Strawberry Cardinal
So I've had a bit of a baking dry spell lately, because...well, I was preoccupied with other things. Mainly, the 20 pounds too much I've been carrying around for the past few months. But the force was too strong today. Had to bake. Just had to. And yummy it was, pounds be d***ed.
Strawberry Cardinal
For the sponge:
2 eggs plus 4 egg yolks
80g flour
1/2 tsp of baking powder
70g of powdered sugar
For the meringue:
4 egg whites
100g sugar
For the filling:
2 tps lemon curd
300-400g of strawberries
250ml vanilla whipped cream
1. Whisk the eggs, egg yolks and the powdered sugar until they have tripled.
2. Sift the flour and powdered sugar on top and carefully fold in until it's just incorporated.
3. Divide the dough between two 28 or 30cm greased springform pans.
4. Mix the egg whites for a minute, then slowly add the sugar and continue whisking until a fairly firm meringue has formed.
5. Divide the meringue between the two pans, and spread it over the dough.
6. Bake on 150°C for about 20 to 30 minutes.
7. Whip the whipped cream, cut up the strawberries into small pieces and mix the two.
8. When the cakes are cooled, spread lemon curd on the bottom layer, spread the whipped cream on it and put the second cake layer on top.
9. Decorate however you desire!
If you want to see more pictures and find out why today baking was a lot more important than my ever-expanding waistline, go visit my BLOG!