There's something about the combination of vanilla, strawberries and sponge that screams true classic to me. Maybe it's because I associate it with vintage editions of Women's Weekly and the Country Women's Association cookbook. Or maybe it's because a sponge roll was the only cake I'd want my Mum to make me for fourteen consecutive birthdays. And while any iteration of those three ingredient may look deceptively simple, they are almost always supremely delightful.
In her latest cooking venture, Rey Vakili brings joy to the classic vanilla layer-cake. Inspired by the Glasshouse fragrance All Red Ones, Vakili looks to all fruits sweet, jammy and red to breathe new life into this old classic. Read on for her recipe, the perfect talisman for any special occasion or enjoyable as a mid-week pick-me-up.
- 225g unsalted butter (room temp)
- 1 1/4 cup white sugar
- 4 large eggs
- 1 tsp vanilla essence
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2‑ 1 cup of chopped strawberries and raspberries
- 2 tsp of sugar
- A squeeze of lemon
- A splash of water
- 2 cups heavy cream
- 250 grams mascarpone
- 1/2 cup of icing sugar
- 1/2 tsp vanilla bean paste
- 2 punnet strawberry
- 2 punnet raspberry
1. Preheat oven to 180 degree Celsius. Prepare two 20cm springform cake pans with baking paper and a light spray of cooking spray.
2. Meanwhile, add flour, baking powder, and salt to a bowl and whisk together to combine. Set aside.
3. In a large bowl or a stand mixer, add butter and sugar, then beat until well‑combined, smooth, and fluffy. Add eggs, one at a time, and beat well until each is well‑incorporated and smooth. Add vanilla and beat again.
4. Add flour mixture to the large bowl and beat until just combined – do not over beat.
5. Divide the batter between both cake pans, then use a spatula to spread the batter into the pan. Place into the oven to bake for about 25 minutes minutes. Allow to cool completely before topping and stacking.
1. In a small pan add half a cup of chopped strawberries and raspberries, 2 teaspoons of white sugar, 3 tablespoons of water and a squeeze of fresh lemon juice. Cover with lid and allow to gently cook for a few minutes. The berries will start to dissolve. Stir frequently and add more water if necessary
2. After about 5 minutes it will be so soft you can mush it into a jam. Set aside and allow to cool.
1. Add whipping cream, icing sugar, and vanilla, to a large bowl, beat with an electric mixer until stiff peaks have formed. Add mascarpone and continue to beat, just until smooth. Be careful not to overbeat.
2. Layer, layer, layer!