Strawberry Oake
Ingredients
Directions
Prepare
Bake two layers of sponge or cup cake.
Cut and sugar the strawberries.
Assemble
Fill the cake layers with the sugared strawberries.
Spread either whipped cream or sweetened beaten egg whites on top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sponge or cup cake layers
- Provide the light, porous structure that holds the filling and topping.
- Strawberries
- Add moisture, tartness and fresh flavor; sugar draws out their juice and sweetens them.
- Whipped cream or egg whites
- Add a light, airy, sweet topping; whipped air gives the cream or egg whites their texture.
The step that matters
Filling the cake with sugared strawberries. Sugar pulls juice out of the strawberries, and that liquid can soak into the sponge and make it soggy. Fill and top the layers without long delay so the cake keeps its texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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