Strawberry and Cream Cake Recipe

Recipe Linda Lipschitz from Belle’s Patisserie Ingredients:

  • 2 cups sifted cake flour
  • 2 ½t baking powder
  • ½t table salt
  • 1¼ cups sugar, divided
  • ½ cup canola oil
  • ¼ cup fresh lemon juice
  • 4 large egg yolks
  • 8 large egg whites
  • 1t cream of tartar
  • Strawberry jam for the filling
For the icing:
  • 1T gelatin
  • 2T boiling water
  • 1 cup whipping cream
  • ¼ cup sugar
  • 250ml sour cream
Directions: Preheat oven to 180°C. Stir together the cake flour, baking powder and one cup of sugar in a large bowl. Make a well in the centre of the mixture and add oil, lemon juice, egg yolks and water. Beat at medium-high speed with an electric mixer for three to four minutes or until smooth. Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup of sugar, one tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into the flour mixture before folding in the remaining egg white mixture. Spoon the batter into six greased and floured eight-inch round cake pans. Bake at 180°C for 12 to 15 minutes or until a wooden pick inserted in centre comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks and cool completely for about one hour. To make the icing, stir together gelatin and boiling water in a small bowl and cool completely (about 20 minutes). Beat the whipping cream and gelatin mixture at high speed with an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Stir in sour cream, ¼ cup at a time, stirring until just blended after each addition. Spread filling between cake layers, leaving a ½ cm border around edges (about a 2/3 cup between each layer). Cover the cake with plastic wrap and chill for eight to 24 hours. Spread strawberry icing on top and sides of the cake. Chill for two hours before serving. For more information about Belle’s Patisserie, visit