Rossy Vanilla Strawberry Cake

Happy Birthday to Lilian and Cheng Teng.


Both of them love vanilla and berries, and this is the outcome for the birthday cake.


I made a layer cake with strawberries filling and also the first time.

I had approximately one hundred ideas about what type of cake and i was so overwhelmed by all the


option. I could not make a decision. I brainstormed and finally came up with this.


The result was fantastic.

Rossy Vanilla Strawberry Cake 


yield: One 2 layer , 8 inch round cake


Ingredients:


5 large egg white, at room temperature


3/4 cup whole milk, at room temperature


2 1/4 teasppons pure vanilla extract


2 3/4 cups cake flour, sifted


1/2 cup sugar ( you can add more if you prefer sweet, but i prefer low sugar)


1 tablespoon + 1 teaspoon baking powder


3/4 teaspoon salt


12 tablespoons / 170g unsalted butter, at room temperature and cut into cubes


1 cup Strawberry puree


Method:


1. Preheat ove to 350F/ 180C, Grease ,line with parchment and flour two round 8 inch pans.


2. In amedium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk and the vanilla, set aside.


3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 second.


4. Add the butter and remaining 1/2 cup of milk and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.


5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, beat on medium speed for 20 second after each addition.


6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure even layers.


7. Bake 25-35 minutes or until cake tester comes clean when inserted into a center. Be so careful to not over bake. Check cake at 20 minutes, but not before and once you feel it's almost ready, set the timer for 2 minutes intervals. Let's cool on racks for 20 minutes before loosening the side with a small metal spatula and invert onto greased wire racks. Gently turn cakes back up, so the up and cool completely.


8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day ad baked.


Adapted from sweetapolita


Whipped Vanilla Frosting


Ingredients :


3 sticks + 2 tablespoons (375g) Unsalted butter, softened and cut into cubes


1/2 cup + 2 tablespoons Powder sugar


2 tablespoons of milk


1 tablespoon vanilla extract


pinch of salt


Method:


1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed, butter will become very pale and creamy.


2. Add remaining ingredients and mix on low speed for 1 minutes, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.


Vanilla Cake Assembly  


1. Place bottom cake layer on cake plate or 8 inch round thin cake board.


2. Place 1 cup of frosting on top and spread evenly with a small offset palette knife and follow by strawberry puree and spread evenly.


3. Gently place 2nd cake layer face down on top. Scoop frosting on top. Spreading evenly with a small palette knife until you have a thin layer of frosting over the entire cake. Chill until set- about 30 minutes.


4. Remove from refrigerator and repeat step 3.


Good luck and enjoy.