White Cake and Whipped Cream

My grandma's 75th birthday party was last night and it was great. There was so much food there. My papa made the wise choice, and asked me to bake the cake.

I decided to bake my famous royal chocolate gateau (always a favourite), and a white cake iced with whipped cream and filled with fresh strawberries.

You can already find the recipe to the royal chocolate gateau.

Grandma's White Cake

You Will Need:    - 2 Cups of Flour
                             - 3 teaspoons of baking powder
                             - 1/2 teaspoon of salt
                             - 1/2 cup of shortening/butter
                             - 1 1/4 cups of sugar
                             - 2 eggs
                             - 1 teaspoon of vanilla
                             - 1 cup of milk

INSTRUCTIONS

1) Stir flour, baking powder, and salt together.
2)Cream shortening in a different bowl: add  sugar gradually, beating well between additions.
3) Add eggs, one at a time, beating well after each addition.
4) Stir in vanilla.
5) Add dry ingredients alternately with milk, beginning and ending with dry. Blend well.
6) Pour into floured or lined pans.
7) Bake for 20-25 mins, at 350 degrees F.  for cupcakes, makes 2 dozen, medium sized.
8) Frost as desired.



FROSTING AND FILLING

Whipped Cream -Thanks to my Aunt Mel for finding this recipe. Huge help!!!

You Will Need:    -1cup of heavy cream*
                             -1 tablespoon of confectioner's sugar
                             -1 teaspoon of vanilla extract

* heavy cream is cream that has a 36%-40% fat ratio. Whipping cream has a 35% fat ratio. That is what I used and it still turned out fine. If you are icing a cake, I suggest doubling the cream and sugar, but not the vanilla. You will have more icing that way.

INSTRUCTIONS

1) In a large bowl, whip cream until stiff peaks are about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

*For best results make sure your bowl and whisk are ice cold.*

To fill the cake I simply put a thin layer of whipped cream on the bottom layer to help the strawberries stay. then iced the whole cake.... and I decorated it a bit.

This is possibly the first cake I have made that actually looks appealing. It was a huge hit. Everyone loved it! Definitely a keeper!

Keep cooking, and keep reading!

Becca

Royal Chocolate Gateau

Me and my Aunt made this while I was in Ottawa visiting her. It's great because it doesn't using frosting, which cuts back on the use of icing sugar, and keeps it perfectly sweet!

ROYAL CHOCOLATE GATEAU

1/2 cup Butter
1 cup sugar
6 eggs
1 cup of semi- sweet chocolate chips ( melted and cooled)
3/4 cup of grated or ground walnuts ( can be easily ground in a blender of food processor Or buy them ground at the health food store).
1/2 a cup of vanilla wafer crumbs (or you can use graham cracker crumbs)
1/2 teaspoon baking powder
1 teaspoon vanilla

Cream Butter and sugar until light and fluffy (about 3-4 minutes).  Add eggs one at a time, beating well.  Beat in melted chocolate.
Toss together Walnuts, graham cracker crumbs and baking powder.  Beat this into the egg mixture.  Add Vanilla.  Pour into a 10 inch spring form pan.  Bake at 350F for 45 minutes.  Cool cake in pan.

*NOTE* Don't worry, the cake is meant to sink. After it cools, you fill the crater with the frosting, and once it cools, it creates a fudge-like layer.

MOCHA MOUSSE FROSTING

1 cup semi-sweet chocolate chips
1/2 cup cream
1 teaspoon instant coffee (optional)
1 Tablespoon Kahlua Liqueur (optional)

Place chocolate in a small sauce pan with cream and instant coffee.  Stir constantly until smooth and melted.  Blend in Liqueur. Allow to cool for a few minutes and pour over cake.


May I just say that this is the ONLY homemade chocolate cake that didn't make me sick. I totally recommend it!