Tuesday, June 21, 2011
The original is here and I made some modifications, some out of necessity and some on accident (like using all the whipped cream on one layer and then have to make more). I weighed everything like they do across the pond. If you don’t have a food scale, there are plenty of web resources for converting ingredients. It all works out, I promise. And your new doctor friend will be so happy.
Lindsay’s Graduation Cake modified from Mega Strawberry Summer Cake from Donal Skehan:
One rad layer cake
For the cake-
3 large eggs
225 g. sugar
50 g butter, melted
100 ml. milk
1 tsp. vanilla
210 g. flour
2 tsp. baking powder
For the filling and the topping-
80 g. strawberry jam
2 Tb. berry liqueur
300 g. strawberries, hulled
500 ml. heavy cream
Preheat the oven to 345 degrees and grease two 9” cake pans (or, in my case, use the same one 9” cake pan you have twice).
In your mixer, beat the sugar and eggs in a large mixing bowl until pale and fluffy.
Mix the milk, melted butter and vanilla extract together in a measuring jug and pour into the sugar and egg. Mix through to combine. Sieve the flour and baking powder into the bowl and then using a spatula, gently fold in to the cake mix until completely smooth and combined.
Allow the cake to cool slightly before turning out onto a wire rack to cool completely. When both cake layers are completely cooled, whip the cream until soft peaks form. Put the jam and liqueur into a food processor and pulse until smooth.