I had a productive day in my herb garden and kitchen. I made four new recipes! I've decided to postpone Part II of my day at the special event for sustainable seafood-- it's been a while since I've blogged about a new recipe. Tonight's dessert was rated "five stars" by my husband. He doesn't hand those out easily, but I have to say-- Ree posted a great new recipe.
The sponge cake is made with sifted flour, corn starch, baking soda and creamed butter and sugar. Eggs (at room temperature) are added one at a time:
Like Ree, I used a greased and floured 8" cake pan, and leveled the top of the batter with an off-set spatula. The cake was baked in just over 40 minutes, rather than the 45-50 recommended time. Watch this closely, depending on your oven!
Immediately remove from pan, and cool completely.
Now, for the beautiful strawberries... wash them, husk them, and slice in halves.
Depending on how tart your strawberries are, add about 3 Tablespoons sugar (these were tart, because I didn't buy Driscoll berries).
The berries should macerate, in the fridge, for at least 30 minutes; then mash them in batches and add about 1 tablespoon more sugar, if needed.
Who doesn't love cream cheese frosting, with unsalted butter, powdered sugar and vanilla. Beat until fluffy..
Cut the cake in half, and divide the strawberries. Place an even layer, with the juice. The cake is dense, so it can take it. Freeze for about five minutes, to make frosting easier.
Spread a layer of icing over the strawberry layer; then add the second layer and ice the top, and the sides with the remaining icing (which I didn't seem to have enough to finish the job).
I thought about decorating the cake with fresh pink roses, from my garden...or garnishing this with fresh strawberries-- but I didn't have any! Actually, my boys don't care about that stuff.
This is what they care about! I really like this recipe. I would, seriously, considering making a whipped cream frosting as a variation. For potlucks, though, I'd make this Ree's way.
Here's the printable recipe card: