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Serves
US | Metric
Ingredients
For the sponge
  • 250 g Salted Dairy Butter
  • 250 g Golden Caster Sugar
  • 4 medium eggs
  • 2 tsps vanilla extract
  • 200 g Self raising flour
  • 50 g Cocoa powder
  • 50 ml Milk (any sort will do)
For the Bavois
  • 400 g Strawberries
  • 1 sachet of gelatine
  • 400 g Tin of made up custard
  • 300 ml Double cream
  • 1 Lemon (juice of)
  • 1 tsp vanilla extract
  • 175 g Sponge Fingers
  • 100 Sugar Syrup (agave syrup, honey or maple syrup will also work)
For Decoration
  • 12 Strawberries
  • 80 g Chocolate (melted)
  • 20 g White Chocolate Stars
Strawberry Charlotte Cake Strawberry Charlotte Cake

Strawberry Charlotte Cake

Prep 1 hour
Total 25 hours
  1. Grease your deep 20 cm round cake tin on all sides and the bottom with butter, then line the bottom of the tin with greaseproof paper.
  2. Heat your oven to 180℃ 
  3. Make the sponge by creaming together the butter and sugar, then slowly add the eggs and vanilla extract. Then fold through the sifted flour and cocoa powder.  Loosen the mixture with the milk before adding to your cake tin.
  4. Bake for 30-40 minutes, check for a cooked centre by using a skewer. If its clean when you take it out its cooked, if not put it in for longer. Allow to cool on a wire rack.  Once cooled split the cake into 3 equal discs, cutting with a long serrated knife trimming the domed top if needed.
  5. To make the bavois add the vanilla extract to the double cream and whip to form soft peaks but not too firm.  At this stage add the tin of custard and continue to whisk until combined.
  6. Remove the green leaves from the strawberries then use a blender to puree the fruit.  Warm the juice of the lemon then add the gelatine and dissolve stirring quickly.  Add this to the pureed strawberries and then add to the cream mixture.
  7. Build the cake by laying the first sponge disk back into the base of the 20 cm cake tin.  Then line the edge of the tin with the sponge fingers, dipping both ends into the sugar syrup to help secure them in place.  The further two sponge layers will need to be trimmed to allow room for the sponge fingers at the edge, I used a round plate to do this.
  8. Cover the base with a layer of the bavois mix then another sponge disk.  Repeat until all three layers of sponge are covered with bavois mix, then allow to set in the fridge overnight.
  9. Meanwhile melt your chocolate, dip in your Strawberries and add the white chocolate stars. Leave to set in the fridge then add to the cake.
  10. The bavois should have a soft jelly like consistency and hold firm enough to support the cake when cut into 12 equal slices.
  11. Serve cold, keep refrigerated.


Strawberry Charlotte Cake Strawberry Charlotte Cake

Strawberry Charlotte Cake

favorite
print
like
Prep 1 hour
Total 25 hours
Serves
US | Metric
Ingredients
For the sponge
  • 250 g Salted Dairy Butter
  • 250 g Golden Caster Sugar
  • 4 medium eggs
  • 2 tsps vanilla extract
  • 200 g Self raising flour
  • 50 g Cocoa powder
  • 50 ml Milk (any sort will do)
For the Bavois
  • 400 g Strawberries
  • 1 sachet of gelatine
  • 400 g Tin of made up custard
  • 300 ml Double cream
  • 1 Lemon (juice of)
  • 1 tsp vanilla extract
  • 175 g Sponge Fingers
  • 100 Sugar Syrup (agave syrup, honey or maple syrup will also work)
For Decoration
  • 12 Strawberries
  • 80 g Chocolate (melted)
  • 20 g White Chocolate Stars

  1. Grease your deep 20 cm round cake tin on all sides and the bottom with butter, then line the bottom of the tin with greaseproof paper.
  2. Heat your oven to 180℃ 
  3. Make the sponge by creaming together the butter and sugar, then slowly add the eggs and vanilla extract. Then fold through the sifted flour and cocoa powder.  Loosen the mixture with the milk before adding to your cake tin.
  4. Bake for 30-40 minutes, check for a cooked centre by using a skewer. If its clean when you take it out its cooked, if not put it in for longer. Allow to cool on a wire rack.  Once cooled split the cake into 3 equal discs, cutting with a long serrated knife trimming the domed top if needed.
  5. To make the bavois add the vanilla extract to the double cream and whip to form soft peaks but not too firm.  At this stage add the tin of custard and continue to whisk until combined.
  6. Remove the green leaves from the strawberries then use a blender to puree the fruit.  Warm the juice of the lemon then add the gelatine and dissolve stirring quickly.  Add this to the pureed strawberries and then add to the cream mixture.
  7. Build the cake by laying the first sponge disk back into the base of the 20 cm cake tin.  Then line the edge of the tin with the sponge fingers, dipping both ends into the sugar syrup to help secure them in place.  The further two sponge layers will need to be trimmed to allow room for the sponge fingers at the edge, I used a round plate to do this.
  8. Cover the base with a layer of the bavois mix then another sponge disk.  Repeat until all three layers of sponge are covered with bavois mix, then allow to set in the fridge overnight.
  9. Meanwhile melt your chocolate, dip in your Strawberries and add the white chocolate stars. Leave to set in the fridge then add to the cake.
  10. The bavois should have a soft jelly like consistency and hold firm enough to support the cake when cut into 12 equal slices.
  11. Serve cold, keep refrigerated.