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Strawberry Cake With Whipped Cream Frosting Gelatin Free

Written By Srimathi Mani on Tuesday, February 21, 2012 | 10:57 AM



Its that time of the year when I get to bake a birthday cake with strawberries and whipped cream. My daughter loves strawberries and its always something different every year around strawberries. The last two years the birthday girl has been helping me bake the cake for her party. This year she wanted to bake a simple white cake with whipped cream frosting. I helped her and she baked herself a very delicious cake.

The problem with whipped cream is that it needs stabilizing ingredient to keep it from getting out of control. Most recipes call for unflavored gelatin to be used to achieve this result. Being a vegetarian I was looking for alternatives. Agar Agar is a good one and is very healthy to use because it comes from seaweed. Corn starch and sugar are most commonly used in whipping cream. A new product I came across  is Whip it.

Whip it has dextrose, modified corn starch and tricalcium phosphate. It is Oetker product made in Canada. It comes in two packets and is available  at Cost Plus. It was easy to use and totally stabilized the whipped cream. So we made our much sought after strawberry cake with whipped cream frosting and had a lot of fun making it. 

We used the adapted cooks illustrated cake recipe from here but came up with our own frosting recipe. A special note about decorations. It was all my daughter's idea as to what we needed to do regarding the designs and medium of decoration. She came up with the idea of using chocolate chips which she thought was very cool.

My entry to Something Sweet


Gadgets:

Spring pan 
Electric Mixer With Whisk Attachment
Bowls ( 2  glass and the other stainless steel)
Measuring Cups and Spoons
Spatula
Offset Spatula
Serrated Knife
Parchment Paper
Cardboard Cake Mats
Pastry Brush
Cutting Board
Knife


Ingredients:

Cake Ingredients:
1 tablespoon lemon zest and orange zest, freshly grated
1 cup sugar (7 ounces)
1-1/4 cups cake flour (5 ounces)
1-1/2 teaspoons baking powder
1/4 teaspoon table salt
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 plus 1 teaspoons vanilla extract 
* Note: Changes we made to the recipe
Strawberry Liquid:
Strawberry Jam - 2 tsp
Water - 4 tsp
Sugar - 1 tsp

Whipped Cream For Filling:
Strawberries - 12 sliced
Heavy Whipped Cream - 1 cup
Whip it - 1 packet
Sugar - 2 tsp
Whipped Cream Icing:
Heavy Whipping Cream - 1 cup
Organic Strawberry Jam - 3  heaped tsp
Whip it - 1 packet
Sugar - 2 tbsp
Cake Decoration:
Strawberry - 12 large ones cut into circular discs
Semi sweet Chocolate Chips - 1/2 cup 


Preparation:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line a 9 inch spring pan with parchment paper, grease, set aside.
2. Add lemon  and orange zest and all but 3 tablespoons sugar in large mixing bowl, rub with fingers until sugar is slightly moist and takes on a pale yellow color. Add flour, baking powder, salt, whisk to combine. add 2 whole eggs and 3 yolks (reserving whites), melted butter, water and vanilla extract; whisk until smooth.
3. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form,about 2 minutes. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
4. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 25-35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.



For Filling:

1. Keep the whisk and the stainless steel bowl in the freezer for an hour and get them very cold.

2. Add the heavy whipping cream, whip it and whisk until the cream starts to thicken. Add sugar and whip until you have stiff peaks.

 Whipped Cream Icing:

1. Remove the whipped cream for filling and transfer into a container until ready to use. Store in the fridge.

2. Add whipped Cream, whip it and whisk until it starts to thicken. Add the strawberry jam, sugar and whisk until it comes together and forms a stiff peak.

Icing & Decorating: 

 
Cut the cake into equal halves with a serrated knife. Place another cake board underneath the cut half and slide it under and transfer the cake onto the board. Using a pastry brush spread the strawberry liquid on the cut side of the cake to keep the cake moist. Spread the whipped cream filling and then layer it with sliced strawberries.

2. Spread the strawberry liquid on the other half of the cake. Place it over the strawberry whipped cream filled base cake. Transfer all of the whipped cream prepared for icing and spread it over the cake evenly.

3. Using the strawberries cut into circular discs decorate the cake and write happy birthday with chocolate chips.

11 comments:

  1. wow super cake looking tasty..very awesome clicks...fluffy looking

    ReplyDelete
  2. Looks lovely. My belated wishes to the birthday girl. :)

    ReplyDelete
  3. Lovely delicious frosting n yumm yum cake..
    Belated birthday wishes to your lil one too..

    Erivum Puliyum

    ReplyDelete
  4. Beautiful cake !! very professional done !! Looks YUM !! Birthday wishes to your cutie !!

    Ongoing event CC-Dish For Loved Ones

    ReplyDelete
  5. beautiful cake..belated wishes to the little one!

    ReplyDelete
  6. wow...
    cake looks wonderful dear.Belated wishes to ur lil one :)

    ReplyDelete
  7. Great job... 2nd generation cake looks awesome :)

    ReplyDelete
  8. Your daughter did a pretty good job baking the cake. It looks delicious and wish her a belated happy birthday!

    ReplyDelete

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