Today's
ABC recipe,
Cupid's Strawberry Cake, was chosen by Alice of
My Adventures in Baking. I "met" Alice via a different baking group called
Heavenly Cake Bakers. Her posts are always fun to read and her step-by-step pictures are great!
I love strawberries so Alice couldn't have picked a better recipe. I started by making 1/3 of Flo's Signature Yellow Cake in two 6" cake pans. And that's where it ended. When I read there were egg yolks in the frosting, my baking project came to a screeching halt (I read the recipe so many times but somehow missed that aspect). If you have been following my blog for a while, you know that I don't consume raw or barely cooked eggs. So I came up with plan B: make a jam-infused whipped cream frosting instead. Unfortunately that hasn't happened yet
(we had 130lbs of concord grapes from our grapevine to attend to) and I still have two sad-looking and unfrosted 6" cakes :o(
Instead, I'll share with you pictures of a tea cake I made a while back, using Flo's Signature Yellow Cake recipe.
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| The crumb was perfect - moist, tender but sturdy enough to hold any frosting |
Step-by-step:
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| Homemade fruit preserves |
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| Lightly toasted sliced almonds |
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| Bon appetit! |
Final thoughts/tips:
- All I remember about this cake is how wonderfully moist and tender it was. It also had a great buttery flavor without being too rich.
- Check out what the other ABC-ers thought about Cupid's Strawberry Cake.
this looks heavenly. I m drooling
ReplyDeleteI loved this recipe. It was delicious and the yellow cake is by far one of the best I have made.
ReplyDeletehttp://yjdesserts.wordpress.com/2011/09/19/cupids-strawberry-cake/
Raymond
ב''ה
ReplyDeleteMmm. Looks great!
Sifre day'me!
(I hope my comment works this time!) This combo - toasted almonds and jam - looks really delicious.
ReplyDeleteI hope you haven't been buried in your grapes - can't wait to hear what you do with them all!