Co0King

Here is the recipe:

3 eggs

half cup caster/grinded sugar (100gm)

three-quarter cup cake flour (90gm) 

1 tbsp butter (15gm)

1 tbsp milk

half tsp vanilla essence

TIP: If you don't have cake flour, you can make it by removing 1 and a half tbsp of flour from the measured amount mentioned above and replacing it with 1 and a half tbsp of cornflour/cornstarch and a pinch of salt. Sift the two together a couple of times to make sure all is well combined.

Also for the syrup drizzled on the cake you will need:

3 tbsp hot water

2 tbsp sugar

2 drops of vanilla essence

Mix the sugar in hot water and then add the vanilla. Set this aside for later.

For the strawberries, select a few that you will place on top of the cake. Slice the rest into thin slices and put them into a bowl. Sprinkle 1-2 tbsp of sugar over the sliced strawberries and refrigerate. This is called 'maceration'. It helps make the strawberries nice, soft and juicy for the cake filling.

Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn't stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.

Preheat your oven at 170 C.

Put the butter and milk into a small bowl and set aside.

Sift the flour

Put the eggs in a big glass bowl, then add the sugar. Beat the eggs for 30 seconds. Then dip the bowl in a pan of hot water and keep beating on high speed for 2 minutes. Make sure that the egg mixture doesn't get too warm, if you stick your finger in it, it shouldn't be too warm. Remove from the hot water and now put the small bowl of butter and milk into the hot water and leave it there for the butter to melt slowly.

The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the 'soft peak' stage. 

Once you have reached this consistency,...