Strawberry Limeade Cake with Strawberry Cream Cheese Frosting
- 3 c. cake flour, spooned and leveled
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. Kosher salt
- 1 lb. strawberries, chopped, plus more whole for garnish
- 1/2 c. buttermilk, at room temperature
- 1 c. unsalted butter, at room temperature
- 1 c. granulated sugar
- 1/2 c. packed light brown sugar
- 3 large eggs, at room temperature
- 2 tsp. pure vanilla extract
- 1 tbsp. lime zest
- Preheat oven to 350 degrees F. Lightly grease three 8-inch round cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking soda, baking powder, and salt in a bowl.
- Process strawberries in a food processor until small pieces and a thick puree form, 5 to 10 seconds. Whisk together buttermilk and 1 cup strawberry puree in a bowl. Reserve remaining puree for Strawberry-Cream Cheese Frosting.
- Beat butter and sugars with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and lime zest. Reduce speed to low and beat in flour mixture and buttermilk mixture alternately, starting and ending with flour mixture, just until flour is incorporated. Divide batter among prepared pans.
- Bake until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto rack to cool completely.
Place one layer on a cake plate and frost top with 1 cup frosting. Repeat two more times. Cut a 12-by-24-inch piece of plastic wrap and fold in half to make a 6-by-24-inch strip. Wrap around cake to secure layers. Chill until frosting is set, 4 hours or up to 1 day. Top with whole strawberries just before serving.
From: Country Living
- 2½ c. all-purpose flour
- 1¾ tsp. baking powder
- ¾ tsp. fine salt
- 14 tbsp. unsalted butter
- 1¾ c. sugar
- 4 large eggs
- 2 tsp. vanilla bean paste or pure vanilla extract
- ¾ c. Buttermilk
- Swiss Meringue Buttercream
- Edible flowers
1.Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin pans.
2. Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
3. Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool in pans on a wire rack, 15 minutes; transfer to the rack to cool completely. Frost with butter-cream and garnish with edible flowers.
From: Country Living
Chocolate & salted caramel cake
- 250 g unsalted butter , plus extra for greasing
- 250 g dark chocolate (70% cocoa solids)
- 150 ml espresso
- 225 g self-raising flour
- 250 g golden caster sugar
- 250 g soft light brown sugar
- 2 tablespoons cocoa powder
- 100 ml buttermilk
- 4 large free-range eggs
- 200 g sugar
- 50 g butter
- 75 ml double cream
- 50 g dark chocolate (70% cocoa solids)
- 50 ml double cream
- Start with the salted caramel. You can make this up to 2 days in advance. Place the sugar in a large saucepan with 50ml of water, and gently heat over a low heat, swirling the pan but not stirring, until just melted.2. Turn up the heat a little and simmer gently, swirling regularly, until you have a clear, very dark golden caramel.3. Cube the butter. Remove the pan from the heat, then carefully and quickly whisk in the butter and cream. It will splutter a bit, but don’t worry about that. Keep whisking and beating until smooth, then beat in the ½ teaspoon of sea salt.4. Let it cool. If making the caramel in advance, keep it chilled but bring back to room temperature before using.5. For the cake, preheat the oven to 150ºC/gas 2. Grease and line the bases of two 23cm cake tins.
6. Break the chocolate into a saucepan, cube and add the butter, along with the coffee and a pinch of fine salt. Melt over a low heat until combined.
7. In a large mixing bowl, mix the flour, sugars and cocoa until well combined.
8. Beat the buttermilk into the melted chocolate mixture, then beat and mix in the eggs.
Pour this mixture into the flour-sugar mixture and mix well.
9. Spoon into the cake tins and bake for around 1 hour 15 minutes, or until cooked through and a skewer inserted in the centre comes out clean.
10. Cool the cakes in the tins for 10 minutes, then turn onto a wire rack to cool completely.
11. Meanwhile, make the ganache. Break the chocolate into a bowl.
12. Pour the double cream into a small pan and gently heat. Just before it starts bubbling, remove the cream from the heat and pour it over the chocolate (never add the chocolate to the cream or it will seize up).
13. Leave the ganache to sit for a minute, then stir with a wooden spoon until completely combined.
14. While the ganache is still slightly warm, evenly spoon one-third of it over one of the sponges and spread to the edge. Leave the rest of the ganache to cool completely at room temperature.
15. Place the unfrosted cake on a board or plate and drizzle with a few tablespoons of the salted caramel (you may need to warm it slightly before drizzling).
16. Using an electric mixer or whisk, beat the cooled ganache for 3 to 5 minutes, until light and fluffy. Spread over the salted caramel, top with the other sponge and finish with white chocolate shavings, if you like.
From: Jamie Oliver
Lemon curd and pistachio meringue roulade
- 5 free-range egg whites
- 280g/10oz caster sugar
- 50g/1¾ oz shelled pistachio nuts, finely chopped
- icing sugar, for dusting
- 100g/3½oz butter, softened
- 225g/8oz caster sugar
- 5 free-range egg yolks
- 3 large lemons, juice and finely grated zest
- 300ml/10fl oz double cream, lightly whipped
Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
To serve, dust with icing sugar and decorate with Easter chicks.
From: Mary Berry
Cranberry & orange hot cross buns
- zest of 2 oranges and juice of 1
- 100g dried cranberries
- 250ml milk
- 50g unsalted butter, diced
- 1 large egg
- 500g strong white bread flour, plus extra for kneading
- 1 tbsp fast-action dried yeast
- 2 tsp mixed spice
- 100g caster sugar
- a little oil, for greasing
- butter, to serve
- 75g plain flour
- juice 1 orange
- 5 tbsp apricot jam
1.Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
2. Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
3. Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
4. Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
5. Tip out onto a floured surface and knead for 5 mins until smooth and elastic – you’ll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
6. Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min – this will get all the large air holes out and give you nice even buns.
7. Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
8. Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
9. While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins – you’ll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.
From: BBC Good Food