Ripe strawberries roasted slowly until they lay in their syrupy juices, allowed to cool before being wrapped in whipped white chocolate and cocooned inside a pillowy genoise sponge. Soft on soft on soft.
White chocolate, while often powerfully sweet, is balanced with a touch of crème fraîche and lightened into a silky, verging on mousse-like texture which sits so perfectly in the cloud-like genoise. The strawberries here right now are so perfectly sweet and ripe, and if yours are the same then you might want to just use them as they are instead of roasting them, but I find applying heat brings that natural sweetness out even more; deepens it.
This cake is best served slightly chilled, I think, making it the perfect little summer treat. For a sponge so light, I recommend using cake flour as it has a lower protein content than regular plain flour. It isn’t something that can be easily found here in Sweden, or back in Scotland, so I often make a batch by whisking together 330g plain flour and 48g cornstarch and storing it in a sealed jar to be used whenever a recipe requires cake flour.
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