Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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
- 1/2 cup strawberry jam
- 1/2 cup fresh strawberries, diced
Special equipment needed:
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
6. Stir in the vanilla extract.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, spread the strawberry jam over the top of one of the cakes.
11. Sprinkle the diced strawberries over the jam.
12. Place the second cake on top of the first, pressing down gently.
13. Serve immediately or store in an airtight container in the refrigerator.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 46g
- Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Strawberry jam can be substituted with raspberry jam or apricot jam.
Variations:
- Add a layer of whipped cream between the two cake layers.
- Substitute the diced strawberries with blueberries or raspberries.
- Add a teaspoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use a toothpick to check if the cakes are done baking.
- Allow the cakes to cool completely before adding the jam and strawberries.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh strawberries.
Garnishes:
- Fresh mint leaves
- Whipped cream
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure the cake is fully cooked before serving.
- Store the cake in an airtight container in the refrigerator.
Food history:
- The Chongyang Cake is a traditional Chinese cake that is often served during the Chongyang Festival, which falls on the ninth day of the ninth lunar month.
Flavor profiles:
- Sweet
- Tart
- Fruity
Serving suggestions:
- Serve the cake as a dessert after a meal.
- Serve the cake at a tea party or brunch.
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Region: Chinese