Strawberry Tallcake
Yield: Makes one 8-in. cake, serving 16
a.. Filling
b.. 4 cups quartered strawberries
c.. 6 tablespoons sugar, divided
d.. 1 tablespoon finely shredded lemon zest
e.. 1 tablespoon fresh lemon juice
f.. 2 cups heavy cream
g.. Cake
h.. 6 ounces good-quality strawberry jam (9 tbsp.)
i.. Best Butter Cake ---see below
Preparation
1.. 1. Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar,
the zest, and juice. Let sit 10 minutes.
2.. 2. In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it
holds a stiff peak.
3.. 3. Assemble cake: Using a serrated knife, slice both cake layers in half
horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp.
whipped cream onto the center of a cake stand (to hold cake in place). Place 1
of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam.
Sprinkle with about one-quarter of the sweetened strawberries, along with some
juice. Then dollop one-quarter of the cream over strawberries. Repeat with
second and third cake layers, using the reserved rounded tops.
4.. 4. Place the remaining layer on the top of the cake, cut side down. Mound
the remaining whipped cream in the center and spread to about 1 in. from the
edge, then sprinkle with remaining strawberries.
5.. Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
a.. Calories: 361
b.. Calories from fat: 45%
c.. Protein: 3.8g
d.. Fat: 18g
e.. Saturated fat: 11g
f.. Carbohydrate: 48g
g.. Fiber: 1.5g
h.. Sodium: 253mg
i.. Cholesterol: 84mg
Best Butter Cake
Yield: Makes one 8-in. cake, serving 16
Total: 35 Minutes
Yield: Makes one 8-in. cake, serving 16
Total: 35 Minutes
a.. 2 1/4 cups cake flour
b.. 2 1/2 teaspoons baking powder
c.. 1 teaspoon salt
d.. 1 1/4 cups sugar
e.. About 1/2 cup unsalted butter, at room temperature
f.. 2 large eggs
g.. 2 teaspoons vanilla extract
h.. 2/3 cup milk
Preparation
1.. 1. Preheat oven to 350°. Sift flour, baking powder, and salt into a
medium bowl; set aside. In the bowl of a stand mixer, beat sugar and 1/2 cup
butter until creamy. Crack eggs into a small dish (do not beat) and add
vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside
of the bowl as needed. Beat in flour mixture and milk in alternating batches,
starting and ending with the flour and making sure each addition is fully
incorporated before adding the next.
2.. 2. Butter and flour 2 round 8-in. cake pans. Divide batter evenly between
pans.
3.. 3. Bake until golden brown and a toothpick inserted in the center of each
cake comes out clean, 20 to 25 minutes.
4.. 4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to
room temperature, at least 40 minutes.
5.. Make ahead: Up to 2 days, wrapped in plastic wrap and chilled.
6.. Note: Nutritional analysis is per serving.
Note:
Total time does not include 40 minutes cooling time.
Recipe Time
Total: 35 Minutes
Nutritional Information
Amount per serving
a.. Calories: 361
b.. Calories from fat: 45%
c.. Protein: 3.8g
d.. Fat: 18g
e.. Saturated fat: 11g
f.. Carbohydrate: 48g
g.. Fiber: 1.5g
h.. Sodium: 253mg
i.. Cholesterol: 84mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
