Fold this into the yolk … Then place in the refrigerator to chill. And again. Lift the pans off of the cakes and carefully peel off the parchment. Save my name, email, and website in this browser for the next time I comment. I have been teaching culinary classes throughout Missouri since 1992. I finally decided to make this cake after recently sampling one at a local bakery. Unfortunately for them, they live in California now and shipping a cake out from Cleveland was a thing that was just not happening. (I tend to use a measuring cup, to make sure the amounts in each pan are equal.). 1 tsp salt Here’s how you make it……. I hope everyone had a very Happy Mother’s Day! So I didn’t fuss about it, and things actually got easier as we got further along. Hope you had a great day as well. Invert the cake onto the cooling screen, remove the cake pan and allow the cake to cool completely. Cover with a layer of strawberries, and then with a layer of custard. 8 large egg whites at room temperature It’s simply a chiffon cake, soaked with simple syrup/rum with layers of vanilla custard, strawberries and whipped  cream. Stir into the flour mixture. 2-1/4 cups cake flour Line the bottoms of two 9-inch round cake pans with lightly oiled parchment paper. I credit both of those lovely bloggers, along with my lovely baking assistant/cameraperson–who had a steadier hand than I when it came to splitting a sponge cake in half–with how well this cake turned out. When completely cool, run a knife around the sides to release the cakes, cover each pan with a wax paper-lined plate, and flip. Assembling the Cassata Cake. Add cream, sugar, cinnamon and liqueur and beat until smooth. Place the bottom layer on a plate or serving tray. Fold in candied fruit, nuts and chocolate chips. I know what you’re thinking. 1/2 cup vegetable oil Your email address will not be published. 2 cups chilled heavy cream It was the perfect cake for Mother’s Day – light, airy and delicious! Remove from the heat, transfer to a bowl, cover with wax paper, and cool in the refrigerator for at least three hours. Create a free website or blog at Since then we’ve been searching for a new replacement. Macerated strawberries 3 lb. While you let the cake, prepare the filling. The results were amazing! 1/2 cup sugar ( Log Out /  So over the years I’ve just decided it’s best to cook a nice meal at home rather than dine out or carry out, since some have extensive dietary restrictions. It was really pretty. Sounds like you had a wonderful day! ( Log Out /  Bring the mixture to a boil, whisking constantly (so the eggs don’t scramble). Easy, delicious and healthy Strawberry Custard Cassata Cake recipe from SparkRecipes. Change ), You are commenting using your Facebook account. It does take a bit of time to make, as you said, but I’ll bet it was totally worth it! It was unanimous, “this will be our new standard birthday cake.” That was a huge compliment since our old standard was a Black Forest Cake from a famous bakery here in town that closed it’s doors some 5 years ago, maybe longer. If you’re looking for a delicious cake,  try this. ( Log Out /  Place each layer on a wax paper-lined baking sheet or plate. 1 tsp lemon zest So, back in April, a friend let me know that his brother’s birthday was coming up. The weather was perfect and while I spent some time outdoors I also spent much of the afternoon doing what I love – cooking and preparing dinner for the evening when my mom, sister, and in-laws would come over. Add the remaining 1/4 c. sugar, and beat on high until the peaks are stiff but not dry. Slice the strawberries thinly and place them in a bowl. Press down gently on the sides of the cake to release it from the pan. 6 large egg yolks Let the mixture sit for at least an hour, giving it an occasional stir. Top with the next layer of the cake, and repeat: strawberry juice, strawberries, custard, cake layer. Our parents are 91, 88 and 99 years old. Otherwise, leave the pans ungreased. Continue to stir until the cream thickens and comes to a second boil. Thank you! Beat the egg whites and cream of tartar together until stiff peaks form. Wrap the cakes in plastic wrap, and refrigerate for at least three hours. Allow the strawberries to macerate (soak up the liqueur) for approximately 15 minutes. By the end of the evening, there was this much left. Top with the next layer of the cake, and repeat: strawberry juice, strawberries, custard, cake … Top with strawberries and decorate as desired. This site uses Akismet to reduce spam. Turn the heat down to a simmer and whisk constantly until thick. [which is why my first flirtation with the idea of making a sponge cake saw me trying out a victoria sponge]), – making a custard (and cutting up three pounds of strawberries), – making a four-layer sponge cake filled with custard (and strawberries),, 1 tsp vanilla extract At Home with Vicki Bensinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. First, slice the two cakes in half to get four layers of equal thickness of cake. 1-1/4 and 1/4 cups sugar, divided That definitely made me feel great and then of course the rave reviews. Preheat the oven to 325 degrees. Place one cake layer on a wax paper-lined baking sheet. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization. That looks utterly professional my friend, genius recipe , What an exquisite cake! Fill in your details below or click an icon to log in: You are commenting using your account. It’s beautiful too! Preheat oven to 350F degrees. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Bake for about 35 minutes, until an inserted toothpick comes out clean. In a separate bowl, beat together the yolks, water, oil, lemon zest, and vanilla until smooth. It looks gorgeous, and from reading the recipe I’ll bet it tastes great. Post was not sent - check your email addresses! Whatever you might like to compare it to, the cake was definitely delicious. Place in an. Spoon about a third of the strawberries onto the bottom layer of cake… So beautiful, Vicki…I’d love to try it, too . Ice the top or top and sides if desired. My opinion of sponge cakes is permanently changed for the better. Strain pastry cream into a stainless steel container and place plastic wrap directly on the surface of the cream to prevent a skin from forming. Remove pot from heat and fold in pieces of sweet butter. Remove the cake for the oven and allow to cool on a screen for 5 minutes. And, not too soon after, it was all gone. Whipped cream (The easiest part!) Sprinkle the 1/2 cup sugar and 1 Tbsp. pure vanilla extract, 2 oz. Such a lovely spring cake, Vicki! Rum or Grand Marnier (or more if desired) on top and toss together.