The Great Australian Bake Off

Covered in strawberries and edible glitter, this cake is gorgeous dessert is a must try at home. 


  • 10 large egg whites (70g eggs)

  • 1 tsp cream of tartar

  • ½ tsp salt

  • 1 tbs lemon juice

  • 300g caster sugar

  • 125g plain flour

  • Filling

  • 500g strawberries

  • 1 cup caster sugar

  • Food colouring electric pink 164

  • 1.2 litres thickened cream

  • 3 tbs pure icing sugar

  • Decorations

  • 500g XXL strawberries (nice deep red colour)

  • 500g strawberries

  • Edible glitter

  • 5g Rainbow Dust Hologram white

  • Equipment

  • Angel cake pan aluminium, loose base, 25cmx10cm Small heart biscuit cutter.


  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Whisk egg whites until foamy.

  • 3.

    Add cream of tartar, salt and lemon juice.

  • 4.

    Whisk till soft peaks.

  • 5.

    Incorporate 200g of caster sugar a bit at a time.

  • 6.

    Transfer into extra large bowl and sift over the 125g of plain flour and 100g of caster sugar.

  • 7.

    Fold gently.

  • 8.

    Transfer into Angel Food cake pan.

  • 9.

    Cook for 30-45mins or until springs back.

  • 10.

    Turn cake upside down immediately after removing from the oven and allow to cool.

  • 11.

    Simmer down strawberries and sugar until thick enough for jam approximately 15-20 minutes.

  • 12.

    Split cold cake in half, fill with jam and whipped cream and decorate with coloured cream.

  • 13.

    Cut large strawberries with a heart shaped biscuit cutter and place standing upright on top of cake.


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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