Learn from us: Recipes

Strawberry Soft Cake

Ingredients A

• 125 g Egg yolks (approx. 8 eggs)
• 100 g Strawberry flavoured milk
• 100 g Strawberry purée
• 100 g FILMA^® Cooking Oil
• 125 g Medium-protein flour
• 15 g Cornflour
• 2 g Baking powder
• 1 g Salt
• Rose pink food colouring, as needed

Ingredients B

• 250 g Egg whites (approx. 8 eggs)
• 150 g Granulated sugar
• 5 g Cream of tartar

Instructions:

• In a bowl, combine all Ingredients A and whisk until smooth and evenly incorporated. Adjust colour with rose pink food colouring as needed.
• In a separate bowl, whisk Ingredients B until soft peaks form.
• Add one-third of the meringue mixture (Ingredients B) into Ingredients A and fold gently to lighten the mixture.
• Add the remaining meringue in two portions, folding carefully each time until fully combined and no streaks remain.
• Pour the batter into a lined 40 × 60 × 2 cm baking tray and spread evenly.
• Bake in a preheated oven at 200°C for 15 minutes.
• Allow to cool completely before cutting into round layers (16–20 cm diameter) to yield approximately 6 pieces.

Strawberry Custard

Ingredients:

• 500 g Strawberry flavoured milk
• 50 g Granulated sugar
• 30 g Cornflour
• 25 g Medium-protein flour

Instructions:

• Mix all ingredients and cook over medium heat until thickened.
• Once cooked, cover the surface with cling film and allow to cool.

Buttercream

Ingredients:

• 500 g FILMA^® Baker’s Cream Fat
• 275 g Liquid sugar (fructose)
• 150g Sweetened creamer

Instructions

• Whisk FILMA^® Baker’s Cream Fat until light and slightly fluffy.
• Add liquid sugar and sweetened creamer, then continue whisking until the buttercream is smooth, light and airy.

Assembly

• Gently fold 150 g of buttercream into the strawberry custard until smooth and uniform.
• Assemble the cake by layering the Strawberry soft cake with strawberry custard and sliced strawberries, building up to six layers.
• Apply a smooth coat of buttercream over the cake, then finish with fresh whole strawberries.