Ingredients with Measurements:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sliced strawberries
- 1/4 cup raspberry jam
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Pastry bag with a small round tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until the batter is smooth.
5. Fold in the lemon juice and zest.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool completely in the pan.
8. Once cooled, remove the cake from the pan and slice it in half horizontally.
9. Spread the raspberry jam on the bottom half of the cake and arrange the sliced strawberries on top.
10. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Fill a pastry bag with the whipped cream and pipe it onto the strawberries.
12. Place the top half of the cake on the whipped cream and press down gently.
13. Decorate the top of the cake with additional whipped cream and sliced strawberries.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 317
Fat: 16g
Saturated Fat: 10g
Cholesterol: 87mg
Sodium: 202mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- You can use any type of berry in place of the strawberries.
- You can use any type of jam in place of the raspberry jam.
- You can use whipped topping in place of the heavy cream.
Variations:
- You can add a layer of lemon curd in between the cake layers.
- You can add a layer of sliced kiwi on top of the whipped cream.
- You can add a layer of chopped nuts on top of the whipped cream.
Tips and tricks:
- Make sure the cake is completely cooled before slicing it in half.
- Use a serrated knife to slice the cake in half.
- Pipe the whipped cream onto the cake in a circular motion for a more decorative look.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served cold, but you can bring it to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Garnish the top of the cake with fresh mint leaves.
- Serve the cake on a cake stand.
Garnishes:
- Sliced strawberries
- Fresh mint leaves
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of lemon juice.
Food safety advice:
- Make sure to wash your hands before handling any food.
- Use clean utensils and equipment when preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
The Fraisier cake is a classic French dessert that originated in the late 19th century. It is typically made with layers of sponge cake, strawberries, and whipped cream.
Flavor profiles:
This Lemon Fraisier Cake is sweet and tangy, with a light and fluffy texture.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with tea or coffee.
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