Cream Cake with Strawberry Topping

This delicious cream cake is topped with sweet strawberries and passionfruit for pure dessert perfection.

INGREDIENTS​:

• 300ml (10 floz) thickened cream
• 250g (8 oz) caster sugar
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon - 1/4 cup (60ml)
• 2 cups (300g) self-raising flour, sifted
• 3 eggwhites
• Zest and juice of 1 orange

Strawberry topping

• 400g (12oz) strawberries, quartered lengthways
• 3-4 passionfruit pulped
• 2 tablespoons orange juice
• 2 tablespoons pure icing sugar

DIRECTIONS:

1. Preheat oven to 180°C/350F. Lightly grease and line base of a 24cm/10in springform pan. Beat cream, 175g/6.5 oz sugar and vanilla in an electric mixer until soft peaks form. Fold in rind and flour. Beat eggwhites until soft peaks form, then fold a little into mixture.
2. Carefully fold in remaining eggwhite. Spread into pan and bake for 50 minutes.
3. For strawberry topping, combine all ingredients in a bowl and set aside 1 hour.
4. Cool cake slightly before turning out onto a wire rack over a tray.
5. Combine orange juice and zest, lemon juice and remaining sugar in a pan over low heat for 2-3 minutes, then pour over warm cake. Top cake with strawberry topping to serve.

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