How about making the most of the strawberry season to bake a delicious cake? Since I’m sure the answer is a resounding "Yes" — because you’ll easily achieve a wonderfully moist cake — I invite you to take note of this recipe for a vanilla cake with whipped strawberry ganache. I’m sure you’re going to love it!
This vanilla cake, even on its own, boasts a wonderful flavour and aroma. But the magnificent topping of whipped strawberry ganache elevates it to something almost divine. You'll see it's very easy to make — just remember to prepare the strawberry ganache in advance, as it needs to chill in the fridge for at least 6 hours before whipping. Ideally, prepare it the day before and whip it once the cake is baked.
For a perfect result, I recommend baking the cake batter in a perforated tin. The De Buyer perforated stainless steel springform tin is ideal for these types of recipes. Its perforations ensure even baking, a juicy interior, and a crispier exterior. Plus, its easy opening and closing mechanism is incredibly helpful when lining and unmoulding. Its elongated and narrow shape also gives the cake a beautiful finish, perfect for portioning.
The aroma that fills the kitchen while it bakes is simply heavenly. Try it and let me know, because I’m convinced that this vanilla cake with whipped strawberry ganache will become a permanent favourite in your recipe book, just as it has in mine.
Ingredients
For the whipped strawberry ganache
- 180 g strawberries, cleaned and hulled
- 10 g sugar
- 50 g + 140 g whipping cream (minimum 35% fat)
- 120 g white chocolate
For the cake
- 150 g softened butter
- 120 g icing sugar
- 2 eggs
- 40 g honey
- 240 g plain flour
- Seeds from 1 vanilla pod
- 3 g salt
- 6 g baking powder
- 200 g liquid cream
For the soaking syrup
- 100 g water
- 60 g sugar
- 1 teaspoon vanilla powder (or you can use vanilla extract)
Preparation
For the whipped strawberry ganache (prepare the day before)
- Chop the strawberries, place them in a saucepan with the sugar, and cook over low heat for about 15 minutes.
- Once done, blend them thoroughly with an immersion blender. Let it cool slightly and strain to achieve a fine purée without seeds.
- Finely chop the white chocolate and place it in a bowl.
- Heat the 50 g of cream until it boils and immediately pour it over the white chocolate. Stir well until fully combined.
- Add the strawberry purée and mix well until fully incorporated.
- Pour in the remaining 140 g of cream and gently fold it in until fully mixed. Cover the ganache with cling film, pressing it directly onto the surface, and refrigerate for at least 6 hours.
For the cake
- Preheat the oven to 170 °C.
- Put the softened butter, icing sugar and honey into the bowl of your KitchenAid Artisan stand mixer fitted with the paddle attachment, and mix until creamy and well combined.
- Add the vanilla seeds and eggs, and mix again until fully incorporated.
- Combine the flour, salt and baking powder, sift them, and add to the butter mixture. Mix with the paddle until just combined.
- Line your De Buyer perforated stainless steel springform tin with baking paper and pour the batter into the tin.
- Bake at 170 °C for about 40 minutes.
- Once baked, remove from the oven and allow to cool slightly on a wire rack before unmoulding.
For the soaking syrup
- Place all the syrup ingredients in a saucepan and gently bring to a boil.
- Remove from heat and set aside.
Assembling the cake
- Remove the ganache from the fridge and place it into the bowl of your KitchenAid Artisan stand mixer. Fit the whisk attachment and whip on medium speed until it reaches a consistency similar to whipped cream. Keep a close eye on it — if over-whipped, it may split.
- Fit a piping bag with the nozzle of your choice, fill it with the whipped ganache, and set aside.
- Prick the cake in several places with a long toothpick or skewer and brush it generously with the soaking syrup.
- Decorate the cake with the strawberry ganache to create a beautiful finish.
- Serve with a nice coffee or your favourite cup of tea.
Suggestions
- Did you know you can always have strawberry purée ready for this cake or any other? Take advantage of the strawberry season: clean and hull the strawberries (with this WMF strawberry and tomato huller it’s a breeze!), chop and blend them thoroughly, strain to remove the seeds, and freeze in portions — ideally vacuum-sealed.
