So here goes it!
The cake was inspired by the adorable flamingo candles, the strawberry cake inside was inspired by this super cute cake made by one of my cake blog crushes Sprinklebakes. The vanilla bean buttercream frosting was so fluffy and light it worked perfectly with the strawberry cake, the flamingos waded in the fluffy frosting which was tinted a light minty pistachio colour,
The cake itself is DELICIOUS I will definitely make this cake again and again, the strawberry flavour was perfect. I was concerned it was going to be too sweet but it was just right, the crumb had a tea-cake like texture but was very moist and smelt of strawberries! This cake + a cup of tea = HEAVEN.
FRESH STRAWBERRY CAKE WITH VANILLA BEAN BUTTERCREAM FROSTING
recipe adapted from here
serves 10-15
I doubled the recipe because I wanted two tall layers for this cake. Also I find that a 24cm spring form cake tin is slightly bigger than a 9 inch cake tin that is generally used in American based recipes. The original recipe suggests using 2 x 9 or 8 inch tin, I would go for the latter or use 2 x 20cm spring form cake tin.
Strawberry Puree
2 x punnets strawberries, washed and hulled
2 teaspoons caster sugar
In a medium sized bowl lightly toss the strawberries with the sugar, cover the bowl and set aside for a couple of hours or preferably overnight until nice and juicy.
Puree using a blender, stick blender or food processor and set aside.
Any leftover puree can be used to brush the cakes with, folded into frosting or used the following morning on pancakes!
Cake
3/4 cup strawberry puree
1/4 cup milk, at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup caster sugar
4 tsp baking powder
1 tsp salt
170 grams unsalted butter, room temperature
pink or red food coloring (I used Americolor food colour gel in dusty rose)
Preheat oven to 180C degrees.
Butter, flour and line the base of 2 x 20cm (8 or 9 inch) cake tins
In a small bowl or jug, combine puree, milk, egg whites, vanilla and mix with a small hand whisk or fork until well blended.
In the bowl of an electric mixer, add sifted flour, sugar, baking powder and salt and mix to combine. With the mixer on slow speed add the butter until it resembles moist crumbs.
Add the liquids and beat at medium speed for about 1 minute or until full and evenly combined.
Stop mixer to add food coloring if using and to scrape down the sides of the bowl and beat to combine.
Divide the batter evenly among the pans and smooth tops.
Bake for about 25 minutes or until a wooden skewer inserted in the center comes out clean.
Let cakes rest in pan for about 10 minutes and turn out onto wire racks.
Let cakes cool completely before you frost them.
You can keep the cakes at room temperature, wrapped in cling film and stored in an air tight container for up to three days, or freeze them for up to three months wrapping in cling film then in aluminium foil.
Vanilla Bean Buttercream Frosting
400 grams unsalted butter, room temperature
450-500 grams pure icing sugar, sifted
2-4 tablespoons milk
2 tablespoons vanilla bean paste
1 drop Americolor food colour gel in
Rainbow sprinkles
In a bowl of an electric mixer beat the butter and icing sugar together until it is very pale and fluffy.
Add the vanilla bean paste and the milk one tablespoon at a time until it is light and creamy yet pip-able.
Add colour if using and scrape down bowl so it is thoroughly combined.
Frosting will keep for up to three weeks in fridge stored in an air tight container or freeze for up to three months. Just bring to room temp and beat until light and fluffy.
Assembly
Place one of the cakes onto cake stand, board or plate.
Using approximately 1 cup of frosting dollop onto the cake and with an offset spatula spread it out evenly.
Carefully place the other cake layer on top with the bottom side up, making sure it is level.
Dollop a bit of frosting on op of the cake and crumb coat
Reserve about 3/4 cup of frosting if piping shells around the bottom and top of cake. using a large sized spatula smear the remaining frosting over the cake, working your way down and along the sides until cake is covered.
With a dessert spoon make waves in the frosting by gently pressing down into the frosting and sweeping up.
Pipe shells along the bottom and top edges of cake using a medium sized shell tip.
Sprinkle with rainbow sprinkles.
serves 10-15
I doubled the recipe because I wanted two tall layers for this cake. Also I find that a 24cm spring form cake tin is slightly bigger than a 9 inch cake tin that is generally used in American based recipes. The original recipe suggests using 2 x 9 or 8 inch tin, I would go for the latter or use 2 x 20cm spring form cake tin.
Strawberry Puree
2 x punnets strawberries, washed and hulled
2 teaspoons caster sugar
In a medium sized bowl lightly toss the strawberries with the sugar, cover the bowl and set aside for a couple of hours or preferably overnight until nice and juicy.
Puree using a blender, stick blender or food processor and set aside.
Any leftover puree can be used to brush the cakes with, folded into frosting or used the following morning on pancakes!
Cake
3/4 cup strawberry puree
1/4 cup milk, at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup caster sugar
4 tsp baking powder
1 tsp salt
170 grams unsalted butter, room temperature
pink or red food coloring (I used Americolor food colour gel in dusty rose)
Preheat oven to 180C degrees.
Butter, flour and line the base of 2 x 20cm (8 or 9 inch) cake tins
In a small bowl or jug, combine puree, milk, egg whites, vanilla and mix with a small hand whisk or fork until well blended.
In the bowl of an electric mixer, add sifted flour, sugar, baking powder and salt and mix to combine. With the mixer on slow speed add the butter until it resembles moist crumbs.
Add the liquids and beat at medium speed for about 1 minute or until full and evenly combined.
Stop mixer to add food coloring if using and to scrape down the sides of the bowl and beat to combine.
Divide the batter evenly among the pans and smooth tops.
Bake for about 25 minutes or until a wooden skewer inserted in the center comes out clean.
Let cakes rest in pan for about 10 minutes and turn out onto wire racks.
Let cakes cool completely before you frost them.
You can keep the cakes at room temperature, wrapped in cling film and stored in an air tight container for up to three days, or freeze them for up to three months wrapping in cling film then in aluminium foil.
Vanilla Bean Buttercream Frosting
400 grams unsalted butter, room temperature
450-500 grams pure icing sugar, sifted
2-4 tablespoons milk
2 tablespoons vanilla bean paste
1 drop Americolor food colour gel in
Rainbow sprinkles
In a bowl of an electric mixer beat the butter and icing sugar together until it is very pale and fluffy.
Add the vanilla bean paste and the milk one tablespoon at a time until it is light and creamy yet pip-able.
Add colour if using and scrape down bowl so it is thoroughly combined.
Frosting will keep for up to three weeks in fridge stored in an air tight container or freeze for up to three months. Just bring to room temp and beat until light and fluffy.
Assembly
Place one of the cakes onto cake stand, board or plate.
Using approximately 1 cup of frosting dollop onto the cake and with an offset spatula spread it out evenly.
Carefully place the other cake layer on top with the bottom side up, making sure it is level.
Dollop a bit of frosting on op of the cake and crumb coat
Reserve about 3/4 cup of frosting if piping shells around the bottom and top of cake. using a large sized spatula smear the remaining frosting over the cake, working your way down and along the sides until cake is covered.
With a dessert spoon make waves in the frosting by gently pressing down into the frosting and sweeping up.
Pipe shells along the bottom and top edges of cake using a medium sized shell tip.
Sprinkle with rainbow sprinkles.
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