Strawberry Cakes

Michael – a friend of ours from our Chorus was on Facebook bemoaning ‘impossible bakes’ on TV shows. So I thought what’s impossible? I offered to show him how to bake something and he came over for a bake-in.

Unfortunately we were having such a good time chatting that I didn’t remember to video all of the instructions, they are listed below but the video only covers the making of the patterned sponge… kinda the impossible bit!?

Michael is a teacher and says that he plans to show his pupils how to do this – wow how flattering!

Usefull links

Make a piping bag out of baking parchment

Follow this link to finish this bake as a Swiss Roll

To finish these cakes off as individual portions follow this link

Print Recipe
Strawberry Cakes
This is a very impressive technique of piping a design onto baking parchment and then covering your pattern with light sponge so that you have a cake with the decoration baked into its surface.
strawberry cakes featured image
Servings
Ingredients
Pattern Paste
The Sponge
Servings
Ingredients
Pattern Paste
The Sponge
strawberry cakes featured image
Instructions
Start by making the pattern paste.
  1. Mash the Butter and Sugar together, then add the Egg White and the Plain Flour and combine to a smooth paste. Please note that in the video I usaed a whole egg and this is incorrect making the paste a little too runny and colouring it with the yellow yolk (hey no one is prefect - not even me!).
    Paste
  2. I print my design and place it under my baking parchment, you need to work out how any colours you will need for the your particular design. I need 3, so divide them up, colour them and then pile the paste into piping bags fitted with a very fine nozzle or make your own piping bags out of a piece of baking parchment. See my link to instructions above!
    split into 3
  3. Pipe out your design, you need to work backwards, doing the small details first. The finished side of the cake is facing the baking parchment so in my case I have to start off with the strawberry pips and the green bit. Once piped put the baking tray into the freezer to set.
  4. Once your fine details have set go over them with the body colour, in my case the red of the strawberry flesh. Once finished put the tray back into the freezer to set.
Make the sponge
  1. Put the eggs into a bowl and whisk on a high speed. When you start this whisking the mix will be very yellow because of the egg yolks, keep whipping until this starts to go a cream colour - this means you are incorporating air (our only raising agent). Then, still whisking on full speed add the sugar a spoonful at a time and this should really start to go creamy and even less yellow.
    whisk until cream colour
  2. Sieve in the Plain Flour and cut it in. Cutting in is where you go around the outside of the bowl with a metal spoon and then through the middle. Turn the bowl a bit and repeat. Keep going until there are no clumps of flour left (check your spoon is flour free before you finish). What you must not do is just stir away, especially with a wooden spoon or the beater blades because you will knock out all of that precious air.
    cutting in to remove lumps of flour
  3. Tip the mixture onto the baking tray with your frozen pattern in the base and level it out. I use a spatula to do this, but take care not to disturb the very bottom layer or you will spoil your design.
    spread sponge mixture
  4. Bake at 200C/180 Fan/350 F/ Gas 4 fir 8 to 10 minutes, but do keep an eye on it. If you over bake your cake will not roll out.
    peel back paper to show design
Recipe Notes

So you can finsh this bake off in two ways, either as a Swiss Roll or as individual portions.  See the links below for this.

Follow this link to finish this bake as a Swiss Roll

To finish these cakes off as individual portions follow this link

Take a look at the link below to learn how to make a piping bag out of baking parchment - this one will save you a fortune!

Make a piping bag out of baking parchment

 

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