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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The sheet cake is from Williams-Sonoma cakes book, the filling is my own creativity. I have to admit that it was real hard work. If making for the first time, just double the cake Ingredients and use 2 baking sheets. Read more . Best served on the same day. I have made this one 4 or 5 times and never failed to impress my guests. Ingredients:
sheet cake |
2/3 cup plain flour |
pinch of salt |
4 large eggs, separated, plus |
1 large egg yolk, at room temperature |
2/3 cup granulated sugar |
1/2 tsp vanilla |
1 tbsp icing sugar if storing the cake |
filling |
3 tsp gelatin powder |
4 tbsp water |
2 cups heavy cream |
3 tbsp icing sugar |
4 (120ml) container strawberry yogurt |
1/4 cup strawberry chopped |
topping and decoration |
1/2 cup heavy cream whipped with 1 tbsp icing sugar |
1/4 cup toasted silvered almonds |
3 tbsp strawberry sauce |
Directions:
1. Preheat the oven to 350 F (180C). Butter the sides and bottom of a 10 x 15 x 1 inch
2. Baking sheet. Line the bottom with parchment paper, butter the paper and sprinkle With flour.
3. Sieve the flour and salt together and set aside.
4. Beat the 5 egg yolks and 1/3 cup of the sugar on medium high speed until thick and pale yellow and falls like a ribbon when the beaters are lifted.(3-4 minutes). Add the vanilla and beat till combined.
5. In a clean bowl, beat the egg whites until soft peaks form. Start adding the remaining 1/2 cup sugar 2 tbsp at a time until shiny and stiff peaks form.
6. Fold in the egg yolks mixture then sprinkle the flour mixture over them and fold again. Spread the mixture in the baking sheet and bake for 18-20 minutes until springy to the touch. Cool for 25 minutes.
7. Cover the bottom and sides of a round glass bowl with plastic (cling film).Cut the cake into stripes and use to line the sides and bottom. Making sure to cover all empty spaces with small pieces of cut cake. Make sure to make a round cut for the bottom.
8. Make filling:
9. Sprinkle the gelatin over the water in a small heatproof bowl and leave for 5 minutes till Spongy. Set the bowl over a saucepan of simmering water and stir until dissolved.
10. Quickly whip the 2 cups heave cream with the icing sugar till peaks form then add the gelatin mixture and beat until only combined. Fold in the strawberry yogurt and the chopped strawberry until all combined.
11. Fill the prepared cake bowl with the yogurt cream mixture and cover with the round cut cake. Seal tightly with the edges of the plastic wrap and chill for 3-4 hours.
12. Invert the cake into a deep serving dish , spread all around with cream and drizzle strawberry sauce around the sides. Sprinkle with almonds. Enjoy!!
13. N.B If storing the cake, sift 1 tbsp icing sugar over a sheet of parchment and Invert the baked cake over. Roll the cake and the parchment like Swiss roll method and seal the sides. Store at room temperature for up to 2 days
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