Layers of whipped cream, champagne cake, and strawberry jam are topped with champagne jellies and fresh strawberries rolled in gold leaf.
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of champagne
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
¾ cup Strawberry jam
gold leaf (optional)
400ml Champagne (room temperature)
6 tbsp water
4 tbsp gelatine powder
600ml whipped cream (to stiff peaks)
Add Champagne to a large mixing bowl. Set aside.
Add water to a small mixing bowl and sprinkle gelatin on top. Mix immediately until well combined. Allow to sit for 5 min before you microwave the gelatine mixture for 15 seconds. Pour into champagne while you whisk until everything is mixed.
Pour mixture into a 20x15cm baking dish lined with plastic wrap and chill for 3 hours or overnight.
Once it’s set cut into cubes using a large knife.
Preheat a fan-forced oven to 120C (248F). Spray two 15” x 8” baking trays with cooking oil. Line with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add champagne, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Pour batter into three prepared tins. The best way to make sure this is even is to use an ice cream scoop.
Bake for 50-60 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Once cooled use a cutter about the same size as your serving cups to cut out circles. You’ll need two layers of cake per serving.
Add whipped cream and vanilla extract to a large mixing bowl and whip to stiff peaks
To assemble the cups add a tbsp of whipped cream to the bottom of each cup, followed by a cake layer. Add strawberry jam on the cake and spread. Add about 1 tbsp of chopped strawberries on top, followed by some cream and repeat the process until you get to the chopped strawberries again. Add jelly cubes on top and . Finish with a whole strawberry that’s been rolled around on a gold leaf.