Strawberry Dust Sponge
Ingredients
Method
Preheat the oven to 180*c
Place the Eggs and Caster Sugar in your electric mixer. Mixing on the highest speed for 15 minutes. It will have tripled in volume, thickened and be pale in colour.
Sift the Flour, Strawberry Dust and Baking Powder into your thickened mix. Gently fold through ideally with a metal spoon that has some holes. Lastly add the cooled Melted Butter and fold through until combined.
I suggest putting a ring of baking parchment around the edge of the tins, some Butter on the sides of the tins will allow it to stick. Divide the batter between to round tins. Don’t tap the tins to make smooth on top, use a palette knife, we want to keep as much air in as possible.
Bake for 16-18 minutes. It will be done when its springy to the touch and slightly golden on top. Once baked remove carefully from the tin and allow to cool completely.
Gently heat 200g of the Cream to just below boiling point.
Add the White Chocolate and stir until its all melted.
Add this mixture to the Cream and Blueberry Dust. Allow to cool completely.
Once cooled, whip until soft peaks form.
100g Sugar Syrup
To make this you simply add 100g Caster Sugar and 100g Water. Heat until the Sugar is dissolved.
Slice your cakes in half. You will then have 4 layers.
Alternate between Cake, Sugar Syrup, Blueberry White Chocolate Chantilly and a sprinkling of Freeze Dried fruits between the layers as well.
Once you get to the final layer. Spread the rest of the Blueberry White Chocolate Chantilly on top. Clean the side with a palette knife or the flat side of a Dough Scraper. This gives us the naked cake look. Sprinkle some Freeze Dried Fruit on top. Enjoy. If not eating straight away it can be stored in the fridge & also freezes extremely well for those late night treats.
Ingredients
Directions
Preheat the oven to 180*c
Place the Eggs and Caster Sugar in your electric mixer. Mixing on the highest speed for 15 minutes. It will have tripled in volume, thickened and be pale in colour.
Sift the Flour, Strawberry Dust and Baking Powder into your thickened mix. Gently fold through ideally with a metal spoon that has some holes. Lastly add the cooled Melted Butter and fold through until combined.
I suggest putting a ring of baking parchment around the edge of the tins, some Butter on the sides of the tins will allow it to stick. Divide the batter between to round tins. Don’t tap the tins to make smooth on top, use a palette knife, we want to keep as much air in as possible.
Bake for 16-18 minutes. It will be done when its springy to the touch and slightly golden on top. Once baked remove carefully from the tin and allow to cool completely.
Gently heat 200g of the Cream to just below boiling point.
Add the White Chocolate and stir until its all melted.
Add this mixture to the Cream and Blueberry Dust. Allow to cool completely.
Once cooled, whip until soft peaks form.
100g Sugar Syrup
To make this you simply add 100g Caster Sugar and 100g Water. Heat until the Sugar is dissolved.
Slice your cakes in half. You will then have 4 layers.
Alternate between Cake, Sugar Syrup, Blueberry White Chocolate Chantilly and a sprinkling of Freeze Dried fruits between the layers as well.
Once you get to the final layer. Spread the rest of the Blueberry White Chocolate Chantilly on top. Clean the side with a palette knife or the flat side of a Dough Scraper. This gives us the naked cake look. Sprinkle some Freeze Dried Fruit on top. Enjoy. If not eating straight away it can be stored in the fridge & also freezes extremely well for those late night treats.
