TWD: French Strawberry Cake

Baking with Julia by Dorie Greenspan
Contributing Baker: Flo Braker


                                                                               French Strawberry Cake



I can't remember the last time I baked an eight-inch cake. I wasn't even sure if I had a cake pan that size. Scouring through the black abyss of a cupboard I was lucky to find an eight-inch springform pan which worked perfectly for this type of cake.

Upon releasing the cake from the pan it looked oh so small and it was only 1 1/4 inches high. There was no way I was going to get three layers out of it. Cutting it in half would have to suffice. I baked the cake a day ahead and wrapped it in plastic wrap though the instructions say it would be fine left out un-wrapped overnight; I felt the need to wrap it. That is why the top looks mottled - for the plastic wrap when removed took some of the top layer off. No worries though, as it was soon going to be covered with fluffy whipped cream.

As the wrapped cake sat on the counter I could smell the sweetness of it; it smelled so good. Both the strawberries and the whipped cream had added sugar. I was surprised that the finished cake was not overly sweet. I altered the recipe slightly: I added only 1 1/2 tablespoons sugar to the berries rather than the 1/4 cup the recipe called for. The whipped cream recipe called for 2 tablespoons sour cream which I did not have so I substituted plain Greek yogurt. I also sprinkled the berries (after being placed on the cake) with Cointreau. If I were to make this again, I would make a simple syrup with the Cointreau and brush the cake layers with it for it was ever-so-slightly dry; which I think sponge cakes are in general.

I forget how much I like whipped cream (with no sugar added) as a frosting; it tastes fresh and light, and has that oh so pillowy soft look to it.

This was just OK. It was easy and turned out beautiful. I really wanted to like this cake, to say it was to die for. How can something so beautiful and smell so good not taste amazing. My sister took the leftovers to work and I had to ask (two days later) what they thought of it. Normally she texts me soon after with their praises and requests for the recipe. She said they did not say anything, that maybe I need to make something chocolate - my specialty.

Once again a BWJ recipe has not won me over. So far the recipes in this book are making me think that I have lost my culinary touch. I am known in my circle of friends as the dessert lady. Whenever there is a get-together I'm the one that gets chosen to bring dessert. I'm a sucker for punishment so I'll give this book a few more tries to impress me.

Success meter (1-3): 2 (I rated this a two because it was so easy and so beautiful. Maybe with a tweak or two it can be amazing.)

Freeze your bowl and beaters before whipping

your cream for better volume.

Looking for the recipe? Visit this month's host's sites:

Sophia of Sophia’s Sweets 

Allison of Sleep Love Think Dine

Also make sure to check out all the other Tuesdays with Dorie baker's variations of this cake by clicking here.