Baking Dessert

Cream cake

Name: Cream cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Ingredients: 300ml thickened cream; 250g caster sugar; 1 teaspoon vanilla extract; Grated rind 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; 400g strawberries, quartered lengthways; 3-4 passionfruit, pulped; 2 tablespoons orange juice; 2 tablespoons pure icing sugar

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This delicious cream cake is topped with sweet strawberries and passionfruit for pure dessert perfection.

300ml thickened cream
250g caster sugar
1 teaspoon vanilla extract
Grated rind 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

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.
2.

Carefully fold in remaining eggwhite. Spread into pan and bake for 50 minutes.
3.

For strawberry topping, combine all ingredients in a bowl and set aside 1 hour.
4.

Cool cake slightly before turning out onto a wire rack over a tray.
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.