STRAWBERRY COUNTRY CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 2 (8-inch) cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
- Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
- Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
- To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
ENGLISH NORTH COUNTRY STRAWBERRIES AND CREAM COURTING CAKE
A divine and decadent three tiered strawberries and cream gateau, enough to melt any man's heart! There is another recipe for this on Zaar, but this is the recipe that I know and love; this recipe has family connections; my mother has an old black and white photograph, taken in 1920, of my grandparents seated by my grandmother's courting Cake! The tradition is that the cake was baked by the young ladies for their betrothed, one would assume as some sort of culinary test maybe? The tradition was particularly prevalent in the north of England, hence the name of my cake. You can use bruised or very ripe strawberries for use in the filling, I buy mine at the end of the season when there is a glut - reserving the best ones for the top of the cake! The cake is also known as a Betrothal Cake in some parts of Great Britain.
Provided by French Tart
Categories Dessert
Time 40m
Yield 1 Courting Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 180C/350F/gas 4.
- Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
- Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
- Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
- Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
- Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
- Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
- Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
- Decorate with the reserved whole strawberries.
- N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!
COURTING CAKE
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name.
Provided by Millereg
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 190°C/375°F.
- Grease and line the bases of three 7-inch round cake tins.
- Cream the butter and sugar together until pale and fluffy.
- Gradually add the eggs, a little at a time, beating well after each addition.
- Fold in the flour, and then add enough milk to give a soft dropping consistency.
- Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
- Turn out and leave to cool on a wire rack.
- Whip the cream until it just holds its shape.
- Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
- Dredge the top with icing sugar and decorate with the reserved strawberries.
Nutrition Facts : Calories 320.3, Fat 20, SaturatedFat 12, Cholesterol 109.2, Sodium 377.4, Carbohydrate 31.8, Fiber 0.9, Sugar 15, Protein 4.3
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