Even better, the baked layers of the cake can be wrapped up and refrigerated for up to three days. Perfect if you want to get ahead early for the birthday celebrations.
Here’s what you have to do to make Princess Diana’s favourite birthday cake.
Serves: 12
Ingredients
For the cake
6 large eggs
230g of granulated sugar
75ml of water
5ml of vanilla
170g of all-purpose flour, mixed with a teaspoon of baking powder
For the filling
750ml of whipping cream
Tablespoon vanilla essence
125g granulated sugar
350g pints of strawberries, rinsed, hulled and sliced, reserve some for garnish
Method
First of all, preheat the oven to 180C.
Next, to make the cake you’ll need to grease the bottom and sides of two 8- or 9-inch round layer-cake pans. Then line the bottom with parchment or waxed paper and grease paper.
Add the granulated sugar to each pan, and make sure to coat the bottom and sides of the pan. Shake out any excess sugar.
Get a large bowl to beat the eggs in with an electric mix on high speed until it is pale. This should take around 1 minute.
Slowly add the sugar, by beating this for around 2 minutes (or more, as needed) until the mixture is thick. The mixture should have tripled in volume.
Working quickly with the mixture by stirring in water and vanilla. Then fold in the flour mixture until it is completely blended. Pour this into the prepared pans.
Let this bake for 30 to 35 minutes until the tops are lightly browned. Use a toothpick and put it into the centre to see if it comes out clean.
Let it cool in the pans for 10 minutes.
Next, run a thin-bladed knife between the sides of the pans and cakes to help loosen it.
Invert the pans on the rack and peel off the paper to let it cool completely.
To make the filling you need to beat the cream and vanilla in a large bowl with an electric mixer. This is until soft peaks are formed and when beaters are lifted.
Slowly beat in the sugar until the cream is of a spreading consistency.
To assemble the cake you need to slice each layer in half horizontally by using a long serrated knife.
Then place one layer on a serving plate, and spread with 250ml of whipped cream. Top it with one-third of the sliced berries.
Repeat the process with two more layers. And finally, place the remaining layer on top by spreading the remaining cream over the sides and top.
Garnish with the rest of the berries. Refrigerate the cake until it is ready to serve.
