Vanilla Cake with Strawberries
This recipe makes two cakes; each cake requires one pan. To completely finish both cakes at once, double the amount of strawberries, Vanilla Whipped Cream, and fondant.
- 1 cup cake flour
- 2/3 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/3 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/4 cup pasteurized liquid egg whites or egg whites from 2 pasteurized eggs*
- 1 teaspoon vanilla
- 1/4 cup sliced fresh strawberries
- Vanilla Whipped Cream (see recipe)
- 1 recipe Vanilla Buttercream, divided in half **
- 6 ounces purchased white fondant
- Pink pastel food coloring
- Red food coloring
Preheat oven to 350°F. Butter and flour two 4x2-inch round cake pans; set aside. In large bowl stir together flour, sugar and baking powder. Add softened butter and milk. Beat with electric mixer on low speed until combined. Beat on medium speed 1 minute. In medium bowl whisk egg whites until frothy, but not soft peaks. Whisk vanilla into egg whites. Gradually add egg white mixture to flour mixture, beating until well combined.
Divide batter evenly between prepared pans. Bake in preheated oven 30 to 35 minutes or until wooden toothpick inserted in center of cake comes out clean. Remove; cool in pans on wire rack 5 minutes. Carefully remove from pans. Cool completely. Wrap and freeze one cake up to 1 month, if desired.
With a serrated knife, trim top of cake so it is level. Cut cake horizontally in half. Place cake bottom on cake plate, cut side up. Arrange strawberries over cake bottom. Spread Vanilla Whipped Cream over strawberries. Add cake top, cut side down. Use small offset spatula or table knife to smooth any whipped cream from edges of cake. Frost top and sides with Vanilla Buttercream. Chill cake in freezer 1 hour before decorating.
To decorate cake, set aside 1/3 of fondant. Roll remaining fondant to 1/8-inch thickness on surface sprinkled lightly with powdered sugar. Cut into 3/4-inch-wide strips about 12 inches long. Roll half of remaining fondant to 1/8-inch thickness into a circle the diameter of top cake (about 5 inches). Lay fondant round on top of cake. Tint remaining fondant to desired shade of pink. Roll out fondant to 1/8-inch thickness. Cut into 3/4-inch-wide strips. Brush top of cake with water. Starting in center attach pink fondant strips to cake in spiral fashion to simulate a rose. Using a small paintbrush, paint edge of rose strips with red food coloring. For sides, starting at top of cake wrap fondant strips around sides of cake in spiral to cover entire cake, overlapping strips slightly. Makes 2 cakes (2 servings each).
Vanilla Whipped Cream:
In small, chilled mixing bowl combine 1/4 cup whipping cream, 1 teaspoon granulated sugar, and 1/2 teaspoon vanilla. Using hand mixer beat mixture to stiff peaks.
*When preparing some foods with raw eggs, we believe pasteurized "shell eggs" are the safest choice to avoid potentially harmful bacteria. Pasteurized eggs in the shell are becoming increasingly available at select supermarkets nationwide; go to Safe Eggs Store Locator for retailers in your state.
**Freeze remaining buttercream up to 1 month.
Photo: Tyllie Barbosa
Recipe from Sarah Levy