Orange Cake
French Strawberry Cake
2015-02-09 19:38:40
Serves 8
A French version of a strawberry shortcake.
Nutrition Facts
Serving Size
227g
Servings
8
Amount Per Serving
Calories 397
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 158mg
53%
Sodium 93mg
4%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
10%
Sugars 29g
Protein 6g
Vitamin A
17%
Vitamin C
111%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 cup sifted cake flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Berries
- 2 pints ripe fresh strawberries, hulled and sliced
- 1/4 to 1/3 cup sugar (depending on the sweetness of the fruit)
- The Cream
- 1 1/4 cups cold heavy cream
- 2 tablespoons sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 5 large strawberries (with hulls)
Instructions
- Pour the melted butter into a 1-quart bowl; set aside.
- Return the sifted flour to the sifter and add 1 tablespoon of the sugar and the salt; sift onto a piece of waxed paper and set aside.
- Put the eggs and the remaining sugar into a medium size bowl. Using a hand held mixer, beat the mixture on medium speed until it is airy, pale, and tripled in volume, like softly whipped cream, 4 to 5 minutes. You'll know that the eggs are properly whipped when you lift the beaters and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. If the ribbon immediately sinks into the mixture, continue whipping for a few more minutes. Add the vanilla extract during the last moments of whipping.
- Sprinkle about one third of the sifted flour mixture over the batter. Fold in the flour with a rubber spatula, stopping as soon as the flour in incorporated. Fold in the rest of the flour in 2 more additions.
- Gently spoon about 1 cup of the batter into bowl with the melted butter and fold the butter in with the rubber spatula. Fold this mixture into the batter in the mixing bowl. (This is the point at which the batter is at its most fragile, so fold gently.)
- Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of an 8-inch round cake pan with solid shortening, dust with flour, and tap out the excess. Fit the bottom with a parchment or waxed paper circle.
- Baking the Cake: Carefully pour the batter into the prepared pan, smoothing the top with a rubber spatula; working from center outward and creating a slightly raised ridge around the sides. Bake for 25 to 27 minutes, or until the top springs back when lightly touched and the cake starts to come away from the sides of pan. Transfer the cake to a rack and let it rest for 5 to 10 minutes.
- To remove the cake from the pan, run a thin blade between the cake and the sides of the pan, freeing the sides. Invert the cake onto a rack and remove the pan. Slowly peel off the paper liner. Let the cake cool completely.
- Preparing the Berries: Toss the sliced berries with the sugar in a large bowl and leave them, uncovered, at room temperature for at least 2 hours.
- Coarsely mash the berries with the tines of a fork and toss them again; let the stand for 1 hour longer.
- In a large bowl whip the heavy cream, sour cream, sugar, and vanilla together until the mixture forms soft peaks. The cream is the proper consistency when the tracks made by the whisk close slowly and almost disappear. Cover and refrigerate until ready to frost the cake.
- Finishing the Cake Using a serrated knife and a gentle sawing motion, cut the cake horizontally into 3 layers. Place the bottom layer cut side up on a card board round or the removable bottom of a tart pan. Lifting the berries from the bowl with a slotted spoon so that most of the liquid drains off, spoon half of the mashed strawberries over the cake layer, then spread a thin layer of the whipped cream over berries. Top with the middle cake layer, spoon on the remaining strawberries, and spread another thin layer of cream over the berries. Center the top layer over the filling.
- Working with a flexible metal icing spatula, frost the top and sides of the cake with whipped cream, leaving about 1/2 cup of the cream for decoration. Spoon the remaining whipped cream into a bag fitted with a 1/4-inch star tip and pipe 10 rosettes around the top of the cake, positioning the rosettes about an inch in from the edge and leaving an inch between each rosette.
- Slice each berry in half from blossom to stem, leaving some of the hull on each half. Prop a berry half, cut side down, on top of each rosette and refrigerate the cake for at least an hour before serving.
Notes
- Stop folding as soon as the last speck of flour has disappeared.
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