Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/2 cup strawberry jam
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
- Pastry bag with a star tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.
2. In a large mixing bowl, beat the egg yolks with half of the sugar until pale and thick. Add the vanilla extract and water, and mix until combined.
3. In a separate bowl, sift together the flour and salt. Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.
4. In another large mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.
5. Gently fold the egg whites into the egg yolk mixture until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing the sides and transferring it to a wire rack to cool completely.
8. Once the cake is cooled, slice it horizontally into two equal layers.
9. Spread the strawberry jam on the bottom layer of the cake and top with sliced strawberries.
10. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread half of the whipped cream on top of the strawberries.
12. Place the second layer of cake on top of the whipped cream and spread the remaining whipped cream on top.
13. Decorate the cake with sliced strawberries and pipe whipped cream rosettes on top using a pastry bag with a star tip (optional).
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 47g
Protein: 5g
Sodium: 120mg
Sugar: 35g
Substitutions for ingredients:
- You can use any flavor of jam instead of strawberry jam.
- You can use whipped topping instead of heavy cream.
- You can use a gluten-free flour blend instead of all-purpose flour.
Variations:
- You can add chopped nuts or chocolate chips to the cake batter.
- You can use different types of fruit, such as raspberries or blueberries.
- You can add a layer of pastry cream or custard between the cake layers.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Use a serrated knife to slice the cake horizontally for even layers.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the whipped cream to set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled, but you can bring it to room temperature before serving if desired.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh strawberries.
Garnishes:
Fresh strawberries, whipped cream rosettes, mint leaves.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is too dry, try adding a tablespoon of milk to the batter.
Food safety advice:
Make sure to wash the strawberries thoroughly before using them in the recipe.
Food history:
Joffre cake is a classic French dessert that was named after Joseph Joffre, a French general who served during World War I.
Flavor profiles:
This cake has a light and fluffy texture with a sweet and tangy flavor from the strawberries and jam.
Serving suggestions:
Serve this cake as a dessert for a special occasion or afternoon tea.
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Region: Canadian