Hello everyone! It seems that I’ve been away forever (again). I’m sorry! I do bring lots of news though. I’m working again, at the same place as before. That’s why I haven’t had time to update :(
I also moved in with my boyfriend! Although the apartment’s kitchen is tiny (or course) and the oven heats up like hell, so I almost don’t do any baking here. But I still go back home in the weekend to do some baking and hang out.
College is going pretty good. I’m almost done for the year! I loved taking photography and I learned lots of stuff. Although I still have trouble with composition :P But I may take Photography II in the future (hopefully with my own camera).
Anyway, I’m sure you want to know about the cake.
This is the cake I make for my grandma’s birthday every year; it’s pretty much a classic for us. She loves it, and it’s great timing because of the strawberry season.
I originally got the recipe from some of those baking fascicles that come with the newspaper. I got lot of those, though I don’t quite know where they are right now… But I could fortunately track the recipe online.
It was the first angel cake I made (maybe the only one, actually). They may seem a little daunting but they come together real quick, and they’re so special. And since the cake itself is practically fat free, packing it with cream is a must ;)
I used a recipe for ‘stabilized’ whipped cream, which is basically using 1/2 cup of powdered sugar for every cup of cream, to give it more structure. It may seem like a lot but it worked great, since the cake itself is not that sweet, and I left the berries unsweetened.
I also brushed the cake with some deliciously spiced strawberry syrup. Totally optional, but it adds a nice touch and it’s great for using the not-so-pretty strawberries.
Here’s the recipe!
Strawberries and Cream Angel Cake
Recipe adapted from Blanca Cotta
Yield: one triple layer 8 inch cake
For the cake:
3/4 cup flour
1/3 cup powdered sugar
3/4 cup granulated sugar
8 egg whites
1 tsp vanilla extract
a few drops of almond extract (optional)
a pinch of salt
1. Mix together the flour and powdered sugar, sift 6 times, and reserve.
2. Sift the granulated sugar 2 times.
3. Using a stand (or hand) mixer, beat the egg whites until foamy. Slowly add the granulated sugar, and continue beating until the whites form stiff (but not dry) peaks. Beat in the extracts and salt.
4. Carefully fold in the flour mixture, adding 1/3 at a time and mixing just until combined.
5. Pour the mixture in an ungreased cake tin with central tube (or one of those special angel cake molds). Draw circles in the batter with a knife, to break any air pockets.
6. Bake in a preheated 350ºF oven for 15 minutes, then lower the temperature to 320ºF and bake for 20 more minutes, or until a toothpick inserted in the middle of the cake comes out clean.
7. If you leave the pan inverted (propped on something to elevate it and to allow air circulation), the cake should come down on its own when it cools. But traditional unmolding should be easy anyway.
For the assembly:
2 cups whipping cream
1 cup powdered sugar
23 oz strawberries
2 oz strawberries
1/4 cup sugar
1/4 cup water
half of a star anise
half of a cinnamon stick
1. To make the syrup, mix all the ingredients in a small saucepan and boil for 5 minutes. Remove the spices and blend.
2. To make the cream, combine the whipping cream and sugar, and beat until peaks are formed.
3. Slice the cake in 3, brush each layer with the syrup, then cover with cream and quartered strawberries. Don’t pack the layers.
4. Frost the cake with the remaining cream, and decorate with strawberries (the recipe makes quite a lot of cream, so you can do some piping if you want. I kept it rustic).