This cake came from a few ideas blended into one. The chiffon cake (which is similar to the texture of angelfood cake, but not quite as tough in texture) was a suggestion from a girl in my writing class, the strawberries on the sides from a blog i follow, and the frosting was an idea of mine. Good news, it came out pretty darn good.
Vanilla Chiffon Cake
1 c. sifted all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1/4 c. vegetable oil
1/4 c. water
1 tsp. vanilla extract
1/2 tsp. cream of tartar
1/2 c. sugar
Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and water and vanilla. Beat at high speed for 5 minutes or until satiny smooth. Combine egg whites (at room temperature) and cream of tartar in a large metal mixing bowl. Beat until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until very stiff peaks form. Peaks should stand straight up when beaters are lifted. Cooks Tip: Wipe the bowl with lemon juice or vinegar just before starting to beat the whites. Be sure the bowl is scrupulously clean and the eggs are at room temperature. A pinch of cream of tartar or Bakewell cream will help stabilize the eggs. It's important, in this recipe, that no egg yolk be mixed in with the egg whites or on the bowl or beaters. Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into ungreased 10" tube pan, spreading batter evenly with spatula. Bake at 325°F for 1 hour or until cake springs back when touched lightly. Remove from oven, invert cake while still in pan, and cool completely upside down before removing from pan. This helps the cake to gently detach from the pan while cooling.
*(This amound makes one 10" cake. I doubled the recipe to make two 10" cakes in order to make it a layered cake.)
Strawberry Buttercream Frosting
1 carton of fresh strawberries pure'ed
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla, cream and strawberry puree and continue to beat on medium speed for 1 minute more until the frosting is smooth and thick, adding more cream if needed for spreading consistency.
Take the 2 cakes, spread a good layer of frosting on top of one cake.. place the second in top (cut the cakes if they are not flat). When cakes are both in place then spread the frosting on the cake, starting with the frosting on the top and smoothing it over the edges and down the sides. Let it cool for 30 minutes in frigde, then pull out to smooth the frosting before placing the strawberry garnishes.
*(Once again i doubled this recipe to make enough frosting to cover the whole cake.)
Straberry Garnishes
Fresh Strawberries
Take 8-10 large strawberries and slice very thin, then layer them in the same direction along the bottom of the frosted cake.
Top the cake with chocolate dipped strawberries. On this cake i cut the strawberries in half and dipped on half in white chocolate, and the other half in milk chocolate and once they were cooled i used some frosting to stick them back together. Then placed them on top. Delicious!
Vanilla Chiffon Cake
1 c. sifted all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1/4 c. vegetable oil
1/4 c. water
1 tsp. vanilla extract
1/2 tsp. cream of tartar
1/2 c. sugar
Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and water and vanilla. Beat at high speed for 5 minutes or until satiny smooth. Combine egg whites (at room temperature) and cream of tartar in a large metal mixing bowl. Beat until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until very stiff peaks form. Peaks should stand straight up when beaters are lifted. Cooks Tip: Wipe the bowl with lemon juice or vinegar just before starting to beat the whites. Be sure the bowl is scrupulously clean and the eggs are at room temperature. A pinch of cream of tartar or Bakewell cream will help stabilize the eggs. It's important, in this recipe, that no egg yolk be mixed in with the egg whites or on the bowl or beaters. Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into ungreased 10" tube pan, spreading batter evenly with spatula. Bake at 325°F for 1 hour or until cake springs back when touched lightly. Remove from oven, invert cake while still in pan, and cool completely upside down before removing from pan. This helps the cake to gently detach from the pan while cooling.
*(This amound makes one 10" cake. I doubled the recipe to make two 10" cakes in order to make it a layered cake.)
Strawberry Buttercream Frosting
1 carton of fresh strawberries pure'ed
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla, cream and strawberry puree and continue to beat on medium speed for 1 minute more until the frosting is smooth and thick, adding more cream if needed for spreading consistency.
Take the 2 cakes, spread a good layer of frosting on top of one cake.. place the second in top (cut the cakes if they are not flat). When cakes are both in place then spread the frosting on the cake, starting with the frosting on the top and smoothing it over the edges and down the sides. Let it cool for 30 minutes in frigde, then pull out to smooth the frosting before placing the strawberry garnishes.
*(Once again i doubled this recipe to make enough frosting to cover the whole cake.)
Straberry Garnishes
Fresh Strawberries
Take 8-10 large strawberries and slice very thin, then layer them in the same direction along the bottom of the frosted cake.
Top the cake with chocolate dipped strawberries. On this cake i cut the strawberries in half and dipped on half in white chocolate, and the other half in milk chocolate and once they were cooled i used some frosting to stick them back together. Then placed them on top. Delicious!
 |  |
RSS Feed