorporate.
- Sift cake flour in a separate bowl twice. Add into the egg mixture in 2 additions, add, fold, add, fold.
- Divide mixture into the two prepared tins. I used a kitchen scale to measure the weight so both tin are equally balanced. If you don’t have 2 tins, you can do them one after the other.
- Bake in the oven for 20 minutes, or until when a skewer sticks it comes out clean. Remove from the oven and allow cake to cool in the tin for 5 minutes, then remove from the tins onto a cooling rack to cool completely.
- Once the cake is cooled completely, use a serrated knife and cut horizontally into 2 equal rounds. Leave aside.
- Meanwhile, prepare the base. Reduce oven to 160°C/320°F. Crush ginger nut biscuits until a breadcrumb texture – use a food processor is ideal. Melt butter in microwave for 20 seconds. Mix biscuit crumbs, sugar and butter completely. In a 6 inch tin, using the back of a spoon, press the ginger mixture to the base of the tin until fully compressed and a smooth layer form. Bake biscuit crust in the oven for 10 minutes.
- Remove from oven and let it sit on the tin for 10 minutes. The crust should stick together and harden. Leave aside.
- Prepared cream cheese. In a mixing bowl, whisk cream cheese and sugar until soft and buttery, add strawberry puree and mix until soft. Leave aside.
- Prepare the whipped cream last. Whip thicken cream and sugar and cream cheese until stiff peak. Add strawberry puree into the mixture and mix until incorporate, place in the fridge to harden slightly.
To assemble the cake:
- Leaving the ginger crust in the tin (ensure crust is cooled completely), spread an even layer of jam over the crust, around 2mm thick. Add 1 layer of sponge cake on top (with the cut layer facing down).
- Spread another layer of strawberry jam onto the sponge cake.
- Add a level of fresh strawberry halves onto the jam layer.
- Pour cream cheese mixture into the cake, spread it out evenly with an offset spatula.
- Add the 2nd half of the sponge cake to the top of the cream cheese layer.
- Place it into the fridge for 1 hours until cream cheese harden.
- Remove the tin of the cake. Using a spatula, spread strawberry whipped cream all over the cake to form a crumb coat. Place it into the fridge for 30 minutes to harden.
- Use the remaining whipped cream, spread over the cake and smooth all edges.
- Decorate with the remaining fresh strawberry halves. Leave in the fridge before serving.
- Do not over mix whipped cream, and egg mixture.
- The cake can be store in the fridge in an air-tight container for 3 days.
- If desired, make an apricot glaze over the strawberry to give a nice shine.
Strawberry Whipped cream adapted from Cupcake Project