Ever since I checked out Martha Stewart's Baking Handbook from the library this recipe has been on my radar, but I had to wait until there were enough people around to enjoy it. I couldn't make it and then eat it all myself. Or could I?
Old Fashioned Berry Layer Cake
Cake
Unsalted butter, for pans
1 cup all-purpose flour
1/4 cup cornstarch
6 large whole eggs, plus 4 large egg yolks, all at room temperature
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
Topping
1 quart (4 cups) heavy cream
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 vanilla bean, split lengthwise (optional)
1 pint small strawberries, hulled
1/2 pint blackberries
1/2 pint raspberries
1/2 pint golden raspberries
1/2 pint blueberries
fresh mint leaves for garnish (optional)
1. Preheat the oven to 350 degrees. Butter two 9 by 2 inch round cake pans, set aside.
2. In a large bowl sift together flour and cornstarch, set aside.
3. In the bowl of an electric mixer with the whisk attached combine the whole eggs, egg yolks, granulated sugar, salt and vanilla extract. Beat on high speed until thick and pale, it should hold a ribbon like trail on the surface when the whisk is raised. This should take about 5 minutes, scrape down the sides of the bowl as needed.
4. Add flour mixture to the egg mixture. With mixer on low speed beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk fold the mixture several times.
5. Divide the batter between pans and smooth tops. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes.
6. Immediately invert cakes onto a wire rack. Then re-invert cakes and let them cool completely with the top sides up.
7. In the bowl of an electric mixer with the whisk attached combine heavy cream, powdered sugar and vanilla extract. Scrape in the vanilla seeds from the vanilla bean if you are using it. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.
8. Using a serrated knife, trim the tops of the cakes to make level. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over the layer, arrange a quarter of the mixed berries on top. Repeat with remaining cake layers, cream and berries. Garnish top with mint leaves (optional). Serve immediately.
Notes: The whipped cream portion of this recipe easily makes double what you need. Even with me putting a ton on and then maybe nibbling from the mixing bowl I still wound up dumping half of what I made. Sure, I probably could have eaten more straight from the bowl but I like the way my pants fit.
When I originally read this recipe I must have had blinders on. I think I glanced at it and saw 6 eggs and some berries and scoffed. No big deal. Dudes. 10 eggs. Yikes. I did have issues finding the berries. I could not find blackberries or golden raspberries. Small strawberries were a no show, but that was just aesthetics.
I thought the cake was a bit egg-y. Go figure, right? The other cake eaters laughed at me and said it was psychological. Pete thought it was a bit dense, which I agreed with but it didn't detract from the flavor. Home made whipped cream is always yummy. I hate blueberries and am not wild about raspberries either.
Overall this cake did not live up to my expectations. Was it good? Yes. Was it great? Meh, not really. A change in berries/fruit might help improve my opinion. Ashley and I decided that next time we would use strawberries and bananas. You can't save the cake as the cream makes the cake soggy so the bananas shouldn't have too much of a chance to turn brown.
