Let them eat cake
Give a homemade gift to mum on Mother’s Day with these fabulous treats, says
STRAWBERRY CHIFFON CAKE (Serves 10)
THIS beautiful creation looks almost too good to eat. And the fresh strawberries will count towards mum’s five-a-day!
INGREDIENTS:
175g strawberries. hulled; 250g self-raising flour; 1tsp baking powder; 6 large eggs, separated; 125ml vegetable oil; 1 lemon, grated rind only; 225g caster sugar; red paste food colouring
For the filling: 150g strawberry jam; 2tbs cold water; 2tbs powdered gelatine; 400g strawberries, hulled; 125ml double cream
For the frosting: 250g mascarpone cheese; 1 lemon, finely grated lemon rind; 2tbs icing sugar; 400ml double cream; red paste food colouring
To decorate: Few pink primula flowers and/or viola flowers; few small strawberries, if liked
METHOD
1. Preheat oven to 180°C, 160°C fan assisted, gas mark
4. To make the cake, grease and line the bases of 2 x 20 cm (8 inch) springform tins with non-stick baking paper.
2. Purée the strawberries then press through a sieve and discard seeds. Mix the flour and baking powder together in a second bowl. Add egg yolks, oil, lemon rind and 175g of the sugar to the bowl of an electric mixer. Add the strawberry purée and a little food colouring and whisk for about five minutes until very thick.
3. Beat the egg whites until stiff then gradually whisk in the remaining 50g sugar until mixture is smooth and glossy.
4. Sift the flour and baking powder over the top of the strawberry mix then gently mix in. Stir in a large spoonful of the egg whites to loosen the mixture then add the rest and gently fold in so you keep as much air in the mix as possible.
5. Spoon the mixture evenly between the two tins, gently ease the tops level then bake for 20-25 minutes until the top is set, very lightly browned and a skewer comes out clean.
6. Leave to cool in the tin for 10 minutes, then remove the sides and leave to cool. Remove base when cold.
7. When the cakes are cold, peel off the base paper. Cut each cake in half, then put two halves to one side. Keep the other two halves, still stacked then cut out a circle from the centre using a smaller 15cm (5 inch) baking tin as a template.
8. Put one of the whole circles of cake on a serving plate, spread a band of jam around the outer edge about 2.5cm (1 inch) wide then place one of the ring cakes on top. Spread the top edge with jam, then add the second cake ring.
9. Add the cold water to a small heatproof bowl, sprinkle over the gelatine, making sure that all the dry powder is absorbed by the water. Set aside for five minutes.
10. Pick out the best strawberries and arrange over the inside of the cake, when you know you have enough, take them out and reserve on a plate. Purée 175g (6oz) of the remaining strawberries then press through a sieve and discard the seeds.
11. Stand the bowl of gelatine in a pan of gently simmering water and cook for about five minutes, stirring from time to time until it becomes a clear liquid. Whisk the cream in a bowl until it forms soft peaks, add the strawberry purée and gradually mix in the gelatine until smooth. Spread a few spoonfuls in the base of the centre of the cake, arrange the whole strawberries on top then cover with the remaining strawberry cream. Stick the remaining cake half in place with jam around the edges as before. Chill for four hours.
12. An hour before serving, whisk the mascarpone, lemon rind and icing sugar together in a bowl then gradually whisk in the cream until soft and spreadable. Take out a third of the frosting and split between two bowls, colour one pale pink, the other a deeper pink.
13. Spread a very thin layer of uncoloured frosting all over the cake to stick the crumbs in place then spread a thicker layer all over, being more generous on the top. Spread the sides smooth with a knife.
14. Using a teaspoon and round bladed knife, press small dots of dark pink frosting in a band around the base. Make a second paler pink band above and a third plain band of uncoloured frosting then smooth the sides to merge colours with a palette knife.
15. Decorate the top of the cake with edible flowers and small strawberries, if liked.