Ingredients

• 100g Strawberries
• 4 Egg Yolks
• 320g Caster Sugar
• 30ml Milk
• 15g Vegetable Oil
• 120g All Purpose Flour
• ¼ teaspoon Baking Powder
• 4 Egg Whites
• 600g Whipping Cream
• 50g Blueberries

Tools

• Oven
• Parchment paper
• Whisk
• Cooling rack
• Kenwood Chef
• Round pan - 18cm (7")
• Medium bowl
• Kenwood bowl - kenwood chef
• Medium bowl
• Cutting board
• Serving plate

Method

1. Pre-heat oven - 160°C
2. Line a clean round pan with parchment paper
3. Add egg yolk and caster sugar to a clean medium bowl
4. Whisk until pale and light
5. Add milk and vegetable oil to the medium bowl
6. Whisk until combined
7. Sift all purpose flour and baking powder into the medium bowl
8. Mix until combined then set aside
9. Attach Whisk
10. Add egg white to the Kenwood Bowl
11. Mix with splashguard fitted - 1 min, Speed Max
12. Add caster sugar to the Kenwood Bowl gradually while machine is running
13. Mix with splashguard fitted until light and fluffy - 3 min, Speed Max
14. Fold meringue into medium bowl
15. Pour batter into round pan
16. Bake - 30 min, 160°C
17. Remove from oven
18. Let cool slightly
19. Turn out onto cooling rack until completely cool
20. Clean Kenwood Bowl
21. Attach Whisk
22. Add whipping cream and caster sugar to the Kenwood Bowl
23. Mix with splashguard fitted until thickened - 3 min, Speed Max
24. Transfer some of the cream to medium bowl
25. Add strawberries to the medium bowl
26. Mix until combined then set aside
27. Place cake on cutting board
28. Cut into halves
29. Place one cake on serving plate
30. Transfer cream to cake
31. Spread evenly
32. Top with the second half of the cake
33. Coat the whole cake with the rest of whipped cream
34. Decorate with blueberries and strawberries
35. Serve

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