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Ingredients
  • Poppy Seed Sponge Cake
  • 4 eggs, separated
  • ⅔ cup (140g) sugar, divided
  • Lemon zest of a lemon
  • 1 tsp (5g) vanilla extract
  • 3 fl oz (90ml) vegetable oil
  • 3 fl oz (90ml) water
  • 1 cup (200g) flour
  • 2 tsp (8g) baking powder
  • ½ cup poppy seeds
  • ¼ tsp (1g) salt
  •  
  • Lemon Sugar Syrup
  • ⅔ cup (160ml) water
  • 4 tbsp (60g) sugar
  • Juice from one lemon
  •  
  • Strawberry Sauce
  • 9 oz (250g) strawberries, fresh or frozen
  • ⅓ cup (70g) sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) cornstarch
  •  
  • White Chocolate Cream Cheese Frosting
  • 6 oz (180g) white chocolate, small pieces
  • ¼ cup (60g) whipping cream
  • 13 oz (360g) cream cheese, room temperature
  • ½ cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 2 cups (480g) whipping cream (35% fat, chilled
  • subheading: For Decoration:
  • fresh strawberries
  • poppy seeds
  • remaining frosting
Steps
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