Swiss Wild Strawberry & Walnut Cake


This week on The British Bake Off the contestants are making European cakes. I've made a classic Swiss Wild Strawberry & Walnut Cake. This super light sponge is a little tricky to make, the mixture needs lots of air and best made with an electric whisk. My first attempt ended up more like a pancake as I didn't whisk it enough! Traditionally made with wild strawberries, but of course they are out of season now so I've just used shop brought ones and some wild strawberry leaves and flowers from my garden.

You'll need...
3 large eggs, separated
100g caster sugar
75g self-raising flour
50g chopped walnuts

For the filling...
300ml whipping cream
300g strawberries

To make...
Pre-heat the oven to 180oC
Grease a 20cm cake tin and line the bottom with baking paper
Put the egg whites into a mixing bowl and whisk with an electric whisk until stiff and forms peaks when you remove the whisk. Slowly add the sugar whisking as you go.
Then add each egg yolk one by one, again whisking as you go.
Whisk well for a few minutes and then slowly sift in the flour, stirring with a knife as you sift each section. Stir in the walnuts and turn into the cake tin.

Bake for 40mins until well risen and golden brown. 
Leave to cool for 5 mins and turn out onto a wire rack.

Once completely cool, cut into two sections horizontally. Whip up your cream until it is stiff. Add dollop to top of the first section and spread out until covered, then add some sliced strawberries. Add the top section, spoon on your left over whipped cream into the centre and decorate with strawberries, dust with icing sugar before serving.

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  1. This looks so good. Will definitely be making this for my children this weekend. Strawberries are Isis' favourite :) xxx