Saturday, May 28, 2011
STRAWBERRY CAKE WITH BUTTER ICING
One of the first Cake recipe that I learned from my Mom. The icing is her secret recipe, when I was growing up guests who flocked our home usually goes straight to the dessert counter so they can have a slice right away. It is a bestseller in any party she hosted.
I made some variations to her original recipe, I lessened the butter and sugar so that it will not be too sweet. The end result is still the same like how my Mom used to make it. ( just a little bit in line with our health conscious time) I made the cake with fresh strawberries, there is nothing like using fresh ingredients, the taste of your cake will be tastier, all natural, no store bought, please.
3cups cake flour
1 1/2 c milk ( 1% or 2%)
5 eggs (large)
2tsp. BP (baking powder)
1/4 tsp. salt
3/4c butter (room temperature)
1 1/4c white sugar
1- 2tsp. pure vanilla
Separate eggs. Beat eggs whites till soft peaks incorporate 1 c sugar little at a time.
In a separate bowl, beat butter till soft, mix egg yolks and 1/4c sugar, flour, vanilla, BP, salt and milk. Fold eggwhite mixture to batter. Bake in a rectangle pan or pyrex dish at 350degrees oven 35-45mins or till prick clear by a fork in the middle of cake.
1 1/2 c fresh strawberries, cut into small pieces
1/2c white sugar
1 tbsp. water
Cook till soft on low heat, about ten minutes, do not burn.
1 bar butter (use the salted butter variety)
1 condensed milk
Make sure that butter is in room temperature, beat butter incorporate milk slowly. When in soft but not runny consistency proceed to ice the cake. If it becomes too runny, put icing in fridge for ten minutes then proceed to ice.
I like to make my cake a day ahead. Then put the icing the day of your party, freeze it for at least two hours so that the butter icing is set and will not run. You don't want an icing that melts in the heat of the day.