This cake is a playful tribute to the beloved sandwich that has graced countless lunchboxes and picnic baskets, now reimagined as a decadent treat. Beneath its dome of creamy icing lies a treasure trove of flavours and textures: the nutty richness of peanut butter, the sweet tang of strawberry jam and the delicate crumb of perfectly baked cake. It’s a treat that celebrates the simple joys of childhood with a sophisticated twist.
Ingredients:
- 1 cup (46g) freeze-dried strawberries
- 8 tablespoons roughly chopped honey roasted peanuts
- 1 cup creamy peanut butter
- 1 teaspoon finely grated lemon zest
- 1 teaspoon cream of tartar
- 2 cups (400g) dark brown sugar, divided
- 2/3 cup vegetable oil
- 2 tsp vanilla bean paste or extract
- 2 cups (250g) cake flour
- 8 tablespoons strawberry jam
- 2 oz cream cheese, room temperature
- 5 1/4 cups chilled heavy cream, divided
- 8 large eggs, room temperature, separated
- 2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, divided
- 1 teaspoon baking powder
- 1 1/3 cups (267g) granulated sugar, divided
- Food-safe flowers and leaves and freeze-dried strawberries (for decoration)
Method:
Preheat your oven and prepare your dome-shaped cake tin.
Start by making the cake base. Whisk together the cake flour, baking powder and 1/2 teaspoon salt. In a separate bowl, whisk the egg yolks with 1 cup of the brown sugar until light and fluffy. Gradually add the oil, 1 teaspoon vanilla and lemon zest.
In another bowl, beat the egg whites with the cream of tartar and 1/3 cup of the granulated sugar until stiff. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients until just combined.
Pour the mixture into the prepared tin and bake until a toothpick comes out clean. Allow the cake to cool completely.
For the filling, cream the peanut butter with 1 cup of heavy cream, 1 cup of brown sugar and 1 teaspoon of vanilla. Fold in the chopped peanuts.
Slice the cooled cake horizontally and spread the peanut butter filling on the bottom layer.
To make the icing, whip the remaining heavy cream with the cream cheese, remaining granulated sugar and 1/4 teaspoon salt until stiff.
Frost the cake with the whipped cream and decorate with freeze-dried strawberries and food-safe flowers.
