VLOG: the birthday cake

How to you like your birthday cake?  I prefer to have mine light and airy with a subtle sweetness, and paired with fresh fruit.  Sounds like an Asian-style birthday cake doesn't it?  The great thing about this cake recipe is that it is incredibly versatile.  Add whatever fruit and flavors you like.

I posted this video in July 2010 and later removed it from my blog despite the fact that I encouraged YouTube viewers to come stop by this blog for the written recipe and instructions. Well I'm finally going to provide that.  This was the very first vlog attempt and if you are a regular visitor to this blog, you will know how I have improved since.  

Strawberry Cream Birthday Cake from Viet World Kitchen

Sponge Cake Ingredients - Makes (2) 9-in cakes

Egg yolk batter base:

6 large egg yolks

1 cup sugar

1 tablespoon pure vanilla extract

Egg white batter base:

6 large egg whites

Pinch of salt, non-iodized table salt, preferred

1/2 teaspoon cream of tartar 

3 tablespoons sugar

Completing the cake:

1 cup + 2 tablespoons + 2 teaspoons cake flour, sifted

Directions: 

1) To prepare the pan, smear a bit of softened butter to lightly coat the bottom and side. Line the bottom with parchment paper. Smear the parchment paper with a bit more butter. Add ¼ to ½ cup all-purpose flour and shake.  Invert pan and tap it to remove excess flour. Set aside.

2) Now put a rack in the lower third position and preheat to 350F. 

3) Start beating the egg whites. When they are foamy throughout, sprinkle in the salt and cream of tartar. Continue beating until soft peaks form. Then sprinkle in the 3 tablespoons sugar and continue beating for a couple more minutes to generate stiff egg whites.  Transfer to another bowl.

4) Start beating the egg yolks in the bowl. Gradually sprinkle in the sugar by the tablespoon to incorporate well.  Continue beating for several minutes, until the mixture is thick, pale yellow, and when you pause and lift the whisk, the batter drips down and forms a ribbon that slowly dissolves on the surface. Now, beat in the vanilla.

5) Immediately take a large rubber spatula and plop a ¼ of the egg whites into the egg yolk base. Stir gently to lighten the base. Then plop 1/3 of the remaining whites onto the base. Sift ¼ of the flour on top. Delicately and quickly use the spatula to fold the ingredients together, until they are nearly all incorporated. Then repeat with another 1/3 of the remaining whites and 1/3 of the remaining flour and repeat until all ingredients are added. Fold again until almost blended.  Do not overblend or the batter will deflate.

6) Pour the batter into cake pan. It should fill to about ¼ inch of the rim.  Use the spatula to spread the batter out evenly in the pan. 

7) Gently slide the cake into the oven. Bake for 20 to 25 minutes. The cake will rise slowly and then brown. The cake is done when its puff sinks slightly and the sides show a faint line of shrinkage from the edges of the pan.

8) Remove the cake from the oven and cool on a rack for 15 minutes.Run a knife all around the edge, between the cake and the pan. Invert the cake onto your hand (or back on the rack), give the cake bottom a tap, and then remove the cake pan.

Cake Filling:

2 tablespoons water

1 1/4 teaspoons unflavored gelatin

1 pint strawberries, or whatever fruit of your choice

1/4 cup sugar

1/2 cup heavy cream, chilled

Whipped Cream Frosting:

1 1/2 cups heavy cream, chilled

2 tablespoons sugar

1/2 teaspoon vanilla extract

2 1/4 teaspoon water

3/4 teaspoon unflavored gelatin

1/2 cup fruit puree, optional

Directions:

1) To make the strawberry filling, put the water in a small bowl and sprinkle the gelatin over it. Set aside.

2) Wash and pat the strawberries dry with a dish towel. Hull and cut enough berries into small pieces about the size of your thumbnail to make a brimming cup. 

3) Put the strawberries in a small pot and add the sugar, stirring to combine. Heat over medium heat, stirring just until the sugar has melted. Remove from the heat and add the water, stirring, until the gelatin has dissolved. Pour into a mixing bowl and set aside to cool to room temperature, about 1 hour, stirring occasionally. 

4) While the strawberry mixture cools, whip the 1/2 cup cream using a stand mixer or hand-held mixer until soft peaks form.  And then mix with cooked strawberries.

5) For the frosting, combine the cream, sugar and vanilla in a bowl. Then whip using a stand mixer or hand-held mixer until just shy of stiff. In a small bowl, combine the water and gelatin.  Place in microwave for 10 seconds.  Add to frosting - continue beating until well combined.

6) To fill and frost the cake, put the cake on a cake stand or platter, with strips of wax paper or parchment paper underneath to form a collar that will keep the stand or platter dirty clean.

7) Finish the strawberry mousse by combining the strawberry mixture with the 1/2 cup of whipped cream.  Then spread the strawberry mousse on top of the cake layer. Place the second layer atop. Then frost the cake with the 1 1/2 cups of whipped cream.