Shari's Strawberry cake (nigella)


for the spongecake

75 grams butter
100 grams sugar
4 egg yolks
150 grams cake flour
1 ½ teaspoons baking powder
2 tablespoons milk

for the meringue

4 egg whites 200 grams sugar

for the filling

1 litre strawberries 250 ml double cream

  1. Combine sugar and butter until white and smooth. Add one yolk at a time, while whisking. Combine flour and baking powder in a bowl, add this into the egg-butter mixture and then add the milk.
  2. Now turn the oven to 150C. In a seperate bowl whisk the eggwhites until hard peaks, add the sugar, whisk a moment more until glossy.
  3. Take a deep baking tray ( 30x40 cm), line with baking paper. Spread the sponge mixture onto the tray. Spread the meringue on top. Bake the cake for 20 minutes.
  4. Let the cake cool and when cool, remove the paper.
  5. Whisk the cream fluffy. Slice the strawberries.
  6. Right before serving, cut the cake in half, on one half spread the whipped cream and place the strawberries on top and sandwich the cake together. Serve.