This cake has a tender, light crumb made from cake flour and enriched with the natural taste of fresh and freeze-dried strawberries, giving it a vibrant colour and intense strawberry flavour. The addition of Chinese five-spice powder adds a subtle hint of warm spice to complement the fruitiness of the cake.
Ingredients:
- 16 1/2 ounces bleached cake flour (3 2/3 cups, scooped; 470g), such as Swans Down (see notes)
- 2 1/4 ounces freeze-dried strawberries (about 3 heaping cups; 65g), such as Trader Joe’s (see notes)
- 18 ounces hulled strawberries (about 3 1/2 cups quartered fruit; 510g), brought to about 70°F (21°C); see notes
- 12 ounces unsalted butter (about 3 sticks; 340g), soft but cold, about 65°F (18°C)
- 15 3/4 ounces sugar (about 2 1/4 cups; 445g)
- 3 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon (3g) Diamond Crystal kosher salt; use about half the volume or equal weight for table salt
- 1/4 teaspoon Chinese five spice powder
- 6 ounces (about 2/3 cup; 170g) egg whites from about 5 large eggs, brought to about 70°F (21°C)
To serve:
- 1 batch of Swiss buttercream, a triple batch of strawberry whipped cream or a triple batch of cream cheese frosting
- Additional freeze-dried strawberries, to garnish
Method:
Preheat the oven to 175°C (350°F). Grease and flour two 8-inch cake tins.
Blend the hulled strawberries in a food processor until smooth. You should have about 2 cups of puree.
In a food processor, pulse the freeze-dried strawberries to a fine powder.
In a large bowl sift together the cake flour, strawberry powder, baking powder, baking soda, salt and Chinese five-spice.
In another large bowl, beat the butter and sugar until light and fluffy.
Gradually add the egg whites to the butter mixture, beating well after each addition.
Add the dry ingredients to the butter mixture, alternating with the strawberry puree, beginning and ending with the dry ingredients.
Divide the mixture evenly between the prepared trays. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cakes to cool in the racks for 10 minutes, then turn out onto wire racks to cool completely.
When cooled, frost with your choice of Swiss buttercream, strawberry whipped cream or cream cheese frosting. Garnish with additional freeze-dried strawberries if desired.
