Strawberry Cake with Strawberry Whipped Cream Frosting
A week and a half or so later I was back in Calcutta, but the taste of strawberries lingered. I researched (in a pre-Google era) and found out that strawberries are sold in New Market between December and early February and since then, every winter I've made my customary trip to New Market, coming back with bags of strawberries which I would have on their own, with custard that Ma would make, with Amul cream (as and when that hit the market) and most recently in the form of this divine Strawberry Cake with Strawberry Whipped Cream frosting. This indeed is one step closer to heaven!
Strawberry Cake with Strawberry Whipped Cream FrostingServes: 8-10
Flour: 130 grams
Caster Sugar: 150 gram + 2-3 tbsp
Eggs, at room temperature: 2
Strawberries, hulled and chopped: 700-800 gm (leave some whole for garnish)
Balsamic vinegar: 2 tbsp
Butter, at room temperature: 75 grams
Olive Oil: 30 ml
Vanilla bean paste/essence: 2 tsp
Baking Powder: 1.5 tsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Heavy cream, chilled: 1 cup
For the strawberry jam:
1. In a non stick pan heat the chopped strawberries, 2-3 tbsp of sugar (depending on how sour your strawberries are) and balsamic vinegar. Add a little bit of water, bring to a boil and let it simmer for 8-10 minutes. Stir intermittently till it forms a blood red syrupy puree with some strawberries remaining bite-sized. Take off the gas and allow it to cool.
For the cake:
1. Preheat oven at 180 degree C and line the bottom of a round spring-form cake tin with baking parchment. Butter the parchment and the sides of the tin.
2. In a bowl sift flour, baking powder, baking soda and salt. Keep aside.
3. In another bowl take the softened butter and cream it with a whisk or a hand blender. Add the caster sugar gradually and continue to mix it well. Now add the eggs one by one until fully incorporated.
4. Now add the dry ingredients a little bit at a time and fold it into the wet mixture. Add 2/3rd of the strawberry jam (reserve 1/3rd for the frosting) and fold it into the batter.
5. Pour the batter into the cake tin and bake for 30-35 minutes or until a tester comes out clean.
7. Let it cool for 20-30 minutes on the wire rack before unmoulding.
For the whipped cream frosting:
1. In a chilled glass bowl, take the cream and place it on ice bath. With a hand blender (the whisks of which also need to be chilled in the freezer for 20-25 min before whipping), start whipping the cream till soft peaks form. Add the remaining strawberry jam and whip a little more. Add some sugar if you need to.
1. With an offset spatula, coat the surface of the cake well with the whipped cream (ensure that the cake is completely cooled before you do that). Garnish with whole strawberries and mint leaves.
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