Learn how to make this simple home made yet elegant white cake with fresh whip cream and strawberries. The cake has no butter, no oil, yet it is moist and delicious. Now you can learn to make this professional cake right out of your kitchen.
In this video, Nadia shows how to make the cake and decorate (design) the cake with fresh whip cream and strawberries.
Learn to bake like a Pro!
For best results, use a food scale and measure the below ingredients in either ounces or grams.
5 large eggs
5oz (140.5g) or 5/8 cup sugar
5oz (141.75g) or 1.12 cup cake flour
0.4oz (2.4 tsp) baking powder
Sugar water: 125ml (1/2 cup) water, 5 oz (140.5g or 5/8 cup) sugar, boil, allow to cool.
Whole and sliced strawberries.
1/2 sheet tray, 8 inch (20cm) round cake pan, doily, parchment paper, 9 inch and 10 inch round cardboard, spatulas, pastry brush, serated knife, and jug of hot water.
welcome to French baking with Nadia today we are going to make a white moist sponge cake with strawberries and whipped cream inside some of the material that were using is will need a 1/2 sheet tray and a bench round cake pan a toy Lea will need just some parchment paper for inside of the cake pan and you can also just grease the grease around the surroundings of the pan with some butter or margarine you'll use an 8-inch cardboard and also a 10-inch cardboard and then you're gonna use a couple of spatulas and a pastry brush for the sugar water and a serrated knife sharp knife and then a container that we use for our water okay so the first steps that we're gonna take is we're gonna take our 5/8 sugar and we're gonna mix those so well in our mixing bowl that it's going to become nice and creamy and fluffy once that's complete we have already sifted our cake flour and our baking powder and I've mixed them together and we're gonna spoon by spoon pour that into the mixture and let it beat slowly and let it combine and mix really well we'll do that until all the powder is gone and then we'll beat the mixture for maybe another four minutes until it's nice and smooth and creamy and then we're ready to put it in our baking pan and put it in our oven so at this time you want to turn on your oven and I would put it at 400 degrees Fahrenheit and once we put the cake in we'll lower it to 375 degrees Fahrenheit okay here we go sugar and we start on low and we allow it to mix and we increase the speed as it becomes more blended together [Laughter] now we're ready to put our flour and baking powder that we've sifted already into the egg and sugar mixture little by little on low speed until it's completely done hey let's go ahead and pour the cake batter into the 8 inch cake pan and there we have it cake batter is ready and our oven has been preheated to 400 degrees Fahrenheit now we can put this into the oven and reduce our heat to 375 degrees Fahrenheit let's do it here's our cake it baked in the oven for approximately 29 minutes and it's all ready for us to cut so I'm taking a long serrated knife and this top we're just gonna cut right off its extra so we're just gonna and then we were gonna cut this cake into three letters I'm just gonna cut off the edges here so just use your serrated knife to cut this cake into three layers we're gonna do our top layer first okay we're going to first put sugar water in all three layers of the cake and fill it with whipped cream and strawberries so I'm going to remove these two and just put it in this plastic bag so it stays moist and we just had it with our pastry brush like this on the cake and this gives it a little bit of sweetness and a little bit of moisture to the cake okay we're gonna go ahead and fill our pastry bag we have a pastry head my bag just throw the head in there and go ahead and take then we can squeeze a little bit out into the bowl to let out air bubbles and then go ahead and just apply the whip cream onto the cake and now we can put our strawberries okay so we laid out or cut strawberries on the cake on the whipping cream I'm going to add a little bit of powdered sugar to the strawberries to make it a little bit sweeter space if you have sweet strawberries that's great you don't really need to add the powdered sugar and then we're gonna put another layer of light whipped cream on top of these strawberries you can use a spatula to put the whipped cream on the cake too if that's easier for you and now we're gonna put our next layer of cake on top of that and gently press down we're gonna again put the sugar water dabbing it on the cake okay now we put our second layer of whipped cream on the cake now since you are using fresh whipping cream and it can easily melt in between each layer you can put the whipping cream in the fridge until you're ready to use it let's put the second layer of strawberries on top of our whipping cream okay let's put a thin layer of powdered sugar on top of these strawberries and we'll do a thin layer of whipped cream on top of the strawberries again and we're gonna fit the final layer of cake on top and gently press down it sure it's nice and even you can use your spatula just to smooth the edges and then we'll do the same thing again well put our sugar water with our pastry brush on top of the cake okay and we'll put our final layer of whipped cream on top of the cake there's the top there of whipping cream now we're going to do the sides also and I'm going to put it back up on my cake stand that twists it'll be a lot easier being on this size and we always start from the bottom and move our way upward okay so we have our cake completely covered with whipping cream now we're going to smooth it all out and we're using a jug of hot water this helps with the smoothing of the whipping cream I'm going to use a larger spatula spatula on top of the cake just smooth it out and then I just put it back into the jug of water and shake the whipping cream out tap it to remove excess water and repeat this process looks good now I'm going to use my smaller spatula happen in the hot water and I'll just lay it along the sides and I'll easily turn my key on the turning stand and we're gonna use a little metal triangle with jagged edges this helps design our cake you don't have to use it but I like to use it and we just spread it like that and we can dip it in our water too let's do that for the sides also we'll just hold it in place and turn our Cape turn now we are going to put the cake on a 10-inch cardboard and we're gonna put a joy beyond the 10 inch cardboard we're going to put a little bit of sugar water and dab it on our cardboard and that'll help the doilies stick into place go and now we can take our cake and to the 10 inch cardboard okay let's go ahead and decorate the top we'll make little small flowers by just squeezing the pastry bag and making a little turn okay we're gonna decorate the very bottom of the cake by squeezing and rolling okay let's decorate the cake with some strawberries on top and I've just cut some strawberries in half okay there you have it your white cake with strawberries and whipped cream inside and it's ready to be eaten so enjoy you