It was a flippin’ Monday this week guys. But it’s over now, so we can move onto better weekdays filled with fresh fruit and lemon biscuits and cobbler and just general relief from the Mondays. Onto the cobbler, folks!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Strawberry Cornmeal Cake- sounds weird, but it’s soooo good. You might remember I made a cornmeal cake before, and it’s almost like a form of coffee cake. I mean, technically it’s not, but it gives you that similar feel of a very hearty, only lightly sweet cake. It’s a great breakfast cake, and if that’s not already a thing in your life, are you even living? I mean, let’s be honest, I’ll eat ANY kind of cake and call it breakfast cake, but this is more sensible.
I just wanna take a moment for blueberries. Great in nearly every baked good, great as jam, I mean even a strong poptart flavor.
I’m thrilled that blueberries have been on sale lately, it’s about to be blueberry city up in here for a few weeks. This week, it’s blueberry pie bars and guys. These are the perfect summer dessert.
Hey guys! Happy Easter weekend!!
In the spirit of spring, I’ve got a Chantilly Cake for you guys today, filled with lots of beautiful berries, sweetened whipped cream, and a fluffy vanilla cake. It’s simple, beautiful, and really tasty.
You guys may have heard claims about the Whole Foods Chantilly Cake, or maybe you’re even one of the die-hard followers of this beauty. I have a confession- I’ve never actually had it. I know, if you love them you’ll be gasping right now.
So that being said, I can’t exactly promise that this cake is like that cake. But I CAN promise that this cake is super delicious. I mean, and what’s not to like?
Here’s the one thing you’ll want to be careful about here- Chantilly Cakes are frosted with whipped cream, and while I’ve added cream cheese to provide some stabilization, it’s still not the strongest standing cake ever, so be aware of that as you go. Gentle is key!
For the cakes, this is a classic vanilla cake, but we’re whipping up the egg whites and folding them to add a bit of that light, fluffiness that you’ll typically see in a cake like this.
By the way, Chantilly, as far as I’ve ever known, just means sweetened whipped cream. The addition of cream cheese here is optional, but HIGHLY recommended. Not only does it taste amazing, but it also adds a touch of stability and thickness to the whipped cream, and it really helps when it comes to stacking and frosting the cake.
I’m using strawberries, blackberries, and raspberries here, but you can use any berries you like. For the strawberries, I actually use most of them in a cooked-down, jammy, sauce thing that goes between the layers, and this also will work with any type of berry really really well, or even a mix of berries.
Alright guys, go make this cake for your friends, I think they will all truly be impressed by the homemade version, it’s a killer cake. Enjoy!
Preheat your oven to 350 degrees, and grease three 6-inch round cake pans and line the bottoms with parchment paper. This recipe also works with two 8-inch round pans.
In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the vanilla extract, sour cream, and egg yolks, and beat until combined. Add in the flour, baking powder and salt, and beat until combined, then beat in the milk. The batter will be fairly thick.
In a separate bowl, beat the egg whites until they just start to become fluffy, and then add in the remaining sugar VERY slowly as you continue to whip the egg whites. Beat until you reach stiff peaks.
Stir about 1/3 of the egg whites into the batter to lightly the base of the batter. Then fold in the remaining egg whites. This will take a bit of time, but keep folding until the whites are fully incorporated.
Divide the batter evenly between your pans, and bake for 18-20 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting.
In a food processor or blender, blend the hulled strawberries until they are mostly mashed. Pour into a small saucepan, and cook over medium heat with the sugar, cornstarch, and salt, until the mixture is thick. Cool completely.
In a large bowl or stand mixer, using a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form.
In a separate small bowl, beat the cream cheese for several minutes until smooth and fluffy. Add the cream cheese to the beaten heavy cream mixture, and whip for several minutes to incorporate fully.
Once the cake layers have cooled completely, you can trim off the tops to make even layers. Using a piping bag filled with the Chantilly cream, make a thick ring around the edge of the first layer as a dam. Add about half of the strawberry sauce to the middle, and spread evenly. Cover the strawberry sauce with more cream, and spread evenly. Top with raspberries and blackberries.
Repeat this process until all three layers are build. Then, use remaining Chantilly cream to frost the outside of the cake. Top with any remaining berries, and remaining strawberries. Keep this cake chilled until ready to serve. Enjoy!
We’re venturing back into cake world today guys.
Remember that simple sponge cake I posted a few weeks ago? This is a variation on that beauty, and honestly, you can use sponge cake for a million things. Originally I had planned to make a black forest cake, but I ran into some issues baking up my chocolate cake layers, and ended up thinking that a cherry almond combo sounded better anyways.
So, we’re adding almond extract the sponge cake, and sliced almonds between the layers along with fresh cherries and whipped cream. What’s not to like? Cherries are in season right now, and they are lookin’ pretty nice in my grocery stores at least, so I knew I wanted to bake something with them ASAP.
Between feedings and diaper changes with this sweet little baby of ours, there’s not a lot of time to bake, so recipes that take very little prep time are my friend right now. The sponge cake takes a few minutes to prepare, but it’s fairly hands off if you have a stand mixer, which means multi-tasking. And then we’re just whipping cream and pitting cherries. Easy peasy.
I think there’s just something about a summer sponge cake. Ok, THIS summer sponge cake. But the whole thing just feels light and fluffy and tart. It’s everything you want in the summer- just a very light sponge cake, no heavy frostings, and it still looks like a show stopper.
4th of July is just around the corner, and I say whip up one of these babies. Either for a party, or for you and a friend, or to just sit on the couch with and enjoy at home, it’s the one guys.
Preheat your oven to 350 degrees, and line three 6-inch cake pans with parchment paper. Do not grease. Set aside.
In a large bowl, beat together the sugar, eggs, salt, and almond extract for 8-10 minutes, or until the mixture has tripled in size and become a pale yellow. It will be fairly thick, with the mixture standing on top as it drips down.
In a small bowl, sift together the cake flour and vanilla pudding mix. Then, sift the mixture again over the egg mixture. Using a spatula, fold the mixture together. This will take several minutes, and you'll want to turn your bowl often, and be sure to scrape all the way to the bottom to avoid any pockets of flour.
Divide the batter evenly into your prepared cake pans. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool the cakes completely, and trim off the tops to make them even.
In a large bowl, beat the heavy cream until stiff peaks form, and then beat in the powdered sugar. Layer the cakes as seen in the photos above- cake, whipped cream, sliced almonds, cherries. Frost the outside of the cake lightly if desired, and top with extra cherries and almonds if desired. Enjoy!
Happy Easter everyone!!
I hope that amongst many egg hunts and a very sweet breakfast this morning, you’re also thinking about dessert, like me! After all, Spring desserts are full swing now, and there’s some really fantastic things you could be baking today. Or any day this week.
If you’re looking for inspiration but angel food cake isn’t really your thing, I’ve got a pretty Spring Baking board all up and ready for you here!
Anyways, over at my house today we are finally putting in new flooring upstairs to help us get ready for baby. Our house hasn’t been in this kind of disarray since we moved in, but now that the first few boards have been installed, I’m starting to get really really excited about the whole thing. (BTW, aren’t fresh eggs like, the coolest thing ever? I got these from a friend’s family farm, and I’m obsessed with all the pretty colors).
We’ve randomly decided to take on this huge project of replacing the flooring, painting, changing baseboards, and putting up an accent wall in our house before this little bundle comes into the world, and her bedroom is gonna be a lot nicer than mine! Also I’m pretty sure I’m going to feel like the rest of my house is complete garbage after this haha.
Anyways, back to cake, where we belong. Angel food cake is a tough one, especially at high altitude. You want it to rise and stay risen, and to have that signature chew and fluffy texture. Couple of things to note here- first is that you really want to watch those egg whites while you’re whipping. Because we’re at altitude, beating them past a soft peak will cause the batter to rise too quickly in the oven, and then fall back down. We’re looking for soft peaks, like this:
Another thing to note is that if you’ve made my other angel food cake recipe, this strawberry version isn’t going to rise quite as high, and that’s because we’re adding some weight with the freeze dried strawberries. Not to worry though, it’s still super delicious and it has that lovely texture, I promise.
Speaking of the strawberries, I’ve decided to add them right into the cake this time around. I don’t know about you guys, but normally I serve fresh strawberries with angel food cake, and don’t get me wrong, that’s a winner. But I’ve really been wanting to play around with freeze dried strawberries, and infusing the strawberry flavor right into the cake is something sweet you guys. I love it.
We’re crushing up the freeze dried strawberries into a powder here, and sifting them right alongside the flour and powdered sugar. Freeze dried strawberries weren’t the easiest thing for me to find in grocery stores by the way, but when they are in stock, they should be near the snacks in your store, like popcorn and beef jerky. Grab em up when you see them!
Onto the cream- I’ve also really been wanting to try a method of making stabilized whipped cream by beating in whipped cream cheese. The results you guys, are too damn good. It’s like this fluffy, whipped cheesecake dip that I could (and have) just eat with a spoon. The cream cheese stabilizes it, but it also adds the perfect tang to it, and it’s seriously fantastic!
Anyways, I hope you guys love this one as much as I do, Happy Easter!
Preheat your oven to 375 degrees, and have a fluted pan ready to go, ungreased.
Over a piece of parchment paper, sift together your cake flour, powdered sugar, salt, and freeze dried strawberries.
Move your sifter over a large bowl, and pour the dry ingredients over it. Set aside.
In a large bowl, beat together your egg whites and cream of tartar until foamy. Increase your speed, and slowly add in the sugar as you continue to beat the eggs, until they have reached soft peaks.
Sift about half of your dry ingredients right into your egg whites, and gently fold everything together until combined.
Sift the remaining dry ingredients, and continue to fold until mostly combined. Then add the water, and continue folding until completely combined. It's a labor of love, GO SLOW.
Spread the batter into your fluted pan evenly. Bake in your preheated oven for 25-30 minutes, or until the top is golden brown and the cake has risen. Cool completely in the pan before removing by running a knife along the edges.
In a large bowl, beat together your heavy cream, powdered sugar, and vanilla until soft peaks form.
In a separate bowl, beat the cream cheese until fluffy.
Add your cream cheese to your heavy cream mixture, and beat for several minutes until completely combined, and stiff peaks have formed. Serve with your cooled cake!