Ingredients
The Sponge
6 medium eggs beaten
200gr golden caster sugar
200gr soft unsalted butter
200gr sift self raising flour
1tsp baking powder
2tsp of vanilla extract
Strawberry frosting
300gr soft unsalted butter
150gr melted white chocolate
600gr sift golden icing sugar
100gr of fresh ripe strawberries
1tsp vanilla paste
Method
The Sponge
Preheat the oven to 180ºC andbutterand line two20cm sandwich tins.In a large bowl beat all the ingredients together with a woodenspoon till the mixture is smooth and light.Divide the mixture into the 2 tins,level and bake for 20 minutes until askewer comes out clean. Leave to cool into the tin for 5minutesand thenturn on a cooling rack.
Strawberry frosting
Beat the sugar and butter together till pale and fluffy. Beat in the melted white chocolate. Remove the stalk from strawberries and cut them in small pieces. Starting at slow speed beat them into the butter mixture with the vanilla paste. Once fullyincorporated increase the speed till the mixture is smooth fluffy and a gorgeous pink colour.
To build the cake
Place one of the lovely light sponges on to your cake stand, securing itwith a bit of frosting. Using a disposable piping bag pipe the frostingcreating some large petal shape bulb going around the sponge. Coverthe middle with finely shopped strawberries and fresh mint. Coverwith the second sponge making sure to get the base on the top soyou get a perfectly level cake. Again pipe the rest of the frostingaround the edge andfillthe centre with a selection of strawberriesdipped in white chocolate and drizzle with dark chocolate. For acelebratory effect sprinkle few flakes of 23c edible gold leaf on thestrawberries. Chill andremove from refrigerator 1h before serving so the frosting is niceand soft and serve with rosé sparkling wine.
You know you deserve it…