Strawberry & Cream Vanilla Cake

Preheat oven to 170°C (fan forced) and grease 2 x 18cm (7'') pans. Heat butter and milk in saucepan until butter is melted and set aside to cool.

In a medium bowl, mix flour, salt and baking powder. In another bowl, beat eggs, vanilla and sugar for 4 to 5 minutes until fluffy and lighter in colour. Beat at a low speed while adding dry flour mixture until smooth.

Gradually add the cool butter mixture, beating until just combined. The batter will be very thin.

Pour the batter into the 2 x 18cm pans. Bake for 40 minutes or until an inserted skewer comes out clean.

In a small saucepan over medium heat, bring the balsamic vinegar to boil. Turn heat to low to reduce the balsamic vinegar until thickened, this can take 5-10 minutes.

Add strawberries and brown sugar and stir through over medium heat bringing it to boil. Then reduce heat to low until strawberries are in liquid form. Using a spoon, crush the strawberries into a jam like state, simmering until mixture becomes a syrupy consistency.

Allow to cool until room temperature then store in an airtight container in the fridge until required.

Over a double boiler, mix the sugar and egg whites together until the sugar is dissolved. To test, rub a little of the mixture between your fingers. If it is no longer grainy, it is ready.

Using a mixer with a whisk attachment, beat the egg syrup until it forms a meringue state with stiff peaks for at least 10 minutes on high speed.

Add in the butter and mix until the mixture comes together to form a buttercream. The mixture may appear clumpy at first - this is normal. Keep mixing and it will become smooth. Add Strawb’ry & Cream Flavour for Icing and Red Food Colour Gel. Mix until flavor and colour are combined.

Once the cakes are cool, use a serrated knife or cake level to cut cakes into two or three layers.

Place one layer of cake in the middle of a plate or cake board. Spread a thin layer of buttercream on the cake. Pipe the buttercream around the cake to act as a barrier for the balsamic strawberry compote. Spoon some compote in the middle and spread evenly. Repeat until all layers are complete.

Apply a layer of buttercream around the assembled cake and smooth the edge using an offset spatula or scraper.

Place cake into the fridge for 30 minutes. Using toothpicks, decorate your cakes with strawberries as desired.