Costco Strawberry Cake

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Ingredients

  • For the cake layers:

  • 6 egg whites

  • 1/2 teaspoon cream of tartar

  • 125g granulated sugar

  • 6 egg yolks

  • 125g granulated sugar

  • 80ml vegetable oil

  • 100ml water, cold

  • 1 tablespoon vanilla extract

  • 200g plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • For the sweet milk:

  • 400ml whole milk

  • 2 tablespoons granulated sugar

  • 2 teaspoons vanilla extract

  • For the whipped cream:

  • 600ml double cream

  • 150g icing sugar

  • 2 teaspoons vanilla extract

  • Extras:

  • Around 400g strawberries, washed and cut into slices (there's no exact measurement for this, you can fill the cake with as many or as little strawberries you want)

  • Plus some extra strawberries, to decorate

  • Chocolate sprinkles, also to decorate (optional)

Directions

  • Making the cake layers:

  • Start by pre-heating your oven to 180c/350f. Also line the bottom of two 8 inch cake tins with some baking paper. DON'T grease these tins, just add a circle of baking paper to the bottom of them.

  • In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites start becoming foamy, slowly pour in the first 125g sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.

  • In a separate large bowl, add the egg yolks and the second 125g of sugar. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 2-3 minutes.

  • Add the oil, water and vanilla into this, whisk until combined. Now add the flour, baking powder and salt, whisk just until you get a smooth batter.

  • Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.

  • Pour this into your cake tins then bake at 180c/350f for around 45-50 minutes, a toothpick inserted into the centre should come out clean.

  • As soon as these come out of the oven, flip them upside down onto a wire rack. Don't take them out of the tin, just leave them in the tin, upside down. Leave them like this for 20 minutes.

  • Making the sweet milk:

  • In a pot, add the milk, sugar and vanilla. Heat this until the milk is warm, we don't need this to come to a boil, we're just heating it so that the sugar can dissolve. You can also just do this in your microwave. Leave this aside until you're ready to use it.

  • Once your cakes have cooled upside down for 20 minutes, turn them over and poke a few holes into them using a knife or skewer. Pour the sweet milk over them, now leave them to soak the milk and to cool completely. The don't need to be upside down now, just leave them to cool in the tin, but not upside down.

  • Making the whipped cream:

  • In a large bowl, add the double cream, icing sugar and vanilla. Whip these together until the mixture thickens and you get firm peaks.

  • Leave this in the fridge until you're ready to use it.

  • Putting the cake together:

  • Once you cake layers have cooled completely and the whipped cream has been made, you can assemble your cake.

  • Place one of the cake layers down onto a cake board or plate, spread a layer of the whipped cream onto this.

  • Arrange your strawberry slices on top of this, then spread a thin layer of whipped cream over the strawberries. Now add the second layer of cake.

  • Cover the cake with the rest of the whipped cream, covered the sides with chocolate sprinkles, then piped whipped cream on top and added some whole strawberries.

  • Leave the cake in your fridge for about 20 minutes so that the whipped cream can set up a little, then cut into it and enjoy!