The Madderneine Cake
A two-layer white cake filled with pink strawberry cream and frosted with whipped cream. Topped off with crunchy macadamia praline and pink rose pashmak.
Recipe type: Dessert
Serves: 8-10 servings
  • For the cake:
  • 11½ ounces cake flour
  • 11¾ ounces sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 6 ounces unsalted butter, softened
  • 4 large eggs whites
  • 1 whole large egg
  • 8 ounces full-fat vanilla yogurt or 8 ounces whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • For the whipped cream:
  • 300ml thickened cream
  • liquid strawberry milk flavoring
  • pink food coloring
  • 2-3 fresh strawberries, diced
  • For the praline:
  • 80g unsalted macadamias, roughly chopped
  • ¾ cup caster sugar
  • ¼ cup water
  1. For the cake: Preheat the oven to 350°F. Prepare 2 8-inch round pans by greasing the pans then lining with baking paper.
  2. Mix all of the dry ingredients in a stand mixer on slow speed to blend. Add the soft butter and mix until the mixture becomes crumbly. Increase the speed of the mixer and continue to mix until the crumbs begin to cling together. The mixture may or may not become totally cohesive and paste-like; it’s okay if it does, and equally okay if it doesn’t.
  3. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
  4. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, ⅓ at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  5. Pour the batter into the prepared pans. Bake for 25 to 35 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, cool completely, then assemble.
  6. For the whipped cream: Whisk cream to firm peaks. Divide the whipped cream in half; reserve one half. In the other half, add 3-4 tablespoons (depending on your tastes and how strong your flavoring is) of the strawberry milk flavoring, a couple drops of pink food coloring and the diced strawberries and fold gently to combine.
  7. For the praline: Scatter the macadamia nuts on a lined tray. Heat the caster sugar and water in a pan over low heat, stirring, until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 10 minutes, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. When the caramel is golden, quickly pour it over the nuts. Allow to cool completely, then chop into pieces to sprinkle on top of the plain whipped cream. You’ll have plenty leftover to munch on!
Rose Pashmak, or Persian fairy floss, can be purchased from, or on eBay (which is where I got mine!). If you can’t find rose pashmak, perhaps you could try flavoring the plain whipped cream with rosewater instead.
Recipe by sweetest kitchen at