Fraisier Cake

Fraisier Cake

Wow, the Fraisier cake is an incredibly pretty cake, a lot of fun to make, and super delicious. The only thing I like better than making and admiring my classic French pastry is sharing it with my friends.

Prep Time: 50 min
Baking Time: 12 min
Servings: 10-12

Additional Info

  • Ingredients
    For the Roulade (Rolled Sponge)
    30g SCS ® Spreadable Butter (melted and cooled)
    150g (5 nos)Egg Whites
    80g Sugar
    100g (5 nos)Egg Yolks
    30g Honey
    80g Cake flour (sifted twice)
    For the Crème Pâtissière (Pastry Cream)
    50g + 50gSugar
    40gCorn Flour
    4 (80g)Yolks
    ½ podVanilla Pod
    For the Crème Mousseline
    150g SCS ® Butter Block (Softened)
    400g Crème Pâtissière
    40g Kirsch (Fruit Brandy) (optional)
  • Directions
    1. Make the Roulade (Rolled Sponge): Preheat oven to 210℃.
    2. Whisk egg whites in mixer till foamy. Add sugar gradually and whisk till stiff peaks form.
    3. Meanwhile, combine melted butter, honey and yolks in a bowl. Mix well.
    4. Once egg whites are stiffened, add in butter mixture till combined.
    5. Fold in cake flour.
    6. Pour batter into the pan and spread.
    7. Bake in preheated oven for estimated 10 – 12 minutes, till golden brown.
    8. Make the Crème Pâtissière (Pastry Cream): Mix yolks, corn flour and 50g of sugar in a bowl. Set aside.
    9. Boil milk, 50g of sugar and vanilla pod. Pour half of the mixture into the yolk mixture and whisk well.
    10. Strain back into the pot. On medium heat, whisk the mixture constantly till thick, taking care not to burn it.
    11. Once boiled, continue to whisk for another 1-2 minutes till smooth.
    12. Make the Crème Mousseline - Combine crème pâtissière, butter and kirsch in a mixing bowl and cream till light and fluffy. 
    13. Assemble the Frasier Cake: Cut roulade sponge into two rounds. Lay one sponge in a cake ring. Brush simple syrup onto one sponge and arrange cut strawberries along the sides.
    14. Spread a layer of crème mousseline and add berries in the centre. Top with the other sponge and moisten it with simple syrup.
    15. Cover the top of the cake with more crème mousseline.
    16. To finish, cut leftover sponge into cubes and place on top of the cake. 

Baking Tips

  • Making dough

    When scooping cookie dough onto the baking tray, dipping the scoop into a bowl of warm water will make the dough come off easier.

  • About SCS

    SCS is one of the most endeared and beloved household brands in Singapore and Malaysia.


    The velvety, rich, buttery and familiar taste of SCS Butter has been savoured by families since 1905! SCS Butter is 100% pure creamery butter.


    SCS unwavering promise to consistently deliver only the best product quality even after a century, is the key reason why it remains the most sought after butter brand for top chefs and bakers alike not just in Singapore, but in Malaysia too.


    With the very same goodness of premium quality dairy products, consumers can also enjoy the SCS range of premium quality products such as SCS Spreadable Butter, SCS Portion Butter, SCS Cheese Slices and SCS Cream Cheese.