Monday, May 11, 2009

Strawberry Lemon Poppyseed Cake



I needed something to bring to Mother's Day for Carl's family. I had seen a cake in an issue of Women's Day and just knew I had to make it! It was a big hit and I would definitely make it again.

The recipe called for 8 inch pans, which would allow you to cut them in half and have four layers. I, however, only had 9 inch pans, so mine was only two layers thick. Not a problem for me though, it worked out just fine. I also used a different frosting, but have included the one that came with the recipe. I will also post the one I used at the bottom.

Ingredients:

White Chocolate Frosting
21⁄2 cups cold heavy cream
6 oz white chocolate, chopped

Cake:
2 1/4 c cake flour (I used 1 1/2 + 3 tbsp flour and 1/4 c + 1 tbsp cornstarch)
1 1/2 tsp baking powder
2 tbsp poppy seeds
1/4 tsp salt
1 1/2 c sugar
1 1/4 sticks unsalted butter, softened
1 1/2 tbsp grated lemon zest
2 tbsp lemon juice
Whites from 3 large eggs plus
1 whole egg
1 c whole milk
8 tbsp strawberry jam
1 lb strawberries (reserve 4 whole berries for garnish), hulled and sliced


PREPARATION

1. Frosting: Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.

2. Cake: Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.

3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.

4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.

5. To finish the frosting: In large bowl, beat chilled white-chocolate mixture with remaining 11⁄2 cups cold cream until stiff peaks form.

6. To assemble cake: With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting. Decorate with reserved berries.

I took 3 strawberries and stood them up slicing them almost all the way through, then carefully spread the sideways- like you would hold playing cards in your hand. I arranged those in a circle and placed a whole strawberry in the middle.

The frosting I used was very light and fluffy...perhaps that's why the name was "Light and Fluffy Frosting" on cooks.com. It was the perfect compliment this the cake which already had a lot of flavors going on!

1 c milk
4 tbsp flour
1 c granulated sugar
1/2 c butter
1/2 c crisco

Heat milk and flour slowly, mixing until thick. Cool. Beat sugar, butter and crisco on high speed for 5 minutes. Add cooked milk mixture and beat 5 more minutes.

2 comments:

Cara said...

Oh my gosh, this looks heavenly! I love lemon poppyseed and it has to be awesome combined with strawberries!

Joelen said...

This looks wonderful and a great job decorating too!

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