I’ve written about it before, and I’ll write about again. Mornings are my favorite time of day. Surprisingly, even more now with a baby. Smith is so cuddly in the morning and I love the feel of my warm, bleary-eyed little ham ball swaddled up and tucked tightly against my chest.
Numerous people have told me to cherish these moments. They say time goes too quickly. You wake up one morning and your babies are babies no longer. There will be a day when he doesn’t need me to come rushing into his nursery in the middle of the night to put his binky back in or when he doesn’t think making raspberry noises is the most hilarious thing on earth.
I try to keep reminding myself of this. That the unorganized disaster in the basement will eventually get sorted and the pile of clean laundry will find its home someday. In the meantime I will just enjoy my little boy sleeping in my arms. His long eyelashes and chubby little feet and perfect little sausage fingers. My whole world. Ahhh… there I go again.
Let me talk about this cake.
I made it for a Good Friday get together at Robert’s cousins’ house. I was thinking of making a carrot cake, but Bert crinkled his nose at the sound of it. Apparently vegetables and dessert don’t mix. Lame. My next choice was vanilla bean. Even better, I found some really delicious strawberries at the local grocery store and decided a strawberry filling would be a great way to jazz things up.
I used a cake and frosting recipe from Sweetapolita and I was really happy with the results. As she warned, you have to be really careful not to over bake the cake. Unfortunately, I was preoccupied tending to my crying babe and I let the cake bake just a little bit too long. It was a little dry as a result; but I am sure it would have been just right if I would have taken it out of the oven sooner. I know I will use this recipe again.
On an unrelated note, I am still trying to find the best place in our house to take pictures, so I hope you enjoy the lovely front door in the background (don’t worry-I had the cake on cake stand, so it didn’t touch the floor). ;)
Vanilla Bean Cake with Fresh Strawberry Filling
Yield: 16 servings
For the cake:
- 5 large egg whites , at room temperature
- 1 whole egg
- 1 cup buttermilk, at room temperature
- 2-1/4 teaspoons pure vanilla extract
- 3 cups cake flour, sifted
- 2 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, cold and cut into 24 even pieces
For the frosting:
- 3 sticks + 2 tablespoons unsalted butter, softened
- 3 cups sifted powdered sugar
- 3 tablespoons heavy whipping cream
- 1 vanilla bean, scraped
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the filling:
- 3 cups chopped strawberries
- 6 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 1/4 teaspoons cornstarch
1. Make the strawberry topping: In a small bowl, whisk together the lemon juice, water, and cornstarch. Set aside. Place the strawberries and sugar in a medium saucepan and heat over medium heat, gently mashing the berries with a wooden spoon, until the mixture comes to a low boil. Add in the cornstarch mixture, bring to a boil again, and cook for 1 minute longer until thick and bubbly. Remove from heat and allow to cool.
2. Make the cake: Preheat the oven to 350 degrees. Line 2 8 inch round pans with parchment paper. In a medium bowl, stir together the egg whites, whole egg, 1/4 cup of buttermilk, and the vanilla. Set aside. In the bowl of an electric mixer with the paddle attachment, mix together the dry ingredients until combined (about 30 seconds).
With the mixer on low speed, add in the butter one piece at a time (about every 10 seconds) until the mixture is a fine mixture (about the size of oatmeal flakes). Gradually add in the buttermilk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and slowly add in the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. Stop the mixer and fold with a spatula to ensure batter is evenly mixed.
Divide the batter evenly between the pans and bake for about 25- 30 minutes, or until a toothpick inserted into the cake only has a few crumbs. DO NOT OVER BAKE! Remove from oven and place on cooling racks to allow cake to cool for 10 minutes before removing from the pans.
3. Make the frosting: Place the butter in an electric mixer fired with a paddle attachment. Whip on high speed, for about 8 minutes, until the butter becomes pale and fluffy.Add in the remaining ingredients and mix for about 4 minutes longer.
4. Assemble the cake: Pipe a ring of frosting around what will be the base cake to ensure the strawberry filling won’t ooze. Gently spoon the filling on top of the cake and spread evenly. Place the other cake on top and frost/decorate with vanilla bean frosting. Serve immediately or refrigerate for 1 day. Be sure to remove the cake from the refrigerator about 1 hour before serving to allow the butter in the frosting to soften. Enjoy!