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From the kitchen of Loretta Roark
From the kitchen of Loretta Roark
By: June McGahey, Community Contributor
Description: Loretta and her husband, Dennis, have lived in the Southwest for 33 years.
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Posted by lorig07 Sat Mar 18, 2006 08:45:33 PST
Viewed 446 times
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Loretta and her husband, Dennis, have lived in the Southwest for the last
33 years. They have three children and eight grandchildren. Loretta has been
employed in information services at Houchin Blood Bank for seven years.
White Velvet Cake
2 1/2 cups cake flour
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1 1/2 teaspoons vanilla
1 cup buttermilk
Parchment paper
Sift together flour and baking soda: set aside. Cream sugar, vegetable oil, eggs and vanilla until light and fluffy. Gradually add flour mixture, a third at a time, alternating with the buttermilk, until fully incorporated. Turn batter onto a 12-by-18-inch baking sheet (jellyroll pan) that has been lined with parchment paper, buttered and floured. Bake at 350 degrees for 12 to 15 minutes or until the cake springs back when touched lightly. Set aside on a rack to cool.
White Chocolate Cream Filling
8 ounces white chocolate
2 cups whipping cream
Melt chocolate slowly, in a microwave or double boiler, until warm. Whip cream to soft peaks. Make a small well in the cream, pour in the chocolate, then gradually whisk it into the cream.
To Assemble the Cake
20 to 24 Strawberries, same size, cleaned and stemmed
Cut two 8 inch circles from the cake. Place one on a serving plate and put an 8-inch ring, such as a spring form pan without the bottom, around it. Select 10 to 12 uniformly tall strawberries and cut in half vertically. With the cut side touching the inside of the ring, arrange the berries close together around the top of that layer. Cover the rest of the cake top with the remaining whole berries. Spread the filling over the berries, reserving 1/2 cup. Top with remaining layer of cake and spread reserved filling over the top. Refrigerate at least 4 hours or overnight. Unmold. Run the tip of a paring knife around the top part of the cake (avoiding the berries) and lift the cake ring straight up.
To Decorate
Melt 12 ounces of white chocolate and spread on the back of a baking sheet. Refrigerate until just set, 1 to 3 minutes. With spatula, scrape the chocolate into curls. Slice 2/3 of the way through a nice big strawberry and fan it out on top of the cake. Add a little mint leaves then sprinkle with the chocolate curls. Enjoy.
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