Strawberry Cake with Vanilla Pudding (Print Version)

# Ingredients:

→ For the sponge base

01 - 1/3 cup (80g) granulated sugar
02 - 1/2 cup (50g) all-purpose flour
03 - 1/3 cup (50g) cornstarch
04 - 3 medium eggs, at room temperature
05 - 3 tablespoons cold water
06 - 1 packet (8g) vanilla sugar or 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - Pinch of salt

→ For the topping

09 - 1 pound (500g) fresh strawberries
10 - 1½ cups (350ml) whole milk
11 - 1 cup (250g) sour cream or crème fraîche
12 - 1/3 cup (75g) granulated sugar
13 - 2 packets vanilla sugar or 2 teaspoons vanilla extract
14 - 1 package (about 3 tablespoons) vanilla pudding powder (the cook-and-serve kind, not instant)
15 - 1 teaspoon lemon zest (from an organic lemon)
16 - 1 package clear red cake glaze (or 1 tablespoon cornstarch + 3 tablespoons sugar + red food coloring)

# Instructions:

01 - Line the bottom of a 10-inch (26cm) springform pan with parchment paper and grease the sides. Preheat your oven to 400°F (200°C) or 350°F (180°C) with fan.
02 - In a large bowl, beat the egg whites with cold water and a pinch of salt until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. Add the egg yolks one at a time, mixing gently after each addition. Combine the flour, cornstarch, and baking powder, then sift over the egg mixture and fold in very carefully with a spatula until just combined.
03 - Pour the batter into your prepared pan, smooth the top, and bake for 8-10 minutes until the cake is golden and springs back when lightly touched. Let it cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a cooling rack. Remove the parchment and let cool completely.
04 - In a small bowl, whisk together 1/2 cup (100ml) milk with the pudding powder and sugar until smooth. In a saucepan, bring the remaining milk to a boil. Pour in the pudding mixture while whisking constantly. Return to heat and cook until thickened, about 1 minute. Remove from heat and let cool slightly. Stir in the sour cream and lemon zest until well combined.
05 - Place the cooled sponge base back in the clean springform pan. Spread the pudding cream evenly over the sponge. Wash, hull, and halve the strawberries, then arrange them decoratively over the cream. Prepare the cake glaze according to package instructions and carefully pour over the strawberries. Refrigerate for at least 1 hour before serving.

# Notes:

01 - Be sure to use cook-and-serve pudding powder, not the instant kind, for the best texture and stability.
02 - Keep refrigerated until ready to serve, especially on warm days.

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