Strawberry basketweave cake

12 servings

Ingredients

Quantity Ingredient
2 cups Whipping cream
3 tablespoons Sugar
1 tablespoon Vanilla
Basic Yellow Cake
2 pints Strawberries
1 cup Butter -- softened
2 cups Sugar
5 Eggs
3 cups Flour -- sifted
1 tablespoon Baking powder
1¼ cup Milk
1 teaspoon Vanilla

Directions

BASIC YELLOW CAKE

Whip cream until soft peaks form. Add sugar and vanilla and beat until stiff peaks form. Cover 1 layer Basic Yellow Cake with some of whipped cream. Arrange layer of strawberries over whipped cream, reserving remainder for topping. Top with remaining cake layer.

Ice sides in basketweave design with remaining whipped cream as follows: Fit pastry bag with basket-weave tube or small star tube.

Fill with whipped cream. Pipe vertical line of cream down side of cake. Pipe series of short horizontal bars across vertical line, leaving 1-bar-wide space between. Pipe second vertical line against ends of short bars.

Again, pipe horizontal bars across this line, fitting between first set of bars. Repeat, alternating vertical and horizontal bars until surface is covered with basket-weave pattern.

Cut off stem ends of remaining strawberries. Stand strawberries close together on top of cake to create illusion of basket filled with berries.

BASIC YELLOW CAKE - In large bowl, cream butter.

Gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350 degrees 25 minutes, or until wood pick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto racks and cool completely.

Each serving contains about: 579 calories; 318 mg sodium; 187 mg cholesterol; 33 grams fat; 65 grams carbohydrates; 8 grams protein; 0.37 gram fiber.

Source: Mary Aqleh and Jim Ward, partners in Perfectly Sweet Bakery in Eagle Rock, CA via their baking classes for the "baking impaired".

A hint from the class - ".. if a recipe calls for eggs at room temperature, don't use them straight from the refrigerator. Cold egg whites don't beat to the proper volume." Presented by: Barbara Hansen, Times Staff Writer, L.A. Times article, "Cake College", 11/10/94, page H21. "Piping whipped cream onto the cake in a woven design makes it look like a pretty basket. If this seems too challenging, just swirl the cream on like regular frosting." Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking

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