Sipi’s strawberry cake


  • 220g (1 3/4 cups) plain flour, plus extra for dusting
  • 180g (3/4 cup) sugar
  • 3 tsp baking powder
  • 180g (6oz) butter, melted
  • 185ml (3/4 cup) warm milk
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 800g (1 lb 12 oz) strawberries
  • 1 tsp lemon juice
  • 3 tblspns icing sugar
  • 750ml (3 cups) double cream


  1. Preheat the oven to 180C (350F/Gas 4).
  2. Grease and flour a 22cm springform tin or a bundt pan.
  3. Put the flour and sugar in a bowl with 1 tsp of the baking powder.
  4. Mix in the butter and then stir in the milk.
  5. Add the egg yolks and vanilla and beat in well.
  6. Whisk the egg whites to soft peaks, incorporating the rest of the baking powder when the eggs have started fluffing up.
  7. Fold the whites into the cake mixture.
  8. Pour the batter into the cake tin and bake for about 1 hour or until a skewer inserted into the centre comes out clean and the top is deep golden and crisp.
  9. Remove from the oven and leave to cool a bit before turning out onto a rack. When cool, slice the cake in half horizontally and put the bottom half on a large serving plate.
  10. Clean and hull the strawberries.
  11. Dice about half the strawberries and sprinkle with a little lemon juice and 1 tblespn of the icing sugar
  12. Whip the cream into stiff peaks with the remaining icing sugar.
  13. Mix the diced strawberries with about a third of the whipped cream and spoon over the bottom of the cake.
  14. Put the other half of the cake on top and thickly spoon the remaining cream over the top and sides, then decorate with the rest of the strawberries.

Serves 8-10

This is best eaten immediately. Any leftovers will keep for a day in the fridge.

From: Tessa Kiros: Falling cloudberries: A world of family recipes

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