5 ingredient Strawberry Cake

 Line a baking tray with baking paper. Preheat the oven to 200°C (390°F). Sift the all-purpose flour onto a separate piece of paper.

Blend 4 tablespoons of caster sugar in a blender until it becomes powdered sugar. If you have store-bought powdered sugar, please use it instead for convenience.

Carefully separate the egg whites from the yolks. Ensure no yolk gets into the whites, as it can affect the meringue. In a large bowl, put the egg whites and add a pinch of caster sugar. Whip at high speed, gradually adding the remaining sugar in two parts. Continue whipping until stiff peaks form.


Add the egg yolks to the meringue and briefly mix with a hand mixer, leaving them partially combined.


Gently fold in one-third of the sifted flour into the egg mixture, then add the remaining flour. Be careful not to overmix; stop when no flour is visible.


Transfer the batter into a piping bag and pipe circles onto the baking paper. Alternatively, use a spoon to shape the batter into circles. Keep them evenly sized for pairs.


Generously sprinkle powdered sugar over the piped cake batter. Lower the oven temperature to 190°C (375°F) and bake for 10-12 minutes or until lightly golden. Place the cakes on a wire rack immediately after removing them from the oven to prevent over-baking. Let them cool.


Whip the whipping cream with the caster sugar until fluffy. Refrigerate until needed.


Once the cakes are cool, make pairs of cakes. Flip one over, pipe or spoon whipped cream in the center, add a whole strawberry, and pipe more cream around it. Place halved strawberries around the cream. Top with the other cake and add more whipped cream and strawberries for decoration. Allow the cakes to set in the fridge for about 30 minutes before serving.


For a simpler method, use a spoon to dollop whipped cream in the center of one cake, place a strawberry on top, and spread cream to cover it. Add halved strawberries and the second cake on top.