Ingredients
Instructions
- Preheat the oven to 180°C (350°F). Line a rectangular loaf pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer for 5-7 minutes until pale and tripled in volume.
- Gently fold in the sifted flour in three additions, being careful not to deflate the batter.
- Add the melted butter and vanilla extract, folding just until incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the cream topping, whip the heavy cream until soft peaks form.
- In a separate bowl, mix the mascarpone with powdered sugar until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
- Finely dice the strawberries and chop the basil leaves. Add them to the cream mixture along with the lemon zest, folding gently to combine.
- If using, brush the top of the cooled cake with strawberry jam for extra flavor.
- Spread the strawberry-basil cream mixture generously over the cake.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Slice and serve chilled, garnishing with additional fresh strawberries and basil leaves if desired.
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