I thought it was appropriate to do an easter post this year too and I racked my brains for a dessert that was Easter worthy. Well, I had bought a punnet of strawberries and a pink cake came to mind. Now how does pink not shout "Easter!"? Or "Spring!"?
I hunted high and low for a recipe that would delight the palettes of the less-sugary Singaporean and I think I may have done the trick!
The strawberries burst forth flavour and tartness I couldn't be more pleased with.
Unfortunately I didn't dry out my strawberries for the frosting and the water seems to have made the butter separate. :((
Whenever making frosting, or anything other recipe with lots of butter, remember 1) not to overbeat it and 2) not to add more fluid than necessary to the recipe.
This recipe was adapted from Southern Living.
INGREDIENTS (9" sandwich cake serving 10-12)
- 160g butter
- 1 cup caster sugar
- 5 egg whites
- 2 cups cake flour
- 2 1/4 tsp double acting baking powder
- 1 1/4 tsp pure vanilla extract
- 1 tsp salt
- 1-2 cups diced strawberries
- 100g softened butter
- 2 cups icing sugar
- 1/2 cup diced strawberries
- In a clean bowl, beat the butter until smooth and fluffy
- Gradually add the sugar and continue to beat
- Add in the egg whites 2-3 at a time and beat until all combined
- Sift in the flour and baking powder and beat until all combined
- Add in the salt and vanilla extract and mix well
- Stir in the strawberries
- Fill 2 9" greased cake pans and bake in a 180 degree C oven for 22-25 mins or until skewer inserted in middle comes out clean
- Remove cakes from oven and leave to cool completely for about 30-45 mins in front of a fan
- Lay out 2 squares of kitchen paper towels and pour the diced strawberries onto the entire surface (this is to draw out any excess water from the diced strawberries) Leave until needed.
- In a clean bowl, beat the butter until light a frothy
- Sift in the sugar and continue to beat well
- Add in the semi-dried strawberries and stir well
- Keep chilled until ready to ice cake
- Heap 2-3 tsps of frosting on the top layer of one cake
- Invert the remaining cake and place gently on top of the frosted cake so that they are "face-to-face"
- Gently press down the centre of the top cake until the frosting in the middle starts to peep around the edges
- Pile on the remaining frosting and use an off-set pallet knife to evenly spread it around the top and letting it flow down the sides
- Holding the pallet knife at a vertical angle, gently spread the frosting around the sides, ensuring no pockets of air remain
- Decorate as desired and leave to chill until ready to serve
Well, I know better for next time!
Sorry about the poor photography, it wasn't done in natural daylight like I had hoped.