Eau Claire, WI
Have fun giving your creation a name and please describe your recipe.
Heavenly Strawberry Fraisier Cake – I used two different recipes to make this cake. The sponge cake was only 1" high the first time that I made the cake. One recipe said that it was to be just below 2" high, so I made another sponge cake. Since ovens vary in temp and I used a non-stick pan, I lowered the temp on the oven with the second cake. It still came out only 1" high. Watching the tv program for making the cake, I realized that a smaller pan was used instead of the 23 cm pan which the recipe stated should be used.
Tell us about your creation's final texture after baking. Are you happy with it?
The sponge cake was a little dried out. It could be due to the oven temp or the non-stick pan used. The creme patissiere became a little soft when I took the cake out of the refrigerator to take a picture because it was hot in my kitchen because I was canning salsa. To top it off, my camera's battery went dead which didn't help matters so I plugged the camera in to charge and took upside down pictures quickly. The strawberries were not the best this time of year. June would have been a good month to make this cake. Considering that Mary Berry said that this was a difficult technical challenge, I am happy with the results. I will make this cake again.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used the usual Wisconsin products – milk, eggs and butter. Since this was such a difficult challenge, I did not make any changes because I did not want to ruin my final product. With the first sponge cake that I have in the freezer now, I plan to use homegrown raspberries, a chocolate creme and whatever else that I dream up to use.
How did you do?