Strawberry Checkerboard Cake
Saturday, February 26, 2011 12:38:43 AM
...but will definitely surprise you on the inside.
It has been for a while since I posted the last recipe, so I really want to try new techniques and warm up my oven. I’ve seen a lot of vertical layer cakes on foodgawker.com lately, but I didn’t decide to do mine until Amanda of I am Baker wrote a tutorial that I found easy to follow and understand. I tried my hand at it and really like the results. There is a slight different from Amanda's tutorial though: after I assembled and had two finished cake layers (each has vertical layers on itself), I placed on layer on top of the other. This will create the checkerboard pattern inside the cake. Pretty amazing huh? I was surprised too when I cut the cake. You should try it soon
Whipped Cream Cake Batter:
2 cups all-purpose flour, sifted
1 cup sugar, divided into 1/4 and 3/4
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup heavy whipping cream
2 teaspoons vanilla extract
3 large eggs
1 tablespoon green pandan paste***
1 tablespoon brown chocolate paste***
(*** You can view the image of the product here: http://importfood.com/spco1105.html
It's easily found at Asian Market with different flavors: pandan, durian, vanilla, and chocolate)
1 1/2 cup chilled heavy cream
1/4 cup sugar
3 to 4 drops of red food color
1 teaspoon strawberry extract
Slice almonds, roasted
1. Set a rack in the middle of the oven and preheat to 350F or 180C
2. For the cake batter, combine the flour, 3/4 cup sugar, baking powder and salt in a bowl and stir well to mix.
3. Put the cream and vanilla in a large bowl and whisk by hand until thickened and stiff. Whisk in the eggs, one at a time. Whisk in the remaining 1/4 cup sugar. Whisk in the flour mixture in 3 separate additions, whisking smooth after each addition.
4. Divide the batter between the 2 prepared pans. Add the pandan paste to 1 pan and the chocolate paste to the other pan. Mix well with spatula and smooth the tops. To create the level cake (the one with even top), wrap 2 wet towels around the pans and bake. Bake the layers until they are well risen and firm in the center when pressed with a fingertip, 20 to 25 minutes.
5. Cool the layers in the pans on rack for 5 minutes, unmold them, and cool them right side up on the racks
6. While the layers are baking, prepare the Strawberry flavor cream as following:
Combine the cream with sugar in a large bowl and beat at high speed until soft peak forms. Then, add the food color and strawberry extract, beat well until stiff peak forms. Refrigerate while waiting for the cake base.
7. Assemble the cake, following this tutorial from "I am baker" blog:
When you have 2 layers with vertical layers on each, just place one layer on top of the other, you will have the checkerboard pattern when you cut the cake and see inside it.
Finally, spread the cream all over the cake, smooth the surface and decorate more with roasted almonds, melted chocolate and fresh strawberry rose. (just like in the picture)
Let zoom a little bit closer...
This cake is also my 10th recipe selected on foodgawker.com --> Check it out here: