Strawberry Heart Joconde Cake

Name: Strawberry Heart Joconde Cake
Ingredients: 1 large egg white; 30 g granulated sugar; 40 g plain flour; 20 g unsalted butter, softened; Red or pink food colouring paste; 3 large egg whites; Red or pink food colouring paste; 85 g ground almonds; 10 g caster sugar; 25 g plain flour; 75 g icing sugar, plus extra for dusting; 30 g unsalted butter, melted, plus extra for greasing; 3 large eggs, beaten; 500 ml milk; 12 platinum gelatine leaves; 250 g caster sugar; 6 eggs; 250 g strawberry jam; 500 g fresh strawberries, stalks removed; 750 ml double cream (150 ml of this will be used for topping the cake and piping the decoration)

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This cake isn’t as hard to make as it looks. I make it in a deep springform cake tin with a removable base. I’ve done a hearts design, but you can choose whatever joconde design you like: squiggly lines, polka dots, stripes or even writing.

Ingredients

For the Hearts

1 large egg white
30 g granulated sugar
40 g

Cake

Method

First, prepare the template for the decorated sponge that will form the outside of your cake. You are going to bake a rectangle of sponge with which to line your cake tin, so measure the circumference and height of the tin and draw a rectangle on to a piece of parchment paper to fit those measurements. Flip over the paper so that the drawn template shows through and line a baking sheet with the