Strawberry Gateau
User Reviews
4.7
20 reviews
Excellent
Strawberry Gateau
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Delicious Strawberry Gateau from scratch! This gorgeous vanilla cake layered with fresh cream and strawberries is perfect for special celebrations and easy to make.
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Ingredients
For the cake
- 340 g caster sugar 1 ¾ cups
- 330 g all-purpose flour all purpose flour, 2 ½ cups minus two tbsp
- 2 tbsp cornflour (cornstarch)
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 3 egg large
- 150 g unsalted butter or baking spread (Stork, ⅔ cup, softened
- 60 ml vegetable oil ¼ cup
- 180 ml whole milk ¾ cup
- 2 tsp vanilla extract made from vanilla bean
Syrup to brush on cake
- 5 tbsp simple syrup or limoncello / your favourite liquer
- 2 tsp vanilla bean paste
Whipped cream
- 2 tsp powdered gelatine sachet
- 4 tbsp water for the gelatine, cold
- 600 ml heavy cream 2 ½ cups, cold
- 125 g icing sugar powdered sugar, 1 cup
- 2 tsp vanilla bean paste
To fill and decorate
- 85 g almonds for side of gateau, toasted, flaked, 1 cup
- 5 tbsp strawberry jam
- 150 g strawberry divided, fresh, 1 cup
Instructions
Make the sponge layers
- Preheat the oven to 180C (350F). Mist 2 x 20cm (8 inch) cake pans with cake release and line with baking parchment. Spray the parchment too.
- Put the flour, sugar, cornflour, baking powder, soda in a large mixing bowl. Stir to combine the dry ingredients.
- Add the eggs, milk, vanilla extract, butter and oil.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute.
- Divide the batter between the cake tins and bake for 28-30 minutes or until the cakes are risen and coming away from the edges of the tin. A skewer inserted in the centre should come out clean.
- Cool in the tins for 10 minutes before turning out onto a wire rack to cool.
- Level the cake layers if needed and brush with the liquer or simple syrup.
Make the whipped cream
- Sprinkle the gelatine powder over the water in a bowl. Leave it to swell (or "bloom"). Heat in the microwave (or a saucepan) for 5-10 seconds until liquid and cool.
- Whisk the cold cream, icing sugar and vanilla extract until you have soft peaks.
- Add the gelatine into the cream once it reaches soft peaks and continue to whisk until you have firm peaks. Don’t over whip the cream or it might curdle. Put the whipped cream in the fridge for 20 minutes before using.
Assemble the gateau
- Slice half the strawberries into thin rounds to fill the cake and reserve the rest for the top. Stir the jam to soften.
- Transfer the cream to a piping bag fitted with a large star tip. Pipe a ring of cream around the edge of the bottom cake layer.
- Fill inside the ring with softened strawberry jam and then top with the sliced strawberries.
- Pipe another layer of cream over the strawberries and level. Top with the second sponge layer. Smooth cream over the entire cake, reserving some cream to pipe over the gateau.
- Press toasted flaked almonds over the side of the cake and chill in the fridge.
- Pipe rosettes of the cream over the perimeter of the cake and fill the middle with sliced fresh strawberries. Serve immediately.
Notes
- This cake is best eaten on the day it is assembled but will keep in the fridge for another day.
- This cake is best eaten on the day it is assembled but will keep in the fridge for another day.
- The gateau is easier to slice when chilled – allow for the cake to chill in the fridge for an hour or longer before serving.
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
138mg
(46%)
Sodium
277mg
(12%)
Potassium
238mg
(5%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
1133IU
(23%)
Vitamin C
8mg
(9%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 277mg | 12% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
20 reviews
Excellent
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