This Blanco & Rojo cake is very moist, extremely delicious and the perfect way to use all the red plump strawberries that this summer season is giving us. Thanks to the French who imported the first strawberry plants to Mexico around 1849, we now have a variety of Mexican desserts showcasing this juicy and sweet fruit.
Strawberries were my favourite fruit growing up, I remember them being so sweet, but just as the rest of other popular fruits and vegetables found in grocery stores, they have lost all sweetness and flavour. So now, I am trying to buy only strawberries directly from farmer’s market or organic sources, because I think that real flavour shouldn’t be compromised. This change means not to have available strawberries all year round, but at least I have the chance to make the best out of it each year during strawberry season and the flavour is absolutely worth it.
Don’t let this year’s strawberry season pass you by, go get the real thing and remember.. DO NOT Compromise on flavour!
Vanilla Sponge Cake
- 135g flour
- 2 tsp vanilla extract
- 4 eggs
- 125g sugar
Whisk eggs and sugar until light, fluffy and doubled in size. Mix in the vanilla extract. Sift the flour and slowly incorporate it into the egg mixture making sure not to deflate the eggs. Bake at 350ºF for 15 to 20 mins. in a 22cm round pan.
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup white wine
- 1 tbsp lime juice
In a saucepan at medium high heat add all the ingredients and let them come to a boil without stirring. remove from heat and let it cool down completely.
Blanco & Rojo Cake
- 1/2 cup of cream cheese softened and at room temperature
- 1 1/2 cups whipping cream
- 1 1/2 tsp vanilla extract
- 50g icing sugar
- 300g strawberries or a combination of red berries
- 1 recipe vanilla sponge cake
Whisk the cream cheese until soft and smooth. Scrape the bottom of the pan from time to time to prevent any lumps. Once cream cheese is soft and fluffy add the whipping cream and mix until it incorporates with the cream cheese, then whisk at a higher speed together with the vanilla extract and the icing sugar until firm peaks.
Take the sponge cake bottom side up and brush the top with the simple syrup until cake is moist. Add one layer of the cream and top with the strawberries.
Happy Strawberry Season!