Recipe: Strawberry Shortcake

Ingredients

Preheat the oven to 170°C (338°F) and line an 18cm round cake tin with parchment paper.
Separate the egg yolks and egg whites, then beat the egg whites with sugar until stiff peaks form.
Combine the egg yolks with the egg white mixture.
Fold in sifted flour gently into the egg mixture.
Mix milk and melted butter, then combine with a small portion of the egg white mixture before adding everything together.
Pour the batter into the prepared cake tin and bake for about 40 minutes.
Once baked, cool the cake in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Wrap the cooled cake in cling wrap and leave at room temperature overnight.
Slice the cake horizontally into two layers and brush syrup on the cut sides.
Whip the cream and spread it on one layer of the cake, then add sliced strawberries and more cream.
Top with the other layer of cake and frost the entire cake with whipped cream, decorating with strawberries.

Servings

8 slices

Calories

282

Total fat

16g

Total carbohydrates

31g

Total protein

Sodium

39mg

Cholesterol

111mg