To celebrate a birthday, a special cake was needed. The cake is the perfect summer-time cake, although perhaps it would be better earlier in the summer, when strawberries are in season.
The base was High Ratio White Cake from the CIA Baking and Pastry book, which is not pure white, since it does have some egg yolk in it. This cake needed to be extra high, so the recipe was doubled and each cake was cut into two layers, with one of the layers reserved for future use.
First, we prep the pans:
Then, we mix up the batter. In a high-ratio cake, there is a high ratio of sugar to butter. All of the dry ingredients are mixed in with the butter and 50% of the wet ingredients (milk, eggs, and vanilla in this case). Then, to develop structure, this is mixed for four minutes. The remaining 50% of the wet ingredients are added in three additions, mixing for two minutes after each addition.
Mmm, cake batter.
These layers baked up very nicely.
The next day, it was time to assemble the cake. Slice up strawberries, enough for each layer and the top decoration.
And then whip up the cream. This time, it was stabilized - just like Rose Levy B. does.
Assemble carefully: Cake, whipped cream, strawberries, cake whipped cream, strawberries, cake, whipped cream, lots of strawberries!
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