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14- Layer Strawberries & Cream Cake

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Directions

  1. Preheat the oven to 180ºC. Grease a 13x9-inch pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Gradually mix in dry ingredients, alternating with the buttermilk.
  4. Pour batter into prepared pan, and spread out evenly. Bake for 30 - 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow them to cool completely in the pan on a wire rack.
  5. In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes. Microwave for 30 seconds or until the gelatin is completely dissolved. Set aside.
  6. Whip the cream until soft peaks, add the cream cheese and mixing bowl. Whip to soft peak stage. Add gelatin mixture. Continue to whip to stiff peaks.
  7. When the cakes are cooled completely, trim the edges off each so they’re all the same size.
  8. Add a bit of frosting to a large board and place the first layer of cake, spread a thin layer of jam and a layer of icing.  Top with sliced strawberries and a bit more icing on top. Repeat with remaining cake layers, leaving the last one bare.
  9. Cover the entire cake in the whipped cream frosting.  Place in the fridge to set.
  10. While chilling, make strawberry roses,  slice down the sides and curve the edges as seen in the video.
  11. With remaining icing, pipe the edges with nice borders.
  12. Decorate the cake as you wish with strawberries and any remaining icing.
  13. Slice and enjoy!