Guests Are A Blessing & So Is Cake.

The guests came and it was an absolute hit, I'll definitely be making this again. The tins were wrong so as I said, I thought these sponges wouldn't work to form a stable cake. I had to around the edge of one to make it similar to the other sponge, the feeling of disappointment was growing because I wanted to use this as a birthday cake- what was I to do but carry on and pray that it all came together. Well, thank Allah, it did come together beautifully. It tasted EXACTLY the way I wanted it and all the guests lovedddd it which is always a good sign. 

Making this cake took me a tad longer than usual because of the change in measurement, as I used an American template for a recipe it was using "cups" instead of metric grams/oz. 
As always I altered the recipe, instead of using a plain cream filling I made a vanilla cream to put inside with the strawberries, mascarpone and a few kiwis I sliced hidden underneath an extra layer of cream before I placed the top of the cake on which i had smothered with strawberry jam (another random last minute decision which stopped any change of dryness). And the final random thing I added- because I believe in having a good texture when it's all getting a bit too soft/trying to add a finish touch, was to add toasted almonds. A sparkler gave it the perfect touch to make it a birthday cake. I hope you like the pictures as requested by brother Khatibi!

Guests are a blessing and so is A.Plate.Of. Cake.

Strawberry Whipped Cream Cake Recipe

Below is the recipe- chop and change however you like! I don't like the way this person has written the recipe at times, so a tip would be to re-write it in brief if you find it a tad irritating the way I did. Let me know if you have a go :o) I found it on an American website randomly. If you want to use metric measurements then you can just use google to find conversion websites where all the converted measurements are listed. Go on, you know you want to ^.^

For the berries:

• 2 pints strawberries, rinsed and hulled (about 4 cups)
• 2 tablespoons granulated sugar
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 
  

For the cake:

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon lightly packed lemon zest
• 2 teaspoons vanilla extract
• 6 large eggs, separated
• 1 1/2 cups granulated sugar
• 
  

For the filling:

• 1/2 cup mascarpone cheese
• 1/2 cup heavy cream
• 
  

For the frosting:

• 1 tablespoon vanilla extract
• 6 tablespoons granulated sugar
• 3 cups heavy cream

INSTRUCTIONS

For the berries:

1. Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
2. Strain macerated berries and reserve syrup separately.

For the cake:

1. Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
2. In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
3. In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling:

1. Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting:

1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
2. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)

To assemble:

1. Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
2. Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
3. Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.