Strawberry Whipped Cream Cake



Since Mother's Day is coming up next week, I thought I'd post this beautiful chiffon cake recipe.  It's very spring-y and the presentation is gorgeous.  I have made it for several special occasions and it's always well-received.  This is one of my favorite cakes to make. 

Chiffon cakes are naturally very moist and light, which is a perfect partner for the strawberries, mascarpone and whipped cream. The cake seems complicated, but it really isn't difficult. If you don't have time, you can use a boxed mix for the cake and just beat the batter on high for a minute or so to incorporate some extra air. If using a boxed mix, go with white or vanilla cake mix and make sure to add the lemon zest as indicated. It really does take the cake to another level.

• Flavor/Texture: Not too sweet and the whole cake is very light. The vanilla, strawberry and lemon zest work together beautifully.
• Difficulty: This recipe requires some work and a light hand, but it's not hard.  Make sure that your equipment (bowls, spatulas and beaters) are VERY clean and dry before whipping the egg whites or making the frosting. Do not overwork your batter when folding in the egg whites. Mix it gently until everything is just combined.
• Pros: It's both delicious and stunning. Great for special occasions and everyday.
• Cons: Takes a bit of work, but it's well worth it.
• Misc: This time around, I added 1/4 cup of cocoa powder to the recipe to make a chocolate cake instead of white. The recipe works either way, but I just think the chocolate adds a little contrast and looks better. I don't worry too much about trimming the berries while putting the filling together. You can even out the tops of the berries with the filling itself, for the most part. I also add sliced strawberries to the top of the cake for some more visual interest. It is very important to do a crumb layer and then an additional layer of frosting because any flecks of the cake in the white frosting are very visible.
• Encore Performance: This cake is already a regular in my rotation of favorite desserts. I make it frequently when strawberries are in high season.

Strawberry Whipped Cream Cake
adapted from a recipe by Amy Wisniewski

For the berries:

2 pints strawberries, rinsed and hulled (about 4 cups)

2 tbsp sugar

1 tbsp fresh lemon juice

1 1/2 tsp vanilla extract

1 tsp grated lemon zest

For the cake:

2 cups cake flour

2 tsp baking powder

1/2 tsp salt

1/2 cup vegetable oil

1/4 cup water

1 tsp lemon zest

2 tsp vanilla extract

6 large eggs, separated into whites and yolks

1 1/2 cups sugar

For the filling:

1/2 cup mascarpone cheese

1/2 cup heavy cream

For the frosting:

1 tbsp vanilla extract

6 tbsp sugar
3 cups heavy cream

For the berries:
Combine all ingredients in a medium bowl and toss the strawberries to coat. Let the berries macerate at room temperature for at least 20 minutes before using.

Gently strain berries and reserve syrup for later use.

For the cake:
Heat oven to 350 degrees. Butter and flour two 8-inch cake pans. Sift flour, baking powder and salt together in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.

In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.

Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling:
Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting:
Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10-15 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.

Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead

To assemble:
Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.

Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.

Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.

Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.

I guarantee your mom will love it!

Pineapple Upside-Down Cake

I first saw this cake on Paula Deen's show on the Food Network. It looked delicious and pineapple upside-down cake has always been one of my favorites. I just had to make it and I figured that Easter dinner would be the perfect occasion. 

The cake came out beautifully and definitely had a "wow" factor.  I really, really wanted to love it, but it just didn't happen.  It was by no means a bad cake, but I just wanted it to be so much more. I liked it and my dad, who has a much stronger sweet tooth, loved it.  For me, the sweetness bordered on cloying and I had to scrape the frosting off.  The topping was good, but again it was too sweet for me.  The cake itself was fine, but I found myself wishing that it had some actual flavor instead of just sugar and butter. Maybe I should have known, seeing that it was a Paula Deen recipe, and I am generally not a huge fan of hers. I solidly dispute the fact that all Southern cooking has to be either fried, hot or sugar and butter-laden.  My mom's side of the family is from Louisiana and when I was growing up, we ate many things that didn't fall into those categories. 

All gripes aside, here's my review:

• Flavor/Texture: The cake part was a little too dense for my liking, and it was very rich. The pineapple topping was great, as usual.
• Difficulty: Nothing too hard, aside from resigning myself to using 4 STICKS of butter!
• Pros: I like the idea of a double-layer pineapple upside-down cake. Everyone loves the topping the best, so why not double it?
• Cons: Butter, sugar, powdered sugar and more butter. Too rich and far too sweet for my personal tastes.
• Misc: I cooled my cakes in the pans for one hour and then stacked them, rather than following the method in the recipe. I was trying to avoid moving the cakes too much.  I had no issues with the cakes cracking or settling. I added 5 tbsp of juice to the frosting because mine was far too stiff after only 2 tbsp. There would have been no way to spread it on the cake without thinning it out a bit. Next time, I would cut down on the brown sugar in the topping as well. 3/4 cup in each cake pan is an awful lot. I would scale it back to 1/2 cup per per pan.
• Encore Performance: I won't make this cake as written again. I loved the look of it, but I actually prefer the flavor and texture of the recipe on the back of the boxed cake mix.  Can't win 'em all!

Pineapple Upside-Down Cake

Recipe by Paula Deen

Non-stick cooking spray

3 cups cake flour, plus more for dusting pan

1 cup butter, softened, plus 1/2 cup butter, melted

2 1/4 cups sugar

5 large eggs

1 tsp vanilla extract

2 tsp baking powder

1/4 tsp salt

1 1/4 cup whole buttermilk

1 1/2 cups firmly packed brown sugar

2 20-ounce cans of pineapple rings, drained well (reserve some juice for frosting)

1 jar maraschino cherries

Pineapple buttercream frosting (recipe follows)

Chopped pecans, for garnish

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting
1/2 cup butter, softened
2 tbsp reserved pineapple juice
3 1/2 cups powdered sugar

Beat all ingredients in a large bowl until well combined.

Rainbow Cake!



I originally saw this cake on a blog that I follow, called Not Martha. The writer, Megan, is quite funny and I think we share the same outlook on food a lot of the time. On St. Patrick's Day, she posted a Leprechaun Trap Cake and I was so impressed that I decided right then and there to make it. Since St. Patrick's was done and gone, I decided to make it an Easter themed cake instead. I followed the instructions for the Leprechaun Cake and just ad-libbed my own decorations and frosting.

This cake nearly killed me. That sounds a tad dramatic, but I know the limits of my patience, and this almost got the better of me. I'm not daunted by a complex process; some of the cooking I've done is quite difficult. But this recipe reminded me of all the reasons that I shy away from baking: I dislike measuring, I like to see things happening instead of just waiting around, and I loathe not knowing whether or not something will turn out the way I want. With cooking, none of those issues phase me. Baking is a whole different story. I was on pins and needles the whole time the cake was baking. That being said, I was thrilled with the results when I cut into it. The rainbow itself looked good and the colors were great. Best of all, the kids at the party loved it and that was the main goal.

For the Easter decorations, I found some edible Easter grass at Meijer and a marshmallow bunny for the top. I went with a store-bought Rainbow Chip frosting for two reasons. One, it's my favorite and it fit with the "rainbow" theme of the cake.  Two, I was not in the mood to make frosting. Nothing fancy, but it worked. 

I literally jumped up and down and squealed in my kitchen when I cut out a slice of the cake. It's gorgeous, right?

The breakdown:

• Flavor/Texture: Like the original blog, I went with a boxed cake mix and cooked it at a lower temp than recommended to prevent doming.  It was moist and fluffy.
• Difficulty: I'm not gonna lie - getting a good rainbow was tough. I had a hard time trying to keep the rings relatively the same width, even with the help from the Not Martha blog. It was mainly successful, but it wasn't easy. An avid baker might have found this more enjoyable.
• Pros: It looks awesome and I was very proud that my efforts paid off.
• Cons: The method was time consuming, messy and dirtied quite a bit of equipment. I stained my hands up pretty good.
• Misc: For the rainbow batter, I opted for professional gel "tasteless" food coloring to get the vibrant colors I wanted, without that nasty dye aftertaste. It worked quite well. I followed the 6-5-4-3-2-1 ratio in the original blog and worked under the fact that 1/4 cup is 2 fluid ounces. I did not trim the top of the cake to flatten it. My cake didn't really dome up much and I figured that cutting anything away might result in losing the last layer of the rainbow.
• Encore Performance: Now that I am familiar with the method for creating the rainbow, I'm sure the recipe will be easier next time.  Even so, this recipe will only be pulled out for special requests.

If you attempt the rainbow cake, I would love to see your take on it!