Inspired by the Patisserie Glace Strawberry Shortcake I had yesterday, I decided to do a strawberry cake. By the way, for those who've not gone to Patisserie Glace at Chinatown Plaza, you must!! It's got really yummy cakes! Anyway, so I bought some strawberries and attempted my very first layer cake. It was a good excuse to finally use the cake ring I bought.
I couldn't find a light strawberry sponge cake recipe that used whole eggs, since most of them called for beating the egg whites and yolks separately to maximise the volume of the cake. So I decided to just go with a Victoria sponge recipe in my James Martin Desserts cookbook, which I suppose was just a pound cake recipe (i.e. equal parts of butter, eggs, sugar, flour). I then whipped some cream with icing sugar to make the filling and spread it over the strawberry quarters.
Oh... and I had so much trouble creaming the cake batter and whipping the cream using my handheld food processor whisk attachment. Why? Cos my Kenwood mixer has DIED on me. It refuses to turn on. The last time I used it, I had to cajole it for 15 min before it started. This time, when I turned it on initially, I heard a whir for maybe ONE second and it died... Sigh. And the warranty is over since I got it just about over a year ago during my birthday. Bah. Maybe it's time to finally invest in a Kitchenaid. Guess I can't really make anything for now, let alone macs. Boohoo.