A cake from Amanda Rettke's cookbook, Surprise-Inside cakes with a delicious strawberry flavor. Using both strawberry puree and diced strawberries, this cake can be made into an 8-inch three layer cake, a 9-inch double layer cake or with one 9-inch layer included in the Neapolitan Hi-Hat Cake.
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Ingredients
4large eggsseparated and room temperature
2cupsgranulated sugar
1cup2 sticks unsalted butter, room temperature
1tablespoonRodelle Pure Vanilla Extract
½teaspoonalmond extract
3cupsplus 2 tablespoons flour
½teaspoonsalt
2teaspoonsbaking powder
⅔cupstrawberry pureebelow
2cupsfresh strawberriesdiced
Instructions
Strawberry Puree
Blend one cup of thawed frozen strawberries and 1 - 2 tablespoons water
Cake
Place a rack in the center of the oven and preheat to 350 degrees F.
Prepare two 9-inch round cake pans by spraying them with a baking spray.
In a stand mixer, with the whisk attached, beat the egg whites until soft peaks form. This should take approximately three minutes.
Add 1 cup of the sugar, using one tablespoon at a time while continuously whipping.
Transfer the egg white mixture to a large bowl and clean the mixing bowl.
Next, using the paddle attachment of the stand mixer, cream the butter and the remaining cup of sugar in the clean mixing bowl until light and fluffy. This should take approximately 2 minutes.
Add both the vanilla and almond extracts and thoroughly combine.
One at a time, add the eggs yolks, beating well after each inclusion.
In a medium bowl, sift the 3 cups of flour, salt and baking powder together.
Add one-third of the flour mixture to the batter and thoroughly incorporate.
Add half of the strawberry puree, followed by half of the remaining flour mixture.
Add the rest of the strawberry puree and then the rest of the flour mixture.
Be sure to mix well after each addition and it will be thick.
Using a rubber spatula, fold in the egg whites.
In a medium bowl, combine the diced strawberries with the two tablespoons of flour. Fold them gently into the cake batter using the same rubber spatula.
Pour the batter into the two prepared 9-inch round cake pans and bake for 35-40 minutes, until a toothpick inserted into the middle comes out clean.
Allow the pans to cool for 5-10 minutes before carefully removing and transferring to a wire rack to cool completely.
Notes
Three 8-inch round cake pans can be used for this recipe, but for the cake, I used two 9-inch round baking pans as directed in the cake tutorial which is what follows, but only used one.
If using two 8-inch cake pans, Amanda says to bake them for 45 - 50 minutes.
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