Strawberry Fresh Cream Cake (Microwave Edition)
Romantic Strawberry Fresh Cream Cake Made Easily in the Microwave
This is a visually appealing strawberry fresh cream cake, generously decorated with vibrant strawberries. It’s a beautiful and delicious dessert perfect for any occasion.
Cake Batter Ingredients- 1 cup cake flour
- 1 Tbsp milk
- 4 large eggs
- 4 large egg yolks
- 2 Tbsp butter
Cooking Instructions
Step 1
Crack 4 large eggs into a bowl. Carefully remove the chalazae (the white stringy bits attached to the yolk) to help reduce any eggy smell, ensuring a fresher cake.
Step 2
Add the 4 egg yolks to the bowl with the whole eggs. The extra yolks will contribute to a richer, moister, and more tender cake crumb.
Step 3
Measure 3/4 cup of sugar (using a paper cup) and 2 tablespoons of honey (using a standard adult-sized spoon) and add them to the egg mixture. These sweeteners will balance the egg flavor and add a pleasant sweetness.
Step 4
Sift 1 cup of cake flour (measured by paper cup) over the egg and sugar mixture. Using a spatula, gently fold the flour into the wet ingredients, moving from the bottom upwards, until just combined and no streaks of flour remain. Be careful not to overmix.
Step 5
In a separate small bowl, melt 2 tablespoons of butter and 1 tablespoon of milk together using a double boiler (bain-marie). Once melted, gradually incorporate this warm butter-milk mixture into the cake batter, stirring gently. Adding it in stages prevents the batter from separating and ensures a smooth consistency.
Step 6
Pour the finished batter into a size #2 round silicone mold that is microwave-safe. Fill the mold only about 50-60% full to allow room for the cake to rise. Gently tap the mold on the counter a few times to release any large air bubbles. Microwave on high power for 2 minutes, then another 2 minutes, for a total of 4 minutes. (Cooking time may vary depending on your microwave’s wattage.)
Step 7
If you have too much batter for one mold, you can divide it into two portions and bake them separately, similar to making a genoise cake in a rice cooker. This ensures even cooking and a better texture.
Step 8
In a clean, chilled bowl, combine 1+1/2 cups of cold heavy cream with 1 tablespoon of sugar. Whip the cream using an electric mixer or a whisk until stiff peaks form. This means when you lift the whisk, the cream should stand straight up without drooping.
Step 9
For the filling, you’ll mix some of the whipped cream with mixed canned fruits. Set aside enough whipped cream for frosting the outside of the cake, and gently fold the drained mixed fruits into the remaining cream. Be mindful of excess liquid from the fruits.
Step 10
Once the cake sponge (genoise) is baked and completely cooled, slice it horizontally. Spread a generous layer of the fruit-mixed whipped cream onto one slice of the cake. Add a layer of fresh strawberries on top of the cream. If you baked two separate sponges, you’ll have four cake layers in total. Stack these layers, spreading cream and strawberries between each. Finally, frost the entire outside of the cake with the reserved plain whipped cream. Decorate the top and sides generously with fresh strawberries for a beautiful finish!
