We got Doris, a prolific home-baker to try and recreate the Strawberry & Watermelon Cake inspired by the Black Star Pastry in Sydney.
Doris, who holds a full time job by day, spends her free time baking for friends and family. She is married, with two boys, and attributes her supportive family as her inspiration to bake. What gives her the most satisfaction are the people who appreciate and enjoy her bakes. Needless to say, we know who she is talking about. We especially love her nougat swiss rolls which we got a chance to taste last Christmas at a Drool Christmas party! Another variation would be her old school buttercream cakes with a variety of interesting toppings that includes cheddar cheese. What was special about the cakes was its super light, soft and fluffy texture which remains soft even after you put it in the fridge overnight! Oh, and why are we digressing here? Back to the cake that we got Doris to create specially for our Drool friends today.
Everyone would have heard of the famous Watermelon Cake by Black Star Pastry from Sydney. Unfortunately they are not available here in Singapore yet although we have several cafes offering their own version here in Singapore. We got a taste of the real deal when they came to Singapore a couple of months ago at the special pop-up brunch event organized by Luke Mangan’s Salt.
Doris has agreed to share this step-by-step video with Drool friends as her mantra has always been “Practice makes perfect cakes”. She enjoys the camaraderie she shares with people who have the same passion through Drool Cook Club and other baking groups on Instagram.
Here’s her take on the Watermelon Cake.
Strawberry & Watermelon Matcha Cake
Strawberry & Watermelon Cake
- 2 slices watermelon sliced and cut into rounds with a 2"cutter
- 20 ml rosewater
- 10 g Granulated Sugar
- 4-5 pcs strawberries chopped into small chunks
- 1 handful chopped pistachio nuts
Jaconde Biscuit (Almond Sponge Cake) Meringue
- 90 g egg white
- 30 g Castor Sugar
- 40 g Icing sugar
- 10 g all-purpose flour
- 10 g Matcha Powder
- 50 g almond meal
Rose Scented Cream
- 200 ml whipping cream
- 20 g Icing sugar
- 10 g rose water
Preparing the Jaconde Biscuit Meringue
Prepare a baking tray of 20cm x 20cm. Grease or line it with greased baking paper.
Combine sugar with egg whites and beat on high speed for about 5 minutes or until stiff peak forms.
Next, fold icing sugar, all-purpose flour and matcha powder until well combined.
Gently fold one-third of the almond meal first into the egg white mixture. Add them in 3 additions and mix until well combined.
Spread the batter evenly onto the baking tray and level the surface.
Bake the jaconde biscuit in a 200 deg C preheated oven for about 7-10 minutes. Set aside to cool before cutting them into rounds with a cutter.
Rose Scented Cream
Whisk cream and sugar until soft peaks form, and gradually adding the rose water.
Whisk until stiff peaks form and transfer it into a piping bag with a round tip. Set aside while you prepare the rest of the ingredients.
Assembling the Layers
Have all your individual ingredients ready on hand to assemble : jaconde biscuit rounds, watermelon rounds, the whipped cream, chopped strawberries and pistachios.
Start building the cake layers starting with the jaconde biscuit at the bottom of the cup, pipe a layer of whipped cream.
Top with a watermelon round, another layer of whipped cream then top with a slice of jaconde biscuit.
End with a whipped cream layer and garnish with chopped strawberries and pistachios.
Store in the fridge until ready to serve.