Triple Layer Strawberry Chamomile Tea Cake
An Original Recipe by Lorraine Elliott
Serves 12 (or more if you serve it as a single layer slice)
Preparation time: 45 minutes
Cooking time: 35 minutes
- 340g/12ozs. egg whites, divided into 240g/8.5oz. and 100g/3.5oz. lots
- 1.5 teaspoons cream of tartar
- 120g/4ozs. egg yolks (around 6 egg's worth)
- 450g/1lb. caster sugar, divided into 300g/10.6oz. and 150g/5oz. lots
- 150g/5ozs. very soft butter
- 190g/6.7ozs. plain all purpose flour
- 40g/1.4ozs. cornstarch/fine cornstarch
- 2 teaspoons vanilla extract
- 1/2 cup chamomile tea
- 2 tablespoons sugar
- 1/4 cup slivered almonds, toasted
- 600ml/21.2flozs. pure or thickened cream
- 3 tablespoons caster sugar
- Punnet of mixed berries to decorate
- Flowers to decorate (chamomile flowers if you can find them)
Step 1 - Preheat oven to 200C/400F and line 3x 20cm/8inch springform pans on the base and sides. Whisk 100g of the egg whites and 1/2 teaspoon of cream of tartar to soft peaks. Add in the 150g of caster sugar and whip to firm peaks. Place in a separate bowl.
Step 2 - Then whisk the 240g of egg whites, 1 teaspoon of cream of tartar until soft peaks and then add in the 300g of caster sugar until stiff peaks. Then add in the butter and the egg yolks and then whisk until smooth.
Step 3 - Fold in the flour and cornstarch and then the reserved meringue and vanilla. Divide in the three prepared tins and bake for 25 minutes. Allow to cool in the tin for 10 minutes and then unclip the collar and cool still on the base.
Step 4 - Meanwhile make a cup of strong chamomile tea and mix with 2 tablespoons sugar. Just before assembling whip the cream with the 3 tablespoons caster sugar until you get dollopy peaks that can hold a shape. Chop some of the strawberries into quarters leaving others halved while leaving the blackberries and raspberries whole.
Step 5 - Place one layer on a serving plate. Brush the cake with the tea and spread a third of the cream on the cake. Top with some almonds and strawberries. Repeat with the remaining tea, cream and berries. Decorate with flowers.