How Do You Make Cherry Berry Chocolate Strawberry Cake?
• Preheat oven to 175C (350F). Grease a 23 cm (9 inch) round cake tin and line the bottom with greaseproof paper. If you are making three layers, you will need three tins, one for each cake. • In a medium bowl, sift together the flour and cocoa powder. Set aside. • In a large heatproof bowl, whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. • Whisk constantly so the eggs don’t curdle and scramble, until they are just lukewarm to the touch, about 5 minutes. (You can use the bowl from your stand mixer to save washing a second bowl. If you’d rather not, then pour the mixture into the bowl of your stand mixer after the eggs are heated.) • Beat on high speed until the mixture has cooled, tripled in volume, and looks like softly whipped cream. This will take about 5 minutes and the batter is beaten sufficiently when it falls back into the bowl in a ribbon-like pattern. • Sift about one-third of the flour mixture over the eggs and fold it in gently. Do not
