This easy and delicious Strawberry Gateau by Nigella is a light and creamy dessert that’s perfect for any occasion. With a fluffy sponge, crisp meringue, and fresh strawberries, it’s a simple yet impressive treat. You can even customize it with other berries or whipped cream for extra flair!
Ingredients Needed
For the Spongecake:
- 75 grams (½ cup) butter
- 100 grams (½ cup) sugar
- 4 egg yolks
- 150 grams (1 ¼ cups) cake flour
- 1½ teaspoons baking powder
- 2 tablespoons milk
For the Meringue:
- 4 egg whites
- 200 grams (1 cup) sugar
For the Filling:
- 1 litre (4 cups) strawberries
- 250 millilitres (1 cup) double cream
How To Make Strawberry Gateau
- Preheat the oven and prepare the tray: Preheat your oven to 150°C (300°F). Line a 30×40 cm (12×16 inches) baking tray with baking paper.
- Make the spongecake: Beat together the sugar and butter until pale and smooth. Add the egg yolks, one at a time, whisking well after each addition. In a separate bowl, combine the cake flour and baking powder, then fold them into the egg-butter mixture. Add the milk and stir until fully incorporated.
- Make the meringue: Whisk the egg whites in a clean bowl until stiff peaks form. Gradually add the sugar, whisking until the mixture is glossy and smooth.
- Assemble the cake: Spread the spongecake batter onto the prepared tray. Carefully spread the meringue over the top.
- Bake the cake: Bake in the oven for 20 minutes or until golden and firm. Once baked, let the cake cool and carefully remove the baking paper.
- Whisk the cream and slice the strawberries: While the cake cools, whisk the double cream until soft peaks form. Slice the strawberries into thin pieces.
- Assemble the gateau: Once the cake has cooled, cut it in half. Spread the whipped cream on one half and layer the sliced strawberries on top. Place the other half on top to sandwich the cake together.
- Serve: Slice and enjoy this light, delicious strawberry gateau!
Recipe Tips
- Use room temperature ingredients: Make sure your butter, eggs, and cream are at room temperature before starting. This helps the mixture come together smoothly and ensures a better texture.
- Don’t overmix the batter: When folding in the flour, do it gently to keep the sponge light and airy. Overmixing can make the cake dense.
- Whisk the egg whites properly: Beat the egg whites until stiff peaks form to create a light and crispy meringue. If they’re not beaten enough, the meringue may not hold its shape.
- Cool the cake completely: Let the sponge cake cool completely before removing it from the paper. This helps it hold together better and avoids sticking.
- Prepare the filling last: Whisk the cream and slice the strawberries just before serving. This keeps the cream fresh and prevents the strawberries from releasing too much juice.
How To Store Leftovers?
Let the leftover Strawberry Gateau cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 2 days.
Nutrition Facts
Serving Size: 1 of 8/10 servings
- Calories: 217
- Total Fat: 12.8g
- Saturated Fat: 7.8g
- Cholesterol: 40mg
- Sodium: 10.1mg
- Potassium: 153.5mg
- Total Carbohydrate: 24.9g
- Dietary Fiber: 2.0g
- Sugars: 13.1g
- Protein: 2.3g
Try More Nigella Recipes:
- Nigella Plum Tarte Tatin
- Nigella Broccoli And Stilton Soup
- Nigella Chocolate Olive Oil Cake
- Nigella Chocolate Chestnut Cake
Nigella Strawberry Gateau Recipe
Description
This easy and delicious Strawberry Gateau by Nigella is a light and creamy dessert that’s perfect for any occasion. With a fluffy sponge, crisp meringue, and fresh strawberries, it’s a simple yet impressive treat. You can even customize it with other berries or whipped cream for extra flair!
Ingredients
For the Spongecake:
For the Meringue:
For the Filling:
Instructions
- Preheat the oven and prepare the tray: Preheat your oven to 150°C (300°F). Line a 30×40 cm (12×16 inches) baking tray with baking paper.
- Make the spongecake: Beat together the sugar and butter until pale and smooth. Add the egg yolks, one at a time, whisking well after each addition. In a separate bowl, combine the cake flour and baking powder, then fold them into the egg-butter mixture. Add the milk and stir until fully incorporated.
- Make the meringue: Whisk the egg whites in a clean bowl until stiff peaks form. Gradually add the sugar, whisking until the mixture is glossy and smooth.
- Assemble the cake: Spread the spongecake batter onto the prepared tray. Carefully spread the meringue over the top.
- Bake the cake: Bake in the oven for 20 minutes or until golden and firm. Once baked, let the cake cool and carefully remove the baking paper.
- Whisk the cream and slice the strawberries: While the cake cools, whisk the double cream until soft peaks form. Slice the strawberries into thin pieces.
- Assemble the gateau: Once the cake has cooled, cut it in half. Spread the whipped cream on one half and layer the sliced strawberries on top. Place the other half on top to sandwich the cake together.
- Serve: Slice and enjoy this light, delicious strawberry gateau!
Notes
- Use room temperature ingredients: Make sure your butter, eggs, and cream are at room temperature before starting. This helps the mixture come together smoothly and ensures a better texture.
- Don’t overmix the batter: When folding in the flour, do it gently to keep the sponge light and airy. Overmixing can make the cake dense.
- Whisk the egg whites properly: Beat the egg whites until stiff peaks form to create a light and crispy meringue. If they’re not beaten enough, the meringue may not hold its shape.
- Cool the cake completely: Let the sponge cake cool completely before removing it from the paper. This helps it hold together better and avoids sticking.
- Prepare the filling last: Whisk the cream and slice the strawberries just before serving. This keeps the cream fresh and prevents the strawberries from releasing too much juice.
Nigella Strawberry Gateau Recipe