This 8 layer cake is the ultimate crowd pleaser! Double the sponge cake recipe to make 4 cakes in total and then cut each cake in half with a serrated knife.
(Double cake recipe to make 4 cakes in total.)
1 1/2 cups almond flour or finely ground almonds
1 cup all purpose flour
6 eggs, room temperature
1 cup + 2 tbsp. sugar
1/2 cup melted butter (unsalted)
2 tsp. baking powder
1 tsp. vanilla or almond extract
Icing sugar, for dusting
1 pint strawberries
1/4 cup sugar, or to taste
3 cups good quality strawberry jam
2 cups whipping cream (35%)
3 tbsp. icing sugar, to taste, for whipped cream
Preheat oven to 350 degrees F. Line bottom of two 9-inch cake pans with parchment paper.
Sift almond flour, flour, salt, baking powder twice. Set aside.
Add eggs and sugar to bowl of stand mixer or large mixing bowl. Whip until tripled in volume and thick, about 5 minutes. (To test if batter is thick enough, lift some of the batter with a whisk and let it fall back into the bowl, a ribbon will form on the surface and slowly disappear back into the batter. This is known as the ribbon stage.)
Fold in almond flour mixture. Fold in melted butter.
Scrape batter into prepared pans. Place cakes in middle of oven, baking until tester comes out clean, and cake springs back when gently pressed, about 20 to 25 minutes.
Cool in pan for 5 to 10 minutes. Invert onto rack and let cool completely.
Bake another batch of the sponge cake recipe to make 4 cakes in total.
Cut each cake into half to make 8 cake layers.
Slice strawberries, leaving a few whole for garnishing the top of the cake. Add sugar to sliced strawberries and toss to combine.
Whip cream until soft peaks. Stir in icing sugar.
Assemble layers of strawberry tall cake: cake, jam, cake, whipped cream, cake, jam, cake, whipped cream and sliced strawberries, cake, jam, cake, whipped cream, cake, jam, cake, whipped cream and sliced strawberries. Garnish with a few whole strawberries. Slice cake with serrated knife.
Yield: 16 to 20 servings.