This delicious cream cake is topped with sweet strawberries and passionfruit for pure dessert perfection.
Prep Time : 0:25 | Cook Time : 0:55 | Total Time : 1:20 | Serving : 6 person.
Ingredients
-
300ml thickened cream
-
250g caster sugar
-
1 teaspoon vanilla extract
-
Zest and juice of 1 lemon
-
2 cups (300g) self-raising flour, sifted
-
3 eggwhites
-
Zest and juice of 1 orange
-
1/4 cup (60ml) lemon juice
Strawberry topping
-
400g strawberries, quartered lengthways
-
3-4 passionfruit, pulped
-
2 tablespoons orange juice
-
2 tablespoons pure icing sugar
Method
-
Step 1
Preheat oven to 180°C. Lightly grease and line base of a 24cm springform pan. Beat cream, 175g sugar and vanilla in an electric mixer until soft peaks form. Fold in rind and flour. Beat eggwhites until soft peaks form, then fold a little into mixture.
-
Step 2
Carefully fold in remaining eggwhite. Spread into pan and bake for 50 minutes.
-
Step 3
For strawberry topping, combine all ingredients in a bowl and set aside 1 hour.
-
Step 4
Cool cake slightly before turning out onto a wire rack over a tray.
-
Step 5
Combine orange juice and zest, lemon juice and remaining sugar in a pan over low heat for 2-3 minutes, then pour over warm cake. Top cake with strawberry topping to serve.