Tuesday, March 27, 2012
Bake Along #21 - Fresh Strawberry Cake with White Chocolate Chips
This is one lovely cake , a good snacking cake that i have enjoyed eating. Me, Joyce and Zoe have agreed to this choice for our bake along and i like how the strawberries were sliced and mixed in through the cake. I'm also glad that the slices did not all sink to the bottom of the cake and that my cake did not turn out pink, the little tip is that to toss the strawberries with a little flour before folding them into the batter. Moist and not too rich, i would think many of you here would enjoy eating this too.
Recipe ( from Cake Keepers Cakes by Lauren Chattman)
1 large egg
1 large egg yolk
1/2 cup sour cream ( i used yogurt this time)
1/2 tsp grated lemon zest ( omitted )
2 tsp pure vanilla extract
187gm unbleached all purpose flour ( i used cake flour)
1 1/2 tsp baking powder
3/4 tsp baking soda ( i used 1/2 tsp)
1/4 tsp salt
85gm unsalted butter, softened
1 cup sugar ( used 100gm)
8 oz strawberries, stemmed and sliced
1 cup white chocolate chips or chunks ( used 100gm)
1.Preheat the oven to 350F. Grease an 8 inch square baking poan and dust with flour, knocking out any extra. Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large glass and lightly beat. Combine 1 1/4 cups flour, baking powder, baking soda and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until flufy, abt 3mins, scraping down the sides of the bowl once or twice.
3.With the mixer on low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
4.Put the mixer on low speed and add the flour mixture, 1/2 cup at a time, scarping down the sides of the bowl after each addition. After the last addition, mix for 30seconds on medium speed.
5.Combine the strawberries and remaining 1/4 cup of flour in a med bowl and toss to coat. Fold the flour covered strawberries along with the white chocolate chips onto the batter.
6.Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until the cake is golden and a cake tester inserted in comes out clean, 45-50 minutes. Let the cake cool in pan for 5 mins, invert cake and turn right side up on a rack to cool completely. Cut into 9 squares and serve.
Have you try making creme brulee? I'm excited cos i havent made them before and i will be making them soon. If you also want to try making creme brulee, join us for our next bake along on April 10, 2012.
The link will be opened for 7 days starting April10.
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