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How to Make a Strawberry Glaze White Cake

2012-02-15   Views:13

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Strawberry-glazed white cake, and its preparation, is as simple as the name indicates. However, in baking and pastry arts, simple does not imply lack of elegance. Although the standard technique and recipe for creating a classic white cake allows lit

How to Make a Strawberry Glaze White Cake

Strawberry-glazed white cake, and its preparation, is as simple as the name indicates. However, in baking and pastry arts, simple does not imply lack of elegance. Although the standard technique and recipe for creating a classic white cake allows little room for alteration -- successful baking requires exact quantities and timing -- the glaze can be prepared in a manner that highlights the preparation's light, airy consistency and luxurious mouth-feel. Pair a classic, refined glaze comprised of fresh strawberries with a traditional white cake dish greater than the sum of its parts.

Skill level:Easy

Things you need

Cake:12 tbsp unsalted butter1 1/2 cups white granulated sugar3/4 cup milk6 egg whites3/4 cup of whole milk1 tsp almond extract2 cups all-purpose flour1/4 tsp iodised salt2 tsp baking powder13-inch by 9-inch by 2-inch cake panWire cooling rackGlaze:1.81kg. strawberries1 cup white granulated sugar1 cup water1 tsp lemon juiceStrainer or fine-mesh sieveCheeseclothRubber spatula

Instructions

Cake

1 Set aside 12 tbsp of unsalted butter and allow it to reach room temperature.

2 Heat the oven to 177 degrees Celsius. Mix together the butter and 1 1/2 cups white granulated sugar on low in a stand mixer with a whisk attachment until light and airy, approximately five minutes.

3 Mix together 3/4 cup of milk, six egg whites, 3/4 cup of whole milk and 1 tsp almond extract and set aside. Mix together 2 cups of all-purpose flour, 1/4 tsp of iodised salt and 2 tsp of baking powder and set aside.

4 Set the stand mixer speed to low. Add one-third of the dry ingredients and mix until well incorporated. Add half of the wet ingredients and mix until incorporated. Continue alternating wet and dry ingredients until both are exhausted. Stop the mixer and scrape the sides of the bowl as needed with a rubber spatula.

5 Coat a 13-inch by 9-inch by 2-inch cake pan with a thin layer of canola and line the bottom with parchment paper. Pour the batter in the pan and allow it to settle. Smooth the surface with a rubber spatula.

6 Bake the cake until a toothpick inserted in its centre comes out clean, approximately 35 minutes. Remove the cake, place on a wire rack and allow it to cool for five minutes.

7 Remove the glaze from the refrigerator and allow it to reach room temperature. Remove the pan from the wire rack. Place the wire rack upside-down on top of the pan. Invert the pan and the rack at the same time and slide the pan off of the cake. Remove the parchment paper and allow the cake to cool to room temperature.

8 Pour 1 cup of the glaze in the centre of the cake. Working outwardly, spread the glaze uniformly over the cake with a narrow pastry spatula or rubber spatula.

Glaze

1 Remove the stems from 1.81kg. of strawberries and cut each in half. Place the strawberries, 1 cup of white granulated sugar, 1 cup of water and 1 tsp lemon juice in a saucepan and place over low heat.

2 Macerate the strawberries over low heat until reduced in half by volume, approximately 30 minutes. Line a strainer or sieve with a layer of cheesecloth.

3 Strain the macerated strawberries through the cheesecloth-lined sieve into a saucepan. Press the solids with a rubber spatula to facilitate straining. Discard the cheesecloth and strawberry solids and place the saucepan over low heat.

4 Cook the glaze until it reaches the nape stage, approximately 15 minutes. Check for the nape stage by dipping the back of a spoon in the glaze. Slide a finger through the glaze; sauces and glazes at the nape stage will coat the back of the spoon and not run. Reserve the glaze in the refrigerator until ready.

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