This incredible light sponge cake is filled with an unexpected mix of delicious flavours.
Preheat oven to 170 degrees celsius.
Melt butter and put aside to cool.
Roughly tear ½ bunch of basil and add to cream coating the basil with cream. Cover and refrigerate until required.
Roughly chop strawberries and add to saucepan with sugar and white balsamic vinegar, bring to boil and reduce to simmer to reduce to jam consistency cover and refrigerate until needed. Meanwhile line 3, 20cm cake tins.
Put black balsamic into another pan to reduce to sticky syrup, reserve for later.
Add eggs, sugar and vanilla to stand mixer and whisk until light and fluffy.
Gently fold in flour and baking powder and then fold in melted butter a little at a time. Ensure the flour is well combined.
Divide amongst 3 pre-lined and greased 23cm cake tins and cook in preheated 170deg oven for 25 minutes.
Remove and let cool in tin for 5 minutes before removing to cooling rack to cool completely.
Remove basil cream from fridge and strain out basil leaves. Whisk cream to stiff peaks ready for cake assembly.
To assemble ensure cakes are completely cool and lay down 1 layer of sponge and smear your jam on top and cover with layer of basil cream, repeat with the next layer before topping with final layer.
To finish top cake with fresh strawberries drizzled in reserved black balsamic glaze and garnish with fresh basil leaves and dust with icing sugar.
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