Strawberry And Walnut Cake
This delightful strawberry and walnut cake is a delightful treat for any occasion. Light and airy sponge cake filled and topped with luscious whipped cream and fresh Alpine or wild strawberries, this dessert is both visually stunning and irresistibly delicious. Follow the simple steps to create this elegant and mouthwatering cake that will surely impress your guests.
— Constant Cookbook
Ingredients
- 3 extra large eggs
- 100g caster sugar
- 50g walnut pieces, roughly chopped
- For the filling and topping:
- 300ml double cream, whipped
- 450g fresh Alpine or wild strawberries, plus extra for decoration
Instructions
- Pre-heat the oven o 180'C/Gas mark 4. Grease and base line an 8inch (20cm) deep round cake tin with greased greaseproof paper.
- Measure the eggs and sugar into a large bowl and whisk at full speed with an electric whisk until the mixture is thick and mousse-like and leaves a trail when the whisk is lifted out of the mixture. Sift the flour onto the mixture and lightly fold in with chopped walnuts. Turn into the prepared cake tin.
- Bake in the pre-heated oven for about 40-45 minutes until well risen, golden and firm to the touch. Allow the cake to cool in the tin for a few minutes, then turn out and leave to cool completely on a wire rack.
- When cold, cut the cake in three, horizontally. Fill lavishly with the whipped cream and strawberries. Spread the remaining cream over the top and sides of the cake and decorate with the reserved strawberries.
Yield
Serves 8
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