Strawberry Ruffle Cake

Strawberry Ruffle Cake

White Cake

• 2 3/4 cups  cake flour
• 1 2/3 cups sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 3/4 cup (12 tbsp) unsalted butter, softened
• 4 large eggs whites plus 1 whole large egg
• 1 cup buttermilk
• 2 tsp. vanilla extract

1) Preheat the oven to 350°F. Prepare two 6” cake pans greasing and flouring; or lining with parchment, then greasing the parchment.

2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.

3) Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.

4) In a small bowl, whisk the buttermilk and vanilla extract Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.

5) Pour the batter into the prepared pans. Bake for 30-40 minutes

Swiss Meringue Buttercream (adapted from Annie’s Eats)

Ingredients:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract
1 cup fresh strawberry puree

Directions:

1) Combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F  and the sugar has dissolved (it should be smooth to the touch)

2)Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.

4.) Add strawberry puree to half of the buttercream

5.) Frost the cake with strawberry butter cream, then cover cake in vanilla buttercream ruffles.