Strawberry Cake (adapted from here)3/4 cup pureed strawberries
1/4 cup milk
6 egg whites
1 Tbsp. vanilla
*whisk together, and let sit until room temperature, about 30 minutes. Whisk again before adding to dry ingredients*
2 1/4 cup all-purpose flour
1 3/4 cup white sugar
4 tsp. baking powder
1 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
Preheat oven to 350°, and prepare cake pans. In a mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, and mix until it resembles coarse crumbs. Add the liquid ingredients, and beat until smooth. Divide batter evenly between pans, and smooth tops. Bake 25-30 minutes, then check for doneness. Do not underbake, or the centers will collapse. Do not jiggle pans as you are checking them, or centers will collapse. (I learned this one the hard way!) Cool for 10 minutes, then remove from pans to wire rack to finish cooling completely.
Strawberry Buttercream
1 pound (2 cups) unsalted butter, softened
1 cup strawberry puree
1 Tbsp. vanilla (clear works great, so your frosting doesn't turn brownish)
Powdered Sugar, enough to make it the desired consistency (approx. 1 4-pound bag from Sam's Club)
Beat everything together, adding more sugar as needed to achieve your desired consistency.
To pipe ruffles, use a #104 petal tip, with the skinny side towards you. Go back and forth, gradually working upward.
Helpful tips:
Swiss Meringue is stupid! I have tried twice to make it, and I can never even get the stiff peaks to form. Instead I made a simple strawberry buttercream that was amazing! The only thing is that it gets soft fast, so about 1/3 of the way through the ruffling, the cake and pastry bag of frosting both need to go back into the refrigerator for about 30 minutes (maybe only 20 minutes for the pastry bag...) so that the ruffles won't collapse. Do the same thing 2/3 of the way through.
1 comments:
That cake turned out so cute! Mom would be proud.
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