23.7.13 (Tues)
I have always wanted to bake a strawberry cake but couldn't find sweet and cheap strawberry..Luckily, a friend of mine went to Cameron Highlands and got me 2 packets of strawberries, cost RM10..around 35pcs..which was reasonable and they were really sweet and fresh.
So here I go..Initially I thought it wasn't an easy recipe especially the part on strawberry fililngs..but to my surprise..everything went on smoothly and the cake was simply irresistible! Abby gonna jump up and down as she loves to eat strawberries!
Ingredients
Cake
4 large eggs
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 80-100g)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 80-100g)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)
Filling
150g strawberry yoghurt
50g caster sugar
8 strawberries (estimation)
200g strawberry puree (I bought a packet of strawberry fillings from the bakery shop, 300g for RM5.40)
300g whipped cream
15g (3 tsp) gelatine powder, 60ml water
Glaze
Piping jelly
Methods
Cake:
While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.
Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachemnt. Beat on high speed for five minutes, or until thick, pale yellow and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.
Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachemnt. Beat on high speed for five minutes, or until thick, pale yellow and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
Bake for 30-35mins in a preheated oven, 170C.
Fillings:
Mix strawberry yoghurt and sugar. Add in chopped strawberries and strawberry puree together. Add gelatine (dissolve gelatine powder and water over hot water). Fold in whipped cream.
Assembly:
SLice the cake into 2 pcs after cool. Place a slice of cake on a loosen bottomed cake mould. Place chopped strawberries and fillings. Repeat placing the other slice of cake on top. Pour the fillings over it. Chill in the refirgerator to set. Then decorate as desired. Brush a thin layer of piping jelly as glaze.
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