and wild blossoms with fluttering wings
under the setting of the sun
cake
- 4 large eggs, room temperature (local cruelty-free or sub with applesauce)
- 130 g granulated sugar
- 85 g cake flour, or all-purpose, sifted
- 2 Tablespoons whole milk (coconut milk works lovely)
- 2 Tablespoons unsalted butter, melted (plant-based or coconut oil)
- 1 teaspoon vanilla extract
strawberry whipped cream frosting
- 360 mL heavy whipping cream, chilled (canned coconut cream or dairy-free heavy cream)
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 332 g fresh strawberries, halved
optional topping and decoration
- dried shredded coconut, to taste
- cherries or other seasonal fruit
Preheat oven to 175C. Line bottom of a 20cm round cake pan with parchment paper. Do not grease sides. In a large mixing bowl, whisk eggs and sugar together over a bowl of warm water until sugar dissolves. Remove bowl from heat and beat mixture with electric mixer on high speed until it thickens and triples in volume, 5-7 minutes or so. Gently fold in sifted cake flour in batches, taking care not to deflate batter. In a separate small bowl, combine melted butter, milk and vanilla extract, then fold mixture into batter. Pour batter into prepared pan and smooth top. Bake for 25–30 minutes. Cool cake in pan for 10 minutes, then run a knife around edges and invert onto a wire rack to cool completely.
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Slice cooled cake horizontally into two layers. Place one layer on a serving plate, spread thick layer of whipped cream, and arrange strawberry halves evenly on top. Add dollop of whipped cream to cover strawberries, then place second layer of cake on top. Spread remaining whipped cream over top and sides of cake. Sprinkle with shredded coconut.
Finish top of cake with whole strawberries. I used cherries this time. Chill cake in refrigerator for at least 1 hour before serving.
All-purpose flour optional, but cake will turn out denser. Batter is best folded in gently in order to retain airiness. Avoid over-mixing. Variety of fruits and decorative flowers may be used to taste.
