Recipe by: Derick and Catherine
See more of Derick’s creations: instagram.com/foodie.south.africa
See more of Catherine’s creations: instagram.com/catherine.groenewald
Buttercream
250g unsalted butter
500g icing sugar
Pink colouring
Vanilla Sponge Cake
250 g unsalted butter (at room temperature) , plus extra for greasing
250 g flour , plus extra for dusting
1,5 tsp Royal Baking Powder
250 g golden caster sugar
4 large free-range eggs
1 tsp vanilla extract.
a few drops of rosewater
300 g fresh Strawberries crowned and halved.
2 Tbs Castor sugar
2 Cup icing sugar
1 Cup butter
A dash of milk or cream.
1 tsp vanilla paste or extract
250ml cream
2 teaspoons caster sugar
Red food colouring
- Preheat the oven to 190°C. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
- Beat the butter and sugar together until very light and fluffy.
- Add the eggs one by one, making sure you beat each one in well before you add the next.
- Add 1 tsp vanilla
- Sift all the dry ingredients and mix into the egg mixture until just combined.
- Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
- Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
- Mix a few drops of rosewater into the strawberries in a baking tray.
- Add 2 Tbsp Castor sugar and mix.
- Bake in a hot oven until caramelized. Allow to cool and blots into a pulp in a food processor
- For the vanilla cream, add the vanilla paste and castor sugar in a bowl then whip the cream until you get soft peaks.
- Spread the vanilla cream and some French strawberries on one cake and place the other cake on top
- Decorate with butter icecream icing coloured to a soft pink. Create a barrier on the top edge and spread the roasted rosewater strawberries paste into the reservoir.