January 07, 2008

strawberry cake test

ella has been asking for a strawberry cake for quite some time now. for some reason i haven't been able to find a real strawberry cake recipe. the ones i have found are either shortcake or "take your white cake mix and add a box of strawberry flavoured jell-o". it was some time ago when i swore i wouldn't make another boxed cake, nor am i the biggest fan of gelatin. i found after having to add oil, milk and eggs to their dry ingredients it was almost like making my own cake... except with the added chemicals. MMMmmm. i always have flour, sugar, baking soda and powder, salt and butter on hand so why not just make cakes from scratch? i have found a great chocolate cake recipe, a butter cake, and vanilla sponge cake that i use pretty much all the time... but still no strawberry. so i kinda made one up. i've made up my apple pie recipe and many savoury dishes, but never a cake which is probably why it took so long to try.

strawberrry cake with white chocolate butter-creamcheese icing

1 cup water
1/2 cup sugar
1 cup fresh or frozen strawberries
2 3/4 cup all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temp
2 cup sugar
4 eggs
2 tsp vanilla

preheat oven to 350degrees F. grease and flour three 9" cake pans. in a saucepan bring water and sugar to a boil, add strawberries and cook for 5 minutes or until strawberries are very soft. let cool for 5 minutes and then blend and strain the mixture- you should have 2 cups (add water if not); set aside. sift together flour, baking soda, baking powder and salt; set aside.

in the bowl of your mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy. beat in eggs one at a time, scraping down the bowl as necessary and stir in vanilla. add the flour mixture alternately wiht the strawberry mixture, beginning and ending with flour mixture. spread batter evenly between the 3 prepared pans.

bake in preheated oven for 25-30 minutes or until cake tester comes out clean. cool completely before frosting.

white chocolate butter-creamcheese icing

8 ounces white chocolate, chopped
1/2 cup unsalted butter, room temperature
1 package (8 ounces) philly cream cheese
2 cups powdered sugar
1 tsp pure vanilla extract

In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes. Using an electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add 2 cups of powdered sugar, and vanilla, beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.

i made a little marzipan strawberry to sit ontop.

it's a pretty dense cake, i'm not sure if it's "the one" yet, although the icing is pretty good- sweet and tangy, but i'd like more of a white chocolate taste. i may leave it out next time... or not. i love white chocolate. my next test i think i'll take the vanilla sponge cake and fold in some strawberry puree.

1 comment:

Big Boys Oven said...

looks really cute and adorable cake!