Month: February 2023

INGREDIENTS:

For the Cake Layers:

• 4 1/2 cups (508 grams) bleached cake flour
• 1 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups (3 sticks, 339 ounces) unsalted butter, softened
• 2 cups (400 grams) granulated sugar
• 5 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups (369 grams) whole milk

For the Filling:

• Prepared strawberry pudding*, chilled
• Prepared pistachio pudding, chilled

For the Buttercream Frosting:

• 1 1/2 cups (3 sticks, 339 ounces) unsalted butter, at room temperature (about 70 degrees or so)
• 3 cups (360 grams) powdered sugar
• 2 teaspoons vanilla extract or vanilla bean paste
• 2 tablespoons whole milk, warm
• pinch of salt
• 1/4 cup dehydrated strawberry powder made from dehydrated strawberries in a spice grinder
• 1/3 cup very finely ground roasted salted pistachios

INSTRUCTIONS:

1. TO BAKE THE CAKE: Place a rack in the center and upper third of the oven and preheat oven to 350°F. Lightly grease three 9-inch round cake pans. I like to use nonstick baking spray that has a bit of flour in it. If you want even more insurance that your cakes will come out of the pans, line each cake pan bottom with a parchment paper round and lightly grease that too.
2. In a medium bowl whisk  together flour, baking powder, and salt.
3. In the bowl of a stand mixer or in a large bowl with electric hand beaters, cream together butter and sugar until light and fluffy, about 5 minutes.  Stop the mixer and scrape down the sides of the bowl occasionally.  Add eggs and egg yolks, one at a time, beating for 1 minute after each addition. Stop the mixer to scrape down the sides of the bowl. I know this seems like a lot of tedious mixing but this step really helps create a soft and tender cake crumb. Beat in vanilla.
4. Add half of the flour mixture to egg mixture beating on low speed. Stream in the milk with the mixer on low speed until just combined. The batter may look curdled.  That’s ok! Add the remaining half of flour mixture and beat on low speed until just combined. Increase the mixer to high speed and beat for 1 minute.
5. Divide batter evenly among the prepared cake pans.
6. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Allow the cake to cool in the pans for 10 minutes before inverting onto wire racks while they’re still warm. I like to wrap my cakes in plastic wrap while they’re still warm. Let them come to room temperature then refrigerate overnight.  
7. While the cake bakes and cools PREPARE THE PUDDING filling according to the package directions. I opted for instant pudding and chilled it for at least  30 minutes before using it in the cake. Also see notes below. 
8. TO MAKE THE BUTTERCREAM: In the bowl or a standing mixer fitted with a paddle attachment, mix the butter on low speed just to break it up and soften it around the bowl. Stop the mixer and press all of the butter out of the mixing paddle. Add the powdered sugar, salt, and vanilla and mix on low speed until just combined. 
9. As soon as the butter and powdered sugar are mixed, add the warm whole milk. Mix using the lowest speed for about 1 minute and increase the speed to high for 10 seconds, scrape down the sides of the bowl, and mix on low for another 10 seconds to complete the buttercream. Use a spatula to see if your frosting is a spreadable consistency, adding a splash more warm milk as you might need.
10. Divide the frosting between two bowls. Add strawberry powder and food coloring (if using) to one bowl and pistachio meal and food coloring (if using) to the second bowl. Stir to combine. Cover and leave at room temperature until ready to frost. 
11. TO ASSEMBLE THE CAKES:  When the cakes are thoroughly chilled, gently slice each layer in half horizontally, making 6 thin layers. I find that a serrated knife and rotating cake stand help in slicing even layers but see blog post for more tips. Set aside each cake layer. 
12. One option is to pipe frosting onto the outside edge of each cake layer to seal in the pudding. This is an optional step but is pictured above. If you’re going to pipe the edges, spoon about 1/2 – 2/3 cup of each frosting into disposable piping bags fitted with Wilton 10 tips (or something similar). Pipe the edge of half of the cake with strawberry frosting and the edge other edge of the cake with pistachio frosting. 
13. Spoon about 1/4-  1/3 cup of strawberry pudding across half of the layer cake (along the side you might have piped strawberry buttercream) and spoon an equal amount of pistachio pudding across the other half of the cake. See photos above for visuals. 
14. Place another cake layer atop the pudding and repeat the buttercream border / pudding process until you reach your final top cake layer. 
15. Use an offset spatula to spread strawberry buttercream across the top and sides of half of the cake,  repeating with pistachio buttercream on the other half. 
16. Top with fresh strawberries and chopped pistachios. Pipe borders if you’d like. Have a blast! Chill the cake for at least two hours before serving. This cake should be stored, wrapped in the refrigerator for up to 5 days.  

---

NOTES

* I’ve used Strawberry Cream Instant Pudding OR  I’ve used Vanilla Instant Pudding that I’ve added 1/3 cup of pureed fresh strawberries to along with a few drops of food coloring. 

Ingredients:

TOPPING:

• 565g/ 20 oz canned pineapple slices in juice
• 12 – 18+ maraschino cherries
• 60g/ 4 tbsp unsalted butter , melted
• 1/2 cup brown sugar

CAKE:

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda (sub 1 tsp baking powder)
• 1/4 tsp salt
• 1/3 cup milk , full or low-fat
• 1/4 cup pineapple juice , reserved from can (under Topping ingredients)
• 1/4 cup sour cream , full fat (sub plain yogurt)
• 1 tsp vanilla extract (or essence)
• 115g/ 1 stick butter , unsalted, softened (to 18C/64F, Note 3)
• 3/4 cup white sugar
• 2 large eggs , at room temperature (Note 4)
• Any leftover pineapple , chopped (Note 1)

Instructions

1. Preheat oven to 180°C/350°F (160°C fan).

PINEAPPLE DECORATIVE TOP:

1. Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
2. Butter: Pour melted butter into a 23cm/9″ cake pan at least 5cm/2″ deep. (Not springform, as they’ll leak.) Brush butter up the sides.
3. Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
4. Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
5. Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
6. Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan – so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)

BATTER:

1. Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
2. Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
3. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
4. Eggs: Add eggs one at a time, beating for 20 seconds in between.
5. Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
6. Fill pan: Spread batter over pineapple layer, smooth and level the surface.
7. Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.

TURNING OUT CAKE:

1. Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
2. Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
3. Cool completely before serving.

Recipe Notes:

1. Pineapple slices – Be sure to get pineapple in juice, not syrup. Syrup is too sweet and also the cake batter calls for pineapple juice.

Cans: In Australia, the standard can sizes are 430g and 225g, so get one of each. Total 655g, which is more than needed. Chop up the leftover pineapple and add into the batter.

2. Maraschino cherries – Preserved, sweetened cherries commonly associated as a cocktail garnish! Find them at liquor stores or Harris Farms (Sydney/QLD). Glacé cherries also work!

3. Softened butter – Don’t let the butter get too soft and sloppy. This is a common error with cakes that call for butter and sugar to be creamed. Target 18C/64F for the butter. At this temperature, the butter is loose enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft. The cake will not be as fluffy as intended, or the batter might split and be greasy.

If the butter is >20C/68F, I would chill the butter a bit before using.

4. Eggs – Eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.

Large eggs:  50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 200 – 220g / 8 oz in total (including shell) or 180 – 200g / 7.3 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).

5. Pressing the pineapple and cherries down firmly means their presentation side won’t be coated as much in brown caramel, letting the colours shine through more visibly.

6. Optional extra glossy shine for presentation purposes: Corn syrup (warmed), or apricot jam (warm, loosen slightly with water). Brush onto the pineapple and cherry surface after turning out cake.

7. Storage – Keeps in the fridge for at least 5 days. Be sure to bring to room temperature before serving. Nobody wants cold cake!

8. Nutrition per slice, assuming 12 slices.