Thursday, April 29, 2010

Strawberry Cream Cake

My mom invited us over for dinner last Friday night and it was my job to bring dessert. I love nothing more than bringing dessert! It was a nice day, and I was in the mood for something light (well, light considering it was still dessert!), and something non-chocolate. A rare event in my life! During a recent read through of my favorite food blogs, I had seen a recipe for a Strawberry Cream Cake posted on My Baking Addiction. It's a recipe from Ina Garten that Jamie had made for her Easter dinner and it looked so incredibly yummy, and perfect to accompany the grilled turkey my mom was making. Thanks Jamie for another wonderful baking idea!

The cake itself
was delicious on it's own. It's a heavier cake than I normally like, more of a pound cake than anything. It has lemon and orange zest in it so it's infused with a delicious citrus flavor that pairs nicely with the whipped cream topping and strawberries. When I tasted the batter I couldn't wait to try the cake it was so, so good.

A side note regarding zest ....
My husband recently asked what this was. As I was explaining to him that you take the lemon or orange and run the peel of the fruit along the grates of the zest, he asked "so, you're making me eat the peel of the fruit? Gross!" Now any time I say there's zest in something, he has to point out to everyone that they're eating lemon peel or orange peel. Thanks for that! Next time I won't be so specific in explaining how I make something when he asks!

Back to the cake ....
My only issu
e is that the cake sunk in the middle when it was baking. I'm not sure why this happened, but I will blame it on my oven. I will blame most everything on my oven because we don't get along most days! It's a very hot oven; very temperamental when it comes to baking. You'll see in my next post the issues my oven and I have when it comes baking cookies. I usually have pretty good luck with cakes though. Especially since I figured out my oven runs about 30 degrees hotter than normal, but this time my luck ran out. My cake didn't rise very well. But, I figured the whipped cream frosting would cover that up so I didn't worry about it too much!

The frosting is just heavy cream, sugar and vanilla w
hipped into oblivion .... or, more accurately, whipped into frosting. Then I topped each layer with fresh strawberries that luckily were on sale! Yummy! I also added a little orange zest into the whipped frosting to nicely compliment the cake.

If you're looking for a delectable, light cake to make this spring and summer I highly suggest this cake. It was easy enough to make, and the results are fantastic. My dad ate two huge pieces! We pretty much finished the cake that night for dessert. I will definitely be making it again this summer, and hopefully my cake won't sink next time!

Here is the link to Jamie's version and recipe:

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