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Lemon basil strawberry tea cake
Ingredients
- 2 tablespoons of lemon basil simple syrup (recipe below)
- Pint of thinly sliced Strawberries
- Basil leaves for garnish
CAKE
- 1 1/2 cup sugar
- Pinch of Himalayan sea salt
- 1 cup cake flour
- 12 egg whites, room temperature
- 1/3 cup warm water
- 1 1/2 tsp custard powder
STRAWBERRY CREAM ICING
- Healthy dollop of strawberry jam (1/4 cup)
- 1 package of cream cheese
- 6 tablespoons butter, room temperature
- 1/2 teaspoon vanilla
LEMON-INFUSED CHANTILLY CREAM
- 1/2 cup whip cream
- Zest from 2 lemons
- 1 tablespoon sugar
LEMON BASIL SIMPLE SYRUP
- 1 cup, sugar
- 1 cup, water
- 4 large basil leaves
- 3 Lemons
Directions
- Preheat oven 350. In a blender, grind sugar until it becomes a fine powder. In a med bowl, mix half of the sugar, salt, and flour.
- Whisk together water and custard powder until combined. Add egg whites, whisk on med-high until you get med peaks. Add the remaining sugar and whisk until firm peaks. Gently fold in the flour mixture until incorporated. Turn into a non-stick 9x12 cake pan lined with parchment. DO NOT GREASE!! Bake for 20-25 mins until a cake tester inserted comes out clean. Cool upside on cake rack for 30 minutes.
- While you’re waiting you can make the icing and Chantilly cream!
- Whirl cream cheese, and butter until smooth. Beat on low and add sugar slowly until smooth.
- Stir in vanilla and strawberry jam until pretty and pink (we like a marbled look)
- Add cream and sugar. Beat until soft peaks form. Gently fold in the zest of two lemons.
- Using a inch round cutter (we used a cup!) cut four circles from the cake. Eat scraps happily while you work. Slice each round in half. Brush each half with the lemon basil syrup. Spread a layer of icing on bottom half, top with a thin layer of sliced strawberries. Repeat with top round.
- Crown dessert with a dollop of Lemon Whip Cream and a few threads of sliced basil leaves.
- Serve immediately!
LEMON BASIL SIMPLE SYRUP
- Squeeze juice from lemons into a small sauce pan, add water, sugar, basil leaves and lemon rinds. Over medium heat simmer until sugar dissolves.
- Let Cool. Discard rinds and leaves.
- Refrigerate up to three weeks.
