This 100% from scratch recipe uses fresh strawberries to make the strawberry jam and shredded coconut in the cake and with the most light and fluffy vanilla whipped cream. Quick, simple and easy to make and perfect served with afternoon tea or even a birthday party.
Makes 10 cupcakes
For the cake
• 35g, 5 tbsp melted butter
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar
• 300ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 vanilla pod or 1 tsp vanilla extract
• desiccated coconut, toasted
• strawberry jam, homemade
Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.
4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°C for 25 minutes. Baking time it will depend on the size of your cake pan.
5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.
6) In the meantime, whip the double cream and add vanilla and sugar and whisk until it is just thick enough to hold its shape. If over whipped can be fix it easily and now read the section 1 helpful tips below.
7) Toasted the desiccated coconut and fry until fragrant. Set aside to cool and ready to use and then roll the cake up and down and topped with whisked cream and strawberry jam.
1) Over whipped cream can be fix it, add a few tablespoons of heavy cream or milk and simply re-whipping it and have it looking smooth and creamy once again.
2) Be careful not to get the saucepan hot because the melted butter will burn.
3) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
4) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
5) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
6) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
7) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
8) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
Recipe Source: Josephine's Recipes