Friday, April 2, 2010

Strawberry Cream Cake

The best compliment I have ever gotten went something like "Oh wow. Aw (long pause). Aw man. It's like there's a party in my mouth!". It's definitely the most memorable compliment I've gotten on my goods. Ahem, baked goods. And it was that same thought I had when I took the first bite of strawberry cream cake. It's a mouth party. It has the basic assemblage of strawberries, whipped cream and sponge cake but what made this cake different was the addition of cream cheese in the whipped cream filling. This pairing worked out perfectly because the cream cheese gave the whipped cream more stability and was able to hold up better between the cake layers and strawberries. Cream Cheese + Whipped Cream = BFF's with a heart around it.

Let's get this party started.

Basic Genoise Cake
2 tablespoons unsalted butter, melted
4 large eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted cake flour

Group picture!

Heat oven to 350°. Grease and flour a 9-inch cake pan; set aside.
Melt butter and pour into small mixing bowl; set aside. Mix eggs, sugar, vanilla and salt in a large mixing bowl.
Using a mixer, whip egg mixture until it has tripled in volume, about 4 to 5 minutes.
Fold flour into mixture, one third at a time, just until incorporated.
Butter got a little shy all of a sudden. He must have been feeling a little fatty...giggle giggle.
Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and again fold to combine.
I know. It's not a 9 inch round cake pan. I didn't have one ::sigh:: Use what you've got! Pour batter into prepared pan. Smooth batter evenly. Bake 20 to 22 minutes or
until top springs back slightly when lightly touched. Cool 10 minutes, then run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer.
Invert cake onto rack and allow to cool completely.

My cake fell :( I'll just smother it with whipped cream and strawberries and nobody will ever know. Ahem, a little reassurance here people.

(pretend that bowl of strawberries is a bowl of sugar)

Whipped cream filling:
2 cups Heavy Cream
1 8 oz. package of cream cheese
1/2 cup sugar
1 tsp. vanilla

Whip the cream cheese and sugar until fluffy. Gradually add the heavy cream and vanilla until thick. At this point you'll want to refrain yourself from slathering your entire body in the stuff. It's that good.

Assemble the cake to look something like this...

and this...

Do you have your spoon ready?

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