|French Strawberry Cake|
This recipe was a lesson in fear.....coping with it.....avoiding it. I swear, I think I need to stop reading the P&Q section of our TwD website. I'll admit it. After reading some of the P&Qs I was nervous. I feared the genoise!
...and with good reason! Genoise batter is a bit of a diva. She has a list of demands that must be met! We didn't use the traditional bain marie to heat the eggs so when I took the eggs out of the fridge I left them in a bowl of warm water a bit longer than usual so they were nice and comfy warm. I double sifted the flour, sugar, salt combo then sifted it into the egg and sugar.
My biggest concern was when I opened a new bag of grocery store brand sugar the crystals were large. I mean they were huge. I mean they didn't go through the sieve I was using as a sifter. Since I had no other sugar I pressed on and I think it did have an impact on the cake texture.
The beat eggs tripled, the flour folding was accomplished and I considered leaving out the melted butter. After researching the web I learned that's an American addition and the rest of the world doesn't usually use it. Then I decided I'm American, the recipe calls for it, fold IT in! I did and all still went well.
I was gratified when the batter filled the pan almost to the top! Maybe I would have a tall lovely cake. Maybe the cake goddess was toying with me. The cake fell! But it left a nice rim that I filled with strawberries and topped with whipped cream.
It was a hectic evening and the kids came for dinner (red beans and rice) and I didn't get a good picture. The cake was so much sturdier than I expected. Not delicate at all once baked. We liked it and I'll make it again but this time without the butter!
Thank you Dorie and Julia for pushing me out of my comfort zone! Our lovely hosts for this recipe are
Sophia and Allison. You can find the recipe on their blogs. All the other Tuesday bakers can be found at the TwD website!