Polka-dot strawberry cake

Polka-dot strawberry cake

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(3 ratings)

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Cooking time

Prep: 1 hr, 30 mins Cook: 25 mins plus overnight chilling

Skill level

For the keen cook

Servings

Cuts into 12 slices

Feeling ambitious enough to take on this showstopping bake? With its decorative sponge and fruit topping, it has real wow factor

Nutrition and extra info

Additional info

  • sponge only
Nutrition info

Nutrition per slice

kcalories
605
protein
10g
carbs
51g
fat
40g
saturates
24g
fibre
2g
sugar
38g
salt
0.5g

Ingredients

  • 1kg strawberries, hulled, except for 8 berries
  • 1 tbsp icing sugar
  • juice ½ lemon
  • butter, for greasing

For the polka dots

  • 1 large egg
  • 25g golden caster sugar
  • 25g plain flour
  • few drops pink food colouring
  • few drops red food colouring

For the cakes

  • 8 large eggs
  • 200g golden caster sugar
  • 200g plain flour
  • 2 tsp baking powder
  • 50g butter, melted
  • 2 tsp vanilla extract

For the filling

  • 500g mascarpone
  • 5 tbsp icing sugar
  • 300ml double cream

To finish

  • 3 tbsp apricot jam
  • icing sugar, for dusting

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Method

  1. Slice 300g of the strawberries. Put in a pan with the icing sugar and lemon juice. Gently heat until the juices start to run, then cook, uncovered, for 2 mins. Tip into a food processor or mini blender and whizz to a purée, then press through a sieve to remove the seeds.
  2. Grease and line the base and sides of a 23 x 33cm Swiss roll tin. Grease and line the base of a deep 20-21cm round cake tin. (You will also need a deep 23cm round cake tin for later.) To make the polka dots, whisk the egg and sugar using a hand-held electric whisk until thick, pale and the mixture leaves a trail when the whisk blade is lifted. Sift in the flour and fold in using a spatula until well mixed, then fold in 1 tbsp of the strawberry purée and a few drops each of the pink and red food colouring.
  3. Spoon small dots of the mixture randomly over the base of the Swiss roll tin, leaving a little space between each dot. Place in the freezer for 20 mins until the pink dots are firm to the touch.
  4. To make the cakes, heat oven to 180C/160C fan/gas 4. If you have a tabletop mixer, you can make the whole quantity in 1 batch. If using a handheld electric whisk, it will be easier to make the cakes in 2 batches of 4 eggs each. Whisk the eggs and sugar until the mixture is light and pale, and the whisk blades leave a trail when they are lifted – this will take 5-8 mins. Sift in the flour and baking powder, drizzle in the butter and vanilla, and fold everything together using a spatula until all the flour is incorporated.
  5. Pour half the mixture into the prepared cake tin and the other half over the Swiss roll tin, spreading it out evenly. Bake the rectangular cake for 15 mins and the round cake for 25 mins. Turn out each cake onto a tea towel, then remove the paper and invert onto a wire rack to cool.
  6. To make the filling, beat together the mascarpone, icing sugar and remaining strawberry purée. Chop 200g of the remaining strawberries into small pieces. Whip the cream to soft peaks and fold into the mascarpone with the chopped strawberries.
  7. Line the base and sides of the 23cm round cake tin with cling film. Trim the edges of the rectangular cake, then cut into 2 x 9cm-wide strips lengthwise. Fit around the sides of the tin, trimming to fit if necessary. The cake should butt together fairly tightly.
  8. Cut the round cake into 3 layers (you could cut it into 2 layers if you find it easier, and divide the following filling accordingly). Place the bottom layer in the base of the cling film-lined tin. Reserve 3 rounded tbsp of the filling in a small bowl, then spoon half the remainder over the cake, smoothing it flat. Place a second cake layer on top and add the remaining filling, smoothing it flat. Top with the last cake layer. Cover the cake with cling film and chill for 24-48 hrs, along with the small bowl of reserved filling.
  9. Carefully remove the cake from the tin and peel off the cling film. Slide the cake onto a serving plate. Slice the remaining hulled strawberries. Spread the reserved filling over the top of the cake and fill with sliced berries, adding in the 8 whole ones.
  10. Warm the apricot jam with 2 tbsp water in a small pan, then press through a sieve. Brush liberally over all the strawberries. Dust the top edge of the cake with icing sugar. Chill until ready to serve.

Recipe from Good Food magazine, July 2013

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Comments

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lezclark's picture
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I made this for a baking competition at work and adapted it to a wheat/gluten free version using Doves Farm flour. Took quite a long time to complete but the end result was amazing.
My most favourite cake ever and if I get the time, I will definitely be making this again.
(I won the competition13 votes to 2 so others obviously agreed!) :)

mother_ship's picture
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Made this for a retirement party and it went down a treat! I did have to tie a ribbon around it as the middle started to bow!

Charlwoj's picture

Not quite sure what I did wrong, but the pink dots didn't really show up. I have a slightly discoloured sponge.

hilaryys's picture
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This is absolutely delicious and looks splendid. Follow the recipe and you should get a good result. Just a couple of observations - do keep your pink polka dots SMALL for best effect - mine were a bit huge though still fun. It's not entirely easy to tell when the sponges are done because they are almost fatless - but the timings in the recipe seemed about right. Don't trim the rectangular sponge too much at the short ends - my strips were just too short to meet and I had to fill - not a disaster but didn't give the perfect effect. Do make sure you use a deep 23 cm tin to assemble the cake it ends up being really tall. I did manage to slice the round sponge into three - used the cotton method for the top layer which worked well but wouldn't work to separate the bottom two layers so I used a long serrated palette knife which was made for the job!

w1lmington's picture

omg cannot wait to try this. Will post results!

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