I celebrated my birthday this year by baking myself a cake. I’ve always liked strawberry cake, but for some reason I couldn’t find a good recipe. I tried one recipe I found on the internet--but when I took it out of the oven, it was heavy as a brick. Since I couldn’t find a good recipe, I had to improvise.
Fortunately, I stumbled upon Zoe Francois’ website. I’m not sure why I’ve never been to the site before since it’s a great resource for baking recipes. On her website, I found a recipe for a genoise cake as well as strawberry ice cream made with roasted strawberries. Genoise cake is extremely dry so I figured it might be a good cake to add fruit puree to. I took a leap and combined the two recipes. I roasted a pound of strawberries with a little balsamic vinegar and a tablespoon of sugar for a half-hour at 300 degrees Fahrenheit. Then I pureed the strawberries and folded the puree into the genoise batter at the end. I had a to add an extra ¼ cup of flour to the recipe because my first attempt didn’t have enough structure and fell apart when I tried to take it out of the pan.
I then frosted the cake with Magnolia Bakery’s creamy vanilla frosting. The next time I make the cake, I will probably fill it with pastry cream. That will be good!