Swedish Strawberry Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the custard filling: For the custard filling:
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the whipped cream topping: For the whipped cream topping:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• For the strawberry decoration: For the strawberry decoration:
• 2 cups (300g) fresh strawberries, hulled and sliced 2 cups (300g) fresh strawberries, hulled and sliced

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 47g, 32g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
4. 4.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely.
6. 6.
   In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard consistency.
8. 8.
   Remove the custard from the heat and stir in the vanilla extract. Transfer it to a bowl, cover with plastic wrap, and refrigerate until completely chilled.
9. 9.
   In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
10. 10.
    To assemble the cake, place one layer of sponge cake on a serving plate. Spread a generous amount of the chilled custard over the cake layer. Arrange a layer of sliced strawberries on top of the custard.
11. 11.
    Place the second layer of sponge cake on top and gently press down. Cover the entire cake with the whipped cream, smoothing it out with a spatula.
12. 12.
    Decorate the top of the cake with additional sliced strawberries, creating an appealing pattern.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume when beating.
• Cornstarch — When adding cornstarch to the custard, make sure to whisk it with the sugar and egg yolks thoroughly to avoid lumps in the final custard.

Tips & Tricks

• For an extra burst of flavor, you can brush the sponge cake layers with a simple syrup infused with a hint of strawberry liqueur.
• If you prefer a lighter version, you can substitute half of the heavy cream in the whipped cream topping with Greek yogurt.
• To achieve clean and neat slices, refrigerate the cake for a few hours before cutting.
• Feel free to experiment with different fruits for the decoration, such as raspberries or blueberries.
• Serve the Swedish Strawberry Cake chilled for the best taste and texture.

Serving advice

Serve each slice of Swedish Strawberry Cake on a dessert plate, accompanied by a dollop of whipped cream and a fresh strawberry for an elegant touch.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar just before serving. You can also garnish the serving platter with fresh mint leaves for a pop of color.