Strawberry Swirl Cake
PREPARATION 30 min COOKING 15 TOTAL TIME 45 min + cooling
Ingredients:
130gr plain flour
150gr sugar
50ml sunflower oil
4 medium eggs
8gr baking powder
350gr strawberries (leave 50gr for decoration)
1/2 lemon juiced
250ml whipping/double cream
4 spoons sugar for the cream and strawberries
Optional powdered sugar to decorate
Method
1.Whisk the eggs with sugar until you get white fluffy texture. Then add the oil and whisk again. Mix the flour with baking powder and then start adding it slowly to the mixture. Pour the mixture in a tray with baking paper size 30x40cm ideally or 35x35cm. Spread the mixture evenly with a spatula. Bake at 170 degrees for 15 min.
2. While you bake the sponge cut your strawberries in small peaces and add then to a sauce pan with 2 spoons of sugar and the lemon juice. Cook for about 3-4 minutes until the strawberries soften and sugar melts then let it cool off. Take out the sponge on a cooling rack and peel off the paper.
3. Whisk the cream with the remaining 2 spoons sugar until you get a stiff peak. Now we start the assembling by pouring a bit of the strawberry juice (without bits) on the sponge so that you cover the whole surface. Then spread the whipped cream on top and do not go all the way to the edges but make it even. Then roll over from the long side slowly and without too much pressure. Top with powdered sugar and strawberries.
Notes:
Instead of powdered sugar you can decorate with whipped cream and fresh fruit.
