Fraisier (French strawberry sponge cake)

    12 hours 55 min

    This classic French strawberry cake is simply the best.


    2 people made this

    Ingredients
    Serves: 7 

    • For the sponge
    • 2 eggs, separated
    • 60g caster sugar
    • 1 teaspoon lukewarm water
    • 60g plain flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 500g strawberries
    • For the pastry cream
    • 50g butter, softened
    • 1 egg
    • 20g cornflour
    • 60g caster sugar
    • 180ml milk
    • 2 teaspoons vanilla sugar
    • For the decoration
    • 200ml chilled whipping cream
    • 1 sachet whipped cream stabiliser
    • 2 teaspoons vanilla sugar

    Method
    Prep:35min  ›  Cook:20min  ›  Extra time:12hr  ›  Ready in:12hr55min 

      Make the sponge

    1. Preheat the oven to 180 C / Gas 4.
    2. Beat the egg yolks, sugar and lukewarm water until pale and fluffy. In another bowl beat the egg whites until stiff. In a third bowl, combine the flour, baking powder and salt. Add this mixture to the egg yolks. Then fold in the whites. Tip into a well-greased springform tin.
    3. Bake for 20 to 25 minutes in the preheated oven. Remove from the oven and cool on a wire rack.
    4. Make the pastry cream

    5. In the meantime, prepare the pastry cream. In a bowl beat the butter until creamy. Set to one side. In a small bowl stir the egg with the cornflour until smooth.
    6. In a saucepan, bring the milk to the boil and add the vanilla sugar. Pour the hot milk over the egg-cornflour mixture while whisking constantly. Transfer it to the saucepan and cook over low heat while whisking constantly. After 1 minute, remove from heat. Stir in the butter and return to the heat. Over very low heat, whisk until thickened. Remove from the heat and let cool to lukewarm.
    7. Assemble the cake

    8. Cut the sponge cake in 2 equal layers. Place the first layer on a cake plate. Make a sturdy ring out of tin foil and place it around the cake to prevent the filling from oozing out.
    9. Spread a thin layer of pastry cream over the cake. Cut 6 to 7 strawberries in half and place them around the edge of the sponge cake. Dice a few strawberries into small pieces and distribute them in the centre.
    10. Pour the rest of the pastry cream over the cake. Dice some more strawberries into small pieces (reserve some for the decoration) and distribute them over the cake. Cover with the second sponge and refrigerate for 1 hour.
    11. For the decoration

    12. Place the whipping cream in the freezer for 15 minutes so it's well chilled. Pour the cream into a jug, add the vanilla sugar and whipped cream stabiliser and whip until stiff.
    13. Remove the cake from the fridge and remove the tin foil ring. Cover the cake with the whipped cream and garnish with the reserved whole strawberries.
    14. Refrigerate cake for at least 2 hours or even better until the next day so it does not collapse when you cut it.

    See it on my blog

    Find this recipe on my blog (in French)

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