Strawberry Sponge Cake Food

STRAWBERRY SPONGE CAKE

Steps:

• Preheat the oven to 180C/electric. Grease two 20 cm cake tins and line with parchment paper.
• In a large bowl whisk the butter and sugar together until combined. Then, add the eggs one at a time and mix. Then, add all the single cream and mix once again.
• With a wooden spoon fold in the flour a third at a time until the mixture is smooth.
• In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Add the strawberry mixture to the smooth cake mixture and combine.
• Pour the mixture into the cake tins and bake on a middle shelf for 20 minutes.
• Take out of the oven and leave to cool in the tins for 30 minutes before removing. After cooled, spread as much jam as desired on one of the two sponges. Then whip some double cream and place on top of the jam. Take the other sponge and sandwich both sponges together. Serve!

STRAWBERRY SPONGE CAKE

Steps:

• In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9-in. dish. , In a large bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Refrigerate any leftovers.

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

STRAWBERRY SHORTCAKE

Steps:

• For the Vanilla Cream:
• Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). *Cook's Note: If using a vanilla bean, put the vanilla pod in the pot as well. Add half the sugar and bring to a simmer. In a small bowl whisk together the egg yolks and the rest of the sugar. Temper it by adding a small amount of the heated milk mixture to the bowl, whisking constantly. Pour the egg mixture into the pot of milk, stirring constantly. Do not boil or cook the egg mixture, otherwise you will have scrambled eggs! The mixture should begin to thicken so that coats the back of a spoon. Remove from heat and allow to cool. Remove vanilla pod and discard, and refrigerate until chilled.
• For the Sponge Cake:
• Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters.
• In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat two more times with each of the remaining 2/3 of the beaten egg whites.
• Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan for 10 minutes and loosen the edges with a spatula or butter knife. Then, invert cake onto a similarly sized baking sheet without edges, by holding against the top edges of the jelly roll pan and flipping it over. Peel off parchment paper and let cool completely. Wash the jelly roll pan, to have ready for soaking the cake.
• For the Strawberries and Whipped Topping:
• Reserve 18 whole (but cleaned) berries. To begin the maceration process, slice the rest of the berries into a bowl, mix in the sugar, and refrigerate.
• Whip the heavy cream with an electric beater until stiff peaks form.
• Cook's Note: Each individual serving will have two layers of cake. You can adjust the serving size based on the way you slice the cake. If serving in martini glasses (as was done on the episode), cut the cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake). This will yield 24 rectangles for 12 servings. You can also make slightly larger servings if using a flat serving plate by cutting into 12 rectangles which are about 4 inches square. Return the cake squares to the jelly roll pan and pour the cold tea over them allowing to soak.
• To assemble:
• Use a spatula to transfer a slice of cake to each of the serving glasses or plates. Spoon some of the macerated strawberries on top of each cake round and top with vanilla cream. Cover with the second layer of sponge cake, then more strawberries, then more vanilla cream, and top with a dollop of whipped cream around which you will arrange 3 whole strawberries and a sprig of fresh mint.

STRAWBERRY SPONGE CAKE

Steps:

• Preheat oven to 350°F Line an 8inch cake tin with non-stick baking parchment paper.
• Bring water to a boil. Melt butter in the boiling water.
• Beat the eggs and sugar until very thick (this will take at least 10 minutes).
• Sift the flour. Fold into egg-sugar mixture. Fold in butter-water mixture.
• Pour batter into tin. Bake 25 minutes until springy to the touch. Cool on a rack.
• Slice cake in half. Fill with whipped cream and strawberries.

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

STRAWBERRY SPOON CAKE

Steps:

• Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
• Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
• Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
• Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
• Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

STRAWBERRY SUNSHINE CAKE

Steps:

• Let egg whites stand for 30 minutes. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely., In a large bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping., Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers.

CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)

Steps:

• SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
• Melt the shortening in a double boiler. Stir in oil and allow to cool.
• Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
• Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
• Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
• Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
• Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
• STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
• In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
• Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
• Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
• SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.