Last evening we celebrated our 46th National Day, Singapore’s birthday. For those who are unfamiliar, Singapore’s a little island city located past the tip of Malaysia. We’re not in China and we certainly don’t live in trees (someone asked me this!). I could tell you all the glorious things about Singapore but words aren’t enough to describe it all. Instead, here’s what I like to say…I wish I could HUG Singapore. Give it a big, tight bear hug. I even baked her a cake! It’s (almost) in our national colours; red and white. Plus it’s four layers tall, so grow Singapore, GROW!
National day is a big deal around here. There’s a spectacular parade which ends in a colourful bursting of fireworks. Everyone comes over because you can catch it from our window. It’s a thing we do. And we wear red and white too. It’s very festive and probably the only time I don’t mind wearing the same outfit as the next person. If you reaaalllyy wanted to join in, here’s my favourite National Day song. We have a new one every year, this was from awhile back but it still makes me tear. Watch it here.
Notice the much nicer photos for today’s post? Thanks to my cousin C who’s so handy with his camera, I get an extra pretty blog post today! Such are the perks of having multi-talented individuals as family.
And without further ado, here’s the stunner of a pink cake. The strawberry flavour is all natural, and I’m so pleased the frozen berries managed to impart such a true, true flavour permeating through the fuschia layers. Frozen berries are reliable for being tasty at any time of the year so I’m sticking to them.
Pink Strawberry Cake with Vanilla Bean Buttercream
1) Pink strawberry butter cake
2) Vanilla bean buttercream
3) Strawberry puree
Pink Strawberry Butter Cake (adapted from Sky High by Alisa Huntsman and Peter Wynne)
*I made a half recipe
1 3/4 cup GF flour blend
1/2 cup oat flour
1 cup sugar
2 3/4 tsp baking powder
1 1/2 sticks butter, softened
1/2 cup + 2 tbsp strawberry puree (recipe below)
4 egg whites
1/3 cup milk
1) Preheat the oven to 170°C. Grease and line two 6-inch round baking tins with parchment.
2) In the bowl of a standmixer, cream the butter and sugar together. Meanwhile, mix the flours and baking powder in a medium bowl.
3) In another bowl, mix the egg whites and milk together.
4) Add the flour mix and strawberry puree into the creamed butter and mix well (it will look like strawberry icecream!). Add in the egg and milk mixture in 3 additions, mixing well before adding the next. Turn mixer up to medium high and beat for 30 seconds.
5) Divide mixture evenly into the prepared tins and bake for 35-40 minutes or until a skewer inserted comes out clean. Remove from oven and allow to cool for 10 minutes before removing from baking tin. Let cool completely.
6) To assemble, slice each cake into 2 even layers. Place one layer on the bottom of the plate andspread a layer of strawberry puree on it. Freeze for 10 minutes to allow the puree to set before spreading a layer of vanilla bean buttercream on it. Top with the next layer but this time, spread the vanilla bean buttercream directly on it, no need for strawberry puree. Repeat with the next layer, spreading strawberry puree, freezing and then vanilla buttercream. Top with the final layer and spread the remaining buttercream over the top and sides of the cake.
3/4 pound frozen strawberries, thawed
1) Blend the berries and it’s juices until you reach a smooth puree. If it’s still semi cold, microwave it in bursts of 15 seconds until it reaches room temperature. Use 1/2 cup + 2 tbsp for the cake.
2) Place the remaining in a small saucepan and reduce over a medium flame, stirring constantly, until get a thickened puree. Remove from heat and let cool.This is for the cake layers.
Vanilla Bean Buttercream
4 egg whites
1 cup sugar
3 sticks butter, softened
Seeds from 1 vanilla pod
1) Place the egg whites and sugar in the bowl of a standmixer or heat proof bowl set over a bain marie. Heat the mixture, whilst whisking gently, until you reach 55°C. Remove from heat immediately and whisk on high until you get a thick glossy meringue. (It’ll take about 5-8 minutes by machine and probably 10 by a hand held electric whisk).
2) Beat in the butter using a paddle attachment (I guess you’d continue with the hand held whisk if you’re taking that route) until buttercream comes together into a light but firm consistency. If it looks goopy, just keep whisking! Whisk in vanilla bean seeds. Set aside until ready to frost cake.