It was beep’s birthday.
Because i was so very occupied then, i gave the boy just 2 very easy options for his birthday cake. Between chocolate cake and strawberry shortcake, he totally surprised me by picking the latter. Guess he really loves strawberries!
Apart from the usual attendees, the in laws came as well. I think it’s just me. Having the in laws over to dine never fails to unsettle me quite a bit. They are truly quite fussy when it comes to food. If it’s good, everyone will be in a good mood. If it’s bad, it will just be a few mouthfuls and that’s it. Sigh. That’s not fun at all, isn’t it? So. Mammoth effort for planning will be invested.
One food that never sits well with the in laws is my cakes. To be fair (to me of course), they generally dislike cake. Like, totally hate it, especially chocolate cake! (yeah, a huge PHEW that beep picked this cake eh?) They dislike heavy cakes, they dislike cakes that are too sweet, they dislike fanciful cakes. In short, life is tough!
Everyone had an enjoyable dinner that night. We had a few curry dishes and they loved it with naan. So, dinner –> passed with flying colours. YAY!
Then, onto the cake.
*quivering with anticipation as i looked on for their expression*
Again, they loved it!
The mother couldn’t stop singing praises for it. Methinks it was the light chiffon texture that they dig. Together with the strawberries, rum and fresh cream, this cake was a winner. Truly. Needless to say, the entire cake was zapped off on that night itself hence no decent photos of the cake’s innards which i’d usually snap the day after.
for 9″ cake
1/4 cup oil
1/3 cup water
1 cup of sugar
1 and 3/4 cups of cake flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1. Preheat the oven to 350F degrees.
2. In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.
3. Sift the flour and baking powder and salt into a large bowl. Whisk gently to combine.
4. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.
5. Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.
6. Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely. Slice evenly into 3 layers
250g strawberry, sliced
50-80g icing sugar, to taste
1. Beat cream till frothy, and gradually add in the icing sugar. Beat till stiff peaks.
More strawberries, for deco
1. Place one layer on a cake stand. Brush the surface with rum generously.
2. Top with enough fresh cream and spread it evenly. Arrange sliced strawberries on top. Repeat with the remaining layers.
3. And lastly, frost the top of the cake and the sides with fresh cream frosting before arranging another few more strawberries on the cake for decoration.
Note : i kinda forgot if the frosting was just fresh cream or if i had added some cream cheese in it. Dang. I’m getting old!
Tips : DO NOT line or grease the removable base cake tin please.
I know how frustrated it is when you see a picture of a cake whole but don’t get to see the inside when sliced. It’s like, putting that piece of ultra decadent dark chocolate cake right in front of me and telling me i can’t eat it. It’s quite annoying.
Even though this crappy photo does no justice to the cake, i’m still gonna show it to you anyway.
Taken before i devoured it, well, erm.. that one bite at the corner not counted. ;P