Recipe by ellie_
Spectacular strawberry cream cake is time consuming but perfect for a spring/summer birthday. Cake can be completed, up to topping, and refrigerated for up to 4 hours. Recipe adapted from Bon Appetit (May, 1984). Prep time includes 1 hour assembling time but does not include refrigeration time. Cooking time is only baking time.
Top Review by rosie316
I made this for the holiday weekend and served it along with Recipe #131075. It was like a banana split on a plate! We even had a chocolate drizzle, caramel drizzle, macerated strawberries and additional whipped cream, for anyone to use on top of the cake or ice cream. This cake was excellent! I do have to admit, my oven is broken, so I bought 2 pre-made, frozen pound cakes (Sara Lee, I believe) at the store (guessing that would be the right consistency of the original cake recipe). I did split them as directed and made the custard and frosting as specified. It turned out great! The flavor was wonderful. I plan to make this again for Fathers Day using the actually cake recipe, so I will update and add a photo then. Thank you for posting your recipe. (Made for PRMR)
- butter or Pam cooking spray
- flour, for dusting cake pans
- 1⁄2 cup flour
- 1⁄3 cup cornstarch
- 1 teaspoon baking powder
- 6 eggs, seperated,room temperature
- 1 pinch cream of tartar
- 1 cup sugar
For vanilla custard
- 1⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 1⁄2 cups half-and-half or 1 1⁄2 cups light cream
- 3 egg yolks
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon vanilla
- 1 quart strawberry (fresh is best)
- 1⁄2 cup strawberry jam
- 1 1⁄2 cups whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Directions See How It's Made
- To make cake: Preheat oven to 375-degrees F.
- Butter and flour two 9-inch round cake pans.
- Combine 1/2 cup flour, cornstarch and baking powder in small bowl.
- Beat yolks in small bowl until frothy.
- In a large bowl beat whites with cream of tartar until stiff.
- Fold yolks and dry ingredients alternately into whites.
- Pour batter into prepared pans.
- Bake for 30 minutes or until done (the center of cake will spring back when done.) For custard filling: Combine 1/4 cup sugar and cornstarch in saucepan.
- Mix in half-and-half, yolks and finally the butter (in that order).
- Cook, stirring constantly, over med-low heat until mixture thickens (10 minutes).
- Let cool to room temp and then stir in 1 tablespoon vanilla.
- To assemble cake: Reserve several strawberries.
- Slice remainder.
- Cut each cake layer in half horizonally (there are now 4 layers).
- Place one layer on cake plate, cut side up.
- Spread with half of custard.
- Add next layer (second layer), cut side down.
- Spread with jam.
- Arrange sliced berries on top of jam.
- Add next layer (third layer), cut side up.
- Spread with the rest of the custard.
- Top with final layer (4th layer), cut side down.
- (Cake can be prepared 4 hours ahead of time to this point and refrigerated) One hour prior to serving, whip cream to soft peaks.
- Stir in powdered sugar and 1 teaspoon vanilla.
- Spoon cream on top of cake and cover sides.
- Garnish with reserved strawberries.