Once done, pour the batter into the prepared pans. Be very gentle and use a light hand to avoid deflating the batter too much. Again, fold the mixture with your spatula using gentle strokes, this time not more than 60 strokes to ensure everything is well mixed. Then add the vanilla and the melted butter/milk mixture. Now put the dry ingredients in a sieve and sift ALL of it gently over the egg mixture. Using a spantula, fold the flour into the egg mixture using long gentle strokes, you can count the strokes, they should not exceed 40. Then take a hand whisk and whisk the egg mixture for a few seconds just to make sure everything is well combined. In the meantime, continue beating the egg mixture for another 5 mintues until thickened. Take care that the water does not go into the butter/milk mixture. Place the bowl with the butter and milk in this hot water so that it melts gently. Remove the bowl from the double boiler and turn off the heat. Then place this bowl over the prepared pan of simmering water and continue beating the egg mixture for 3 minutes. Put the eggs and castor sugar in a large bowl and beat using a hand mixer for 1 minute. We will need this to act as a double boiler in a little while. Take a pan filled a quarter-way with water and put in on the heat, allow it to gently heat up but not come to a rolling boil. Put the butter and milk in a small heatproof bowl and set aside. Sift the flour with the cocoa powder and baking powder 3 times, then add the salt to it and set aside. Grease and line two 8″ round pans, then grease over the parchment paper and dust the inside of each pan lightly with flour. Also, macerate your sliced strawberries by sprinkling the 2 tbsp sugar on them, cover and refrigerate to make them soft and juicy for the cake filling later. Mix the sugar in hot water until dissolved and then add the vanilla. Sieve together and use as per the recipe.įirst prepare the syrup. If you do not have cake flour, you can make your own by simply measuring 1 1/4 cups plain/all purpose flour, then remove 2 and a half tbsp from it and substitute with 2 and a half tbsp of cornflour/cornstarch.
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