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Cakesandfrostings - Cake Strawberries-and-cream Cake Post by :boniellos Category :Learning Kitchen Author :Unknown Date :December 2011 Read :947

Click below to download : Cakesandfrostings - Cake Strawberries-and-cream Cake (Format : PDF)

Cakesandfrostings - Cake Strawberries-and-cream Cake

You’ll need to make and bake our White Cake recipe twice to create this glorious spring dessert that’s filled with fresh strawberries and frosted with whipped cream.

Prep time: 1 1/2 hours plus cooling
Baking time: 20 minutes per cake
Degree of difficulty: Moderate
Vegetable cooking spray
White Cake (recipe follows)
6 tablespoons butter, softened (no substitutions)
2 cups confectioners* sugar
3 tablespoons heavy or whipping cream
1/2 teaspoon vanilla extract
1 cup finely chopped fresh strawberries
1/3 cup strawberry jelly, melted
2 cups heavy or whipping cream
1/4 cup confectioners* sugar
Sliced strawberries, blueberries and mint sprigs, for garnish

Heat oven to 350°F. Line a 15 1/2x10 1/2-inch jelly-roll pan with foil; lightly coat foil with vegetable cooking spray.

Make batter for one recipe White Cake. Spread batter evenly in prepared pan. Bake 20 minutes, until toothpick inserted in center comes out clean.

Cool cake in pan on large wire rack 10 minutes; invert cake onto rack. Remove pan and foil; cool completely. Repeat process with another recipe White Cake. (Can be made ahead. Cover and freeze cakes up to 1 month. Thaw at room temperature 30 minutes.)

Make Buttercream: Beat butter in large mixer bowl until smooth. Add confectioners* sugar, heavy cream and vanilla; beat until light and fluffy. Makes 1 1/3 cups. Stir in chopped strawberries.

Place 1 cake layer on large platter; tuck four strips of wax paper under cake. Brush top of cake with melted jelly. Spread buttercream over jelly; top with second cake layer.

Beat cream and confectioners* sugar in mixer bowl at medium-high speed until stiff peaks form. Spread over top and sides of cake. Remove wax-paper strips. Garnish cake with sliced strawberries, blueberries and mint sprigs, if desired. Refrigerate up to 2 hours before serving. Makes
24 servings.

Per serving: Calories 415 Total Fat 22 g Saturated Fat 13.5 g Cholesterol 67 mg Sodium 343 mg Carbohydrates 52 g Protein 4 g

White Cake
Prep time: 15 minutes
Degree of difficulty: easy

2 cups sifted all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine, softened
1 1/4 cups sugar
4 large egg whites
1 teaspoon vanilla extract
3/4 cup milk

Combine flour, baking powder and salt in bowl. Beat butter in large mixer bowl at medium-high speed until smooth. Gradually beat in sugar, scraping bowl occasionally with rubber spatula, until light and fluffy, about 5 minutes. Add whites; beat 1 minute more. Beat in vanilla.

With mixer at low speed, add dry ingredients alternately with milk, beginning and ending with dry ingredients, until blended. Proceed with Strawberries-and-Cream Cake recipe.
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