Inspired by co.uk
Ingredients
for 6 servings
- 4 eggs
-
1 ¼ cups sugar, divided (250 g) -
3 teaspoons vanilla extract, divided -
¾ cup flour (95 g) -
1 ½ teaspoons baking powder -
1 teaspoon salt -
16 oz cream cheese, room temperature (455 g) -
½ cup heavy whipping cream, cold (120 mL) -
½ cup strawberry jam (160 g) -
2 cups fresh strawberry , sliced (300 g)
Nutrition Info
Shop ingredients with-
Calories
620
-
Fat
38g
-
Carbs
60g
-
Fiber
1g
-
Sugar
39g
-
Protein
12g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 350°F (180°C).
- Whisk together eggs, ¾ cups (150 g) sugar and 1 teaspoon vanilla until pale and fluffy.
- Into the mixture sift in flour, baking powder & salt. Mix until just combined.
- Pour the sponge cake batter onto a 10x15-inch (25x38 cm) baking sheet lined with parchment paper and bake for 10-12 minutes. Allow to cool.
- In a mixing bowl beat together cream cheese, ½ cup sugar (100 g) and 2 teaspoons vanilla extract. Add in heavy cream and beat until light and fluffy. Set aside.
- Cutting widthways, cut the cooled cake into 4 equal rectangles.
- Spread the jam onto 2 rectangles. Then place the two rectangles together and top with a rectangle without any jam.
- Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
- Arrange the sliced pieces on cake into a medium sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
- Fill the cake with the cheesecake filling. Spreading evenly.
- Arrange the strawberries on top making sure they slightly overlap each other.
- Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
- To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.
- Slice and serve.
- Enjoy!
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Tips
-
Kiano Moju
Allow your cake to fully cool before spreading on the jam, this way you’ll have defined layers and a lovely presentation in be end, otherwise the jam could soak into the warm sponge cake.
2018-07-21T17:55:21Z Helpful (20) -
Tynan Nutbean
Ok so make sure to evenly spread out the batter, if you don't the edges will crisp up.
2018-07-04T00:11:21Z Helpful (14) -
soskyehigh
If you want it to be even definitely measure everything. I did not do that and it still turned out great tho!
2019-05-28T21:49:14Z Helpful (2)
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