I finally get to share this cake! I've been saving it for a good day but I just can't wait any longer. So I'm just going to share it because it's a Monday. Happy Monday everybody!
It's one of my best cakes yet, and the first one since I started this blog. Last year for Christmas, I received this cookbook, All Cakes Considered, just in time for my stepfather's birthday on New Year's Eve. The first recipe I made there was the Red Velvet Cake. This year, I decided to make the whipped cream cake for his birthday gathering because I've always wanted to decorate a cake with white chocolate flakes. It was light, creamy and not too sweet. The best part was that everybody was at our apartment to enjoy it with us.
There are some things to be improved on. Perhaps it was a little dry because the cream had been whipped too much. The second layer has some coffee, but it's not as good as the plain layer.
White Chocolate Strawberry Whipped Cream Cake
Adapted from All Cakes Considered
1 1/2 cup all-purpose flour
1/4 tsp salt
2 tsp baking powder
2 cup whipping cream, separated
1 cup sugar
1 tsp vanilla
1 cup powdered sugar
2 tbsp strawberry jam
4 oz white chocolate shavings
About 15 strawberries
Line and grease two 8-inch round cake pans. Mix flour, salt, and baking powder together. Set eggs out in a medium bowl until they're at room temperature. Whisk until light and lemon-colored. Whisk 1 cup of whipping cream in a large bowl when soft peaks form. Mix in the eggs and vanilla and whisk until light as foam. Mix in the sugar. Sift in flour mixture in three batches and fold in. Pour mixture into cake pans. Bake at 350 degrees for 25 minutes.
Remove cakes from pans and let cool. Whisk the remaining cup of cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Spread the jam on the bottom layer. Then spread half of the cream evenly. Add the top layer and spread the remaining icing on the top and the sides. Decorate with strawberries on the side.
Top with white chocolate shavings. I was using a cheese grater to shave my white chocolate. Then my talented sister arrived and showed me how to make chocolate curls using a vegetable peeler. Technique really is everything.
Refrigerate immediately! It can be served right away or after half--even a whole--day in the fridge. I think it tastes even better 24 hours later. Here's to many more birthdays for me to practice cake decorating!