Strawberry Cardinal

I haven't really gotten around to baking something in the past few weeks, because I've been somewhat preoccupied with sewing. Well, and there wasn't really anyone who could've eaten it with me. And I'm on somewhat of a half-assed diet again (and really, when am I not?).

So today I visited my former work place, so I used the chance of knowing there were plenty of people who I could share with (and who usually were very keen on eating my cakes) and finally made something again. I realize it may not look like much, but don't judge a book by its cover (Heh. A publishing pun.)...or in this case, a cake by its outside - it's aaaaall on the inside.

The base and top each are a layer of sponge and a layer of meringue. The bottom layer is soaked in lemon curd and topped with vanilla whipped cream and strawberries. Sound better now?

I have no idea idea why this is called a strawberry cardinal, by the way. Just go with it.

Strawberry Cardinal

For the sponge:
2 eggs plus 4 egg yolks
80g flour
1/2 tsp of baking powder
70g of powdered sugar

For the meringue:
4 egg whites
100g sugar

For the filling
2 tps lemon curd
300-400g of strawberries (well, basically as many as you want to be in there)
250ml vanilla whipped cream (alternatively: whipped cream plus 2 pkg. of vanilla sugar or 1/2 tsp of vanilla extract)


1. Whisk the eggs, egg yolks and the powdered sugar with an electric mixer until they have tripled.

2. Sift the flour and powdered sugar on top and carefully fold in until it's just incorporated.

3. Divide the dough between two 28 or 30cm greased springform pans.

4. Mix the egg whites for a minute, then slowly add the sugar and continue whisking until a fairly firm meringue has formed (it doesn't have to be super stiff, though, or you won't be able to spread it on the dough).

5. Divide the meringue between the two pans, and spread it over the dough.

6. Bake on 150°C for about 20 to 30 minutes.

7. Whip the vanilla whipped cream, cut up the strawberries into small pieces and mix the two.

8. When the cakes are completely cooled, spread a thin layer of lemon curd on the bottom layer, spread the whipped cream on it and put the second cake layer on top.

9. Sprinkle with powdered sugar right before serving. (Or decorate with whipped cream and more strawberries. Basically, be a lot more creative than I was!)


Bon appetit!


♥ Nicole