A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, July 5, 2007

Hope Cake

1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
plus extra butter and flour for the cake pans

2/3 cup strawberry jam

1 recipe for cream frosting

Please note- I am using old fashioned cake pans that have a built in metal piece which runs along the bottom of the cooked cake to ease the cake out once it is cooked. If you are worried about getting your cake out, you might line the bottom of the pan with parchment paper or use a springform pan instead.

Preheat oven to 350

First butter then flour two 9” cake pans and set aside. Into a large mixing bowl sift flour, baking powder and salt. Set aside.

Into a stand mixer fitted with a paddle attachment add butter. Beat on medium speed for 1 minute. Add in the sugar then beat on Medium speed for 1 more minute. Scrape down the sides of the bowl.

Add in the eggs and vanilla extract. Place on high speed for 1 minute and scrape down the bowl as needed. Alternately add scoops of flour mixture then of milk until all is combined. Divide batter between the two pans. Bake on middle rack of oven for 30 minutes. Allow to cool completely before removing from pan.

Place 1st cake on a plate then smooth 1/3 cup of jam over the top of the cake. Add ½ of the whipped cream frosting and with the back of a spoon gently spread the frosting out over most of the jam. Add the second piece of cake on then repeat with the jam the rest of the frosting.

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