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Preparation
1 hour
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Difficulty
Easy
Cake often appears at birthday parties or joyful days in families and among close friends, so it is loved by many people. Today, Tastetutorial.com will cook to contribute to everyone’s joy with a delicious cake made from strawberry (gato cake)!
Ingredients for Strawberry Cake For 4 people
All-purpose flour 110 gr Cornstarch 30 gr Strawberries 220 gr Chicken eggs 7 eggs (including shells is 342gr) Unsalted butter, melted 70 gr Whipping cream 300 ml Sugar 220 gr Salt 1 gr Vanilla extract 3 ml Lemon juice A little
How to Choose Fresh Strawberries
- Good strawberries will have a characteristic fragrant smell; on the contrary, those that only have a faint aroma may have been sprayed with many chemicals during cultivation.
- Quality strawberries usually have a bright red color and are juicy. Dark red strawberries are likely to be mixed with lower-quality ones by the seller. Avoid purchasing strawberries with green spots, as they will not continue to ripen after being picked like other types of fruit.
- Be mindful of overly plump and oversized strawberries, as they may be full of water inside. If there are black spots, it means they are starting to rot.
- It’s best to choose strawberries that still have their stems and leaves intact. If the leaf stems are dry or yellow, it means these strawberries have been on the shelf for a few days and are not fresh.
- If the distance between the leaf stem and the fruit is far, those will be sweet strawberries.
Tools Needed
How to make Strawberry Cake (gato cake)
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Prepare strawberries
Soak the strawberries in a diluted saltwater solution for a few minutes, then rinse, drain, cut in half, and remove the stems.
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Cook strawberry jam
After preparing the strawberries, set aside about 4 berries for decoration; mix the remaining ones with 100g of sugar and let sit for about 30 minutes before cooking.
Cook the strawberries over medium heat until they become soft and mushy. Then, strain through a sieve, using a spoon to mash the strawberries and remove the solid bits.
Wrap the jam tightly and store it in the fridge refrigerator.
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Whipping Egg Whites
Separate the egg whites from the yolks. Divide 120g of sugar into 3 equal parts.
Using a hand mixer, beat the egg whites until large bubbles form similar to soap, then add a few drops of lemon juice, 1g of salt, and 1/3 of the sugar at low speed. After 30 seconds, add the sugar all at once, and once fully added, increase the mixer speed to high. Beat until the egg whites are fluffy and form stiff peaks.
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Mixing the Cake Batter
In a bowl, add 70ml of unsweetened fresh milk and 70g of melted butter, 3ml of vanilla extract, and mix well with a whisk. Next, sift 110g of flour and 30g of cornstarch into the mixture and stir until combined.
Divide the whipped egg whites into 3 equal parts.
Add 1/3 of the whipped egg whites to the yolk mixture. Quickly fold the ingredients together (scooping and lifting from the bottom) to combine them, and repeat with the remaining 2 portions of egg whites to achieve a uniform mixture.
Tip: When mixing the ingredients with the whipped egg whites, be gentle to avoid breaking the bubbles, which could prevent the cake from rising beautifully.
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Pouring the mold and baking the cake
Move the rack down to the last 4th groove of the oven (if you are using a 48-liter oven with 4 grooves). Preheat the oven to 175 degrees Celsius for 15 minutes before baking to stabilize the temperature. Line the mold with parchment paper (if using a springform pan, no need to line with parchment paper).
Pour the cake batter into the mold, gently tap the mold on a flat surface, then place it in the oven. Reduce the temperature to 150 degrees Celsius and bake for 80 minutes with both top and bottom heat and a convection fan.
Once the cake is baked, slightly open the oven door and wait 10 minutes before removing the cake. Wait for the cake to cool down a bit before taking it out of the mold and dividing it into 3 layers.
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Whipping cream and spreading cream on the cake
Place the whisk into the freezer for about 30 minutes, then take it out to whip 300ml of whipping cream. Whip until the cream is smooth and fluffy, then stop.
Tip: If you don’t have liquid whipping cream, you can use 150g of whipping cream powder mixed with 350ml of unsweetened fresh milk to whip as a substitute.Place the first layer of cake down, spread with a layer of cooked strawberry jam, then place the second layer of cake on top.
Continue to spread whipping cream on and evenly arrange halved fresh strawberries on top, then spread whipping cream again and smooth it out.
Place the third layer of cake on top and finally spread whipping cream over it and smooth the surface of the cake.
Decorate with more strawberries on top, then refrigerate and serve gradually.
Tip:- Put the whisk in the refrigerator to chill, making it easier for you to whip the cream.
- You can decorate according to your preference for a more beautiful appearance.
- Each layer of cake before topping with cream or strawberries should be brushed with a thin layer of sugar syrup or unsweetened milk to keep the cake moist and soft, preventing it from drying out.
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Final Product
The rich and delicious strawberry cream cake looks very attractive. The soft, sweet cake blends with the sweet and sour strawberry jam, creating a fragrant aroma. The ripe, slightly sour strawberries eaten with the cream cake enhance the flavor while making the cake less cloying.
Successful Execution Tips
- No matter what you are baking, you must preheat the oven to stabilize the heat; the baked goods will turn out better. The preheating temperature should be 15 – 30°C higher than the baking temperature.
- Once the batter is poured into the mold, it must be baked immediately; do not let it sit too long, or the cake will easily have a sunken bottom and a narrowed waist.
- Baking at a high temperature will ruin the cake even if the egg whites are whipped perfectly.
- The cake batter should not be too runny, and the egg whites must be whipped to the right consistency; otherwise, the cake will have a hard layer of egg at the bottom.
- After baking, the cake will have a slight egg smell; let it cool and then store it in the fridge, and it will taste much better.
With the recipe for strawberry cake (gato cake) super delicious and super cute from Tastetutorial.com, you can immediately make a lovely cake for your family to enjoy. Hope your joyful day will be more complete. Wishing you success!
*Source of the recipe and images shared from Facebook: Ari Huyền Daisy.
