Page 101 - Passion4Baking The Magazine

FOR THE CAKE: Preheat the oven to 350°F (180°C). Sift boiling water and the strawberries. Leave until
1 CUP + 1 tbsp (135 g) together the cake flour and salt and set aside. starting to set.
CAKE FLOUR Put the egg whites into a mixing bowl and Cut a layer from the top (about one-third of
¼ tsp SALT whisk until frothy about 1 minute. Add the the cake) and set it aside. Cut around the cake
15 EGG WHITES, AT ROOM cream of tartar or lemon juice and the sugar 1 inch from the outer edge, but do not cut all
TEMPERATURE little by little and whisk for another 2-3 minutes the way to the bottom. Make another cut 1 inch
1 ¼ tsp CREAM OF until stiff. Fold in the vanilla extract. from the inner edge of the cake. Next gently
TARTAR OR 1 tsp LEMON Sift one-third of the flour mixture into the remove the section of cake between the cuts
JUICE egg whites and carefully fold in. Repeat twice creating a “trench” throughout the centre of
1 ½ CUP (350 g) with the rest of the flour folding very gently the cake. Spoon the strawberry jelly filling into
SUPERFINE OR CASTER after each addition. Pour the mixture into an the trench then place the cake “lid” right back
SUGAR ungreased angel food cake pan or use any on top.
2 tsp VANILLA EXTRACT other ring mould. Move a knife through batter Make the vanilla bean frosting. Put the egg
to remove any air pockets. whites, sugar and seeds from the vanilla bean
FILLING: Bake on the middle rack for 35-40 minutes into a large bowl. Place the bowl over a small
1 PACKET STRAWBERRY or until cooked through and golden brown on saucepan of simmering water. Whisk by hand
JELLY POWDER top. Remove from the oven and immediately for about 4 minutes, or until the sugar has
¾ CUP + 1 TABLESPOON turn upside down onto the pan’s cooling legs, dissolved. Transfer the mixture to the bowl of
(200 ml) BOILING WATER if using an angel food cake pan. Alternatively a freestanding electric mixer and beat on low
10-14 oz. (300–400 g) turn upside down and place over the neck of a speed for about 4 minutes. Increase the speed
FROZEN STRAWBERRIES bottle. Let cool in the pan for at least 1 hour. and beat for another 3 minutes or until the
Run a knife around the inner and outer edges bowl no longer feels warm to the touch.
FOR THE VANILLA of cake to remove it from the pan, and transfer Spread the frosting over the top and sides of
BEAN FROSTING: to a wire rack to cool completely. the cake, and decorate with crushed candy
7 EGG WHITES Make the filling. Mix the jelly powder with the canes and grated coconut.
2 ¼ CUPS (450 g)

GRANULATED SUGAR
SEEDS FROM 1 VANILLA
BEAN

TO DECORATE:
CANDY CANES
GRATED COCONUT

Leftover egg yolks can be used to make pastry cream - delicious with fruit or as a cake filling. You can find the recipe
on page 108. Alternatively use leftover egg yolks as an excuse to make the chocolate mousse cake in the “Cakes for
the Holidays” section in this issue, or the Success cake on page 132.

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