Hello Chitlins! Did you miss me? I hope so, I missed you. And boy do I have a treat for you this week!
If you take a glance up to the top of your screen where my banner is you may see a beautiful rose cake. This was the “lactard” friendly cake I made last year for my family’s annual boozefest/shopping trip that happens at my Aunt’s house. I have officially taken over lactard cake duties it seems and this year I did not slack.
Perhaps you saw a few weeks ago i am baker‘s stunning neapolitan rose cake. Just like last year I drew my inspiration from her, except this time I used a different frosting technique, one I spied on Annie’s Eats awhile back. I call it the cloud frosting technique because she called it a fluffy cloud cake. Either way, it makes for stunning results and is fairly simple, though somewhat time consuming.
As usual, I baked all my layers and whipped all my frostings prior to arriving at my aunt’s, and then assembled the morning of. This turned out to be a brilliant idea because the day I made my frosting was absolutely perfect, not too hot with almost no humidity. I was stunned with how quickly the meringue whipped up. I thought maybe I had done something wrong it went so perfectly.
The day I frosted the cake though? Total nightmare. Rainy, humid, hotter than a Turkish bath house. It wasn’t pretty. Luckily, because the cloud frosting doesn’t rely on intricately piped details, it wasn’t a major catastrophe when part of my vanilla frosting slumped.
I’m only going to give you the recipe for the strawberry layer right now, because it was my favorite. It tasted like Strawberry Quik and childhood memories. The chocolate layer I wasn’t thrilled with, it was a little too dense for my liking (though the chocolate frosting was heavenly, I may or may not be eating it with a spoon as I type). So if you feel like being a kid again, whip up a batch of this strawberry cake; and then forget all the lessons you learned about sharing and eat it yourself. I promise I won’t tell.
*Just a Note: The original version of the cake is made with butter and milk, but because I needed a completely lactose free version I swapped out the butter for an equal amount of butter flavored crisco, and the milk for an equal amount of soy milk. I don’t think the recipe suffered at all. I’ve also found the most surefire way to ensure your cakes come cleanly out of the pans is to grease them with crisco and dust with flour. I’ve never had a problem using this method while I’ve found butter to be incredibly more finicky.
- 4¾ oz (approximately 1¼ cups) flour
- ⅓ cup soy milk
- 3 large egg whites, room temperature
- ½ tsp strawberry flavoring (optional)
- ⅓ cup strawberry jam or preserves
- 2 tsp baking powder
- 6 oz sugar (approximately ⅔ cup)
- ½ tsp salt
- 6 tbsp butter flavored crisco
- pink food coloring (optional)
- Heat oven to 350ºF. Grease and flour 1 8-inch round cake pan and set aside.
- Pour the soy milk, eggs whites, extract and jam into a small bowl and whisk to combine thoroughly. The jam may be a bit lumpy but try to even it out as much as possible. When you add it to the batter it will evenly distribute, so don't worry.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder and salt. Mix until combined.
- With the mixer on low add the crisco and combine until the mixture resembles coarse sand, and no powdery streaks remain. About 1½ minutes.
- Add ⅔rds of the egg white and soy milk mixture to the flour mixture and beat at medium speed for 1½ minutes, until fluffy.
- Scrape down the sides and add the remaining liquids and beat for 30 seconds.
- Scrape down the bowl again and beat on high for another 20 seconds.
- With the mixer on low add a few drops of food coloring until desired color is reached. I used a neon pink liquid food coloring and it took me about 5 - 7 drops to achieve the pink I wanted.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a cake tester inserted in the center comes out clean.
- Let cool for 10 minutes on a wire rack, then gently run a knife around the edge of the pan to loosen. Invert pan on rack and gently tap to remove the cake. Invert cake again so it rests on it's bottom. Let cool completely before frosting.
- I used a regular buttercream, made with real butter, for this cake and added a few drops of the strawberry flavoring and pink food coloring.