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In the Oven: The New Orleans

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Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!

The New Orleans
 
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Yield: 1 8-inch (20-cm) round cake • about 16 servings
Ingredients
For the Classic Pralines (20 ounces/560 g)
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) firmly packed dark brown sugar
  • 3⁄4 cup (180 ml) heavy cream
  • 2 tablespoons corn syrup
  • 1⁄4 teaspoon kosher salt
  • 1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons light corn syrup
  • 1⁄2 cup (120 ml) heavy cream
  • 1 teaspoon fleur de sel
  • 1⁄4 cup (55 g) sour cream
For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)
  • 5 large egg yolks
  • 21⁄2 cups (600 ml) heavy cream
  • 3⁄4 cup (180 ml) milk
  • 1 cup (220 g) firmly packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
  • 3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)
For the Graham Cracker Layers
  • 15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
  • 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar
For the Assembly
  • 3⁄4 cup (75 g) toasted pecans, chopped
Instructions
MAKE THE CLASSIC PRALINES
  1. Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
  3. Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
  4. Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.
MAKE THE SWEET AND SALTY CARAMEL SAUCE
  1. In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
  2. Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.
MAKE THE BROWN SUGAR PRALINE ICE CREAM
  1. Place the egg yolks in a large heatproof bowl and set aside.
  2. In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
  3. and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
  4. the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
  5. Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
  6. to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.
MAKE THE GRAHAM CRACKER LAYERS
  1. Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
  2. In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.
ASSEMBLE THE ICE CREAM CAKE
  1. Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
  2. Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
  3. To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.
Notes
How to store: If you have leftovers, cover the cake with foil and freeze for up to 1 week.

 

In the Oven: Baked Ultimate Birthday Cake

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Get your sprinkles ready, bakers… we’re going to welcome 2017 with Baked Ultimate Birthday Cake! Posting date is January 1.

Baked Ultimate Birthday Cake
 
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Yield: 1 8-inch (20-cm) three-layer cake • 10 to 12 servings
Ingredients
For the Very Vanilla Cake
  • 2 1⁄2 cups (315 g) cake flour
  • 3⁄4 cup (90 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon kosher salt
  • 4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
  • 1⁄2 cup (100 g) vegetable shortening, at room temperature
  • 1 3⁄4 cups (350 g) granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 large egg
  • 1 cup (240 ml) ice-cold water
  • 1⁄2 cup (120 ml) whole milk
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 1 cup (190 g) rainbow sprinkles
  • 3 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
For the Very Vanilla Frosting
  • 1 1⁄2 cups (300 g) granulated sugar
  • 1⁄3 cup (40 g) all-purpose flour
  • 1 1⁄2 cups (360 ml) whole milk
  • 1⁄3 cup (75 ml) heavy cream
  • 12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
  • 1 1⁄2 teaspoons vanilla paste
  • 1 teaspoon pure vanilla extract
For Décor
  • 1 to 1 1⁄4 cups (190 to 240 g) rainbow sprinkles
Instructions
MAKE THE VERY VANILLA CAKE
  1. Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
  2. Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
  4. In a small bowl, whisk together the ice-cold water, milk, and buttermilk.
  5. Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter, and fold them in with a rubber spatula.
  6. In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula.
  7. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the parchment.
MAKE THE VERY VANILLA FROSTING
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
  2. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter a few chunks at a time, every 20 to 30 seconds, while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla paste and extract and mix until combined. If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until it can hold its shape. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable.
ASSEMBLE THE CAKE
  1. Place one cooled cake layer on a cake turntable (or a serving platter if you don’t own a cake turntable). Trim the top to create a flat surface, and evenly spread about 1 1⁄4 cups (215 g) of the frosting on top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance). Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake).
  2. Place the turntable on a parchment-lined baking sheet with raised sides. Frost the sides and top with the remaining frosting. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at the sides of the cake. Using the leftover sprinkles from the parchment (i.e., sprinkles that didn’t stick), continue turning and throwing until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
Notes
How to Store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity-free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days, then let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Orange Pineapple Walnut Fruitcake

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Next up on the schedule: a boozy fruitcake! Posting date is December 18.

Orange Pineapple Walnut Fruitcake
 
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Yield: 1 9-by-5-inch loaf
Ingredients
For the Fruitcake
  • 2 oranges
  • 1 1⁄2 cups (240 g) diced dried pineapple (candied pineapple works as well)
  • 1⁄2 cup (120 ml) good-quality dark or spiced rum
  • 1 cup (200 g) granulated sugar
  • 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1⁄2-inch (12-mm) pieces, plus more for the pan
  • 1 1⁄2 cups (210 g) bread flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup (50 g) toasted walnuts (see page 19), coarsely chopped
  • 1⁄4 cup (60 ml) good-quality dark rum
For the Glaze
  • 1 1⁄4 cups (140 g) confectioners’ sugar, sifted
  • 2 to 3 tablespoons good- quality dark rum
Instructions
MAKE THE FRUITCAKE
  1. Zest the oranges; you should have approximately 3 tablespoons. Juice 1 or 2 oranges until you have approximately 1⁄3 cup (75 ml) juice, and reserve; use the remainder for another purpose.
  2. In a medium saucepan, stir together the pineapple, 1⁄2 cup (120 ml) rum, and the orange juice. Bring to a boil over high heat, then reduce the heat to medium. Add the sugar and butter and stir until both are melted, then reduce the heat to low and simmer for about 5 minutes. The mixture should look like a thick syrup. Remove it from the stove, stir vigorously for 1 minute to release the heat, and allow to cool until lukewarm, at least 15 to 20 minutes. Set aside.
  3. Preheat the oven to 325°F (165°C) and position a rack in the center. Butter a 9-by-5-inch (23-by- 12-cm) loaf pan, dust it with our, and knock out the excess flour.
  4. In a medium bowl, whisk together the our, baking soda, and salt.
  5. Whisk the dry ingredients into the rum mixture. Scrape down the sides and bottom of the pan and add the reserved 3 tablespoons orange zest. Whisk for a few seconds to incorporate. Add the eggs and egg yolk, one at a time, whisking well after each addition. Scrape down the sides of the bowl and add the vanilla. Whisk until just incorporated. With a rubber spatula, fold in the walnuts and stir until combined.
  6. Spoon the batter into the prepared pan and bake for 70 to 80 minutes. The loaf should be a deep golden brown and a toothpick or skewer inserted into the center of the cake should come out clean (or with a few loose crumbs).
  7. Let the loaf cool in the pan for 15 minutes. Use a wooden skewer or a toothpick to poke holes all over the cake. Pour the remaining 1⁄4 cup (60 ml) rum over the cake—don’t worry if it looks like a lot of liquid; you really want the cake to get a good soaking. Let the cake cool, then cover it loosely with plastic wrap and let sit for at least 24 hours. After the 24-hour period, loosen the cake by running a small knife around the edge of the pan, then turn it out. Place it on a serving dish.
MAKE THE GLAZE
  1. In a small bowl, whisk the confectioners’ sugar with 2 tablespoons of the rum until smooth. If the mixture appears too thick, add another tablespoon rum or a few drops water, a little at a time, until the desired consistency is reached. Drizzle the glaze over the cake to cover the top, allowing a few rivulets to run down the sides. Allow to set for at least 10 minutes before serving.
Notes
How to Store: The fruitcake will keep, tightly wrapped, at room temperature for about 3 days.

 

In the Oven: Chocolate Chip Hush Puppies

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Next up on the schedule: Chocolate Chip Hush Puppies. Fry or bake, posting date is August 28!

Note: there is an error in the recipe in the book – the pastry flour weight is incorrect. Corrected in the recipe below.

In the Oven: Chocolate Chip Hush Puppies
 
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Yield: 24-30 hush puppies
Ingredients
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1½ cups (170 g) pastry flour
  • 1½ cups (210 g) fine- to medium-grain cornmeal
  • 1 cup (220 g) firmly packed light brown sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 3 ounces (85 g) chocolate chips (about ½ cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (230 g) sour cream
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon pure maple syrup, plus more for serving (optional)
  • 2 teaspoons pure vanilla extract
  • Vegetable oil for frying
Instructions
  1. In a small shallow bowl, stir together the granulated sugar and cinnamon. Set aside.
  2. In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, salt, and baking soda together, using your hands to rub most of the chunks of brown sugar into the flour mixture. Stir in the chocolate chips.
  3. In another large bowl, whisk together the egg, egg yolk, sour cream, butter, maple syrup, and vanilla.
  4. Make a well in the dry ingredients and pour the wet ingredients into the well. Using very clean hands, bring the ingredients together by pulling the dry ingredients from the sides into the wet ingredients in the middle and kneading gently until just combined; do not overmix.
  5. Pour 1 to 1½ inches (2.5 to 4 cm) of oil into a deep skillet or large pot (if you need to fill the pan more than halfway, choose a larger pan). Slowly heat the oil over medium-high heat until it registers 350°F (175°C) on a deep-fry thermometer. Line a plate with a double layer of paper towels and set it near your work area.
  6. Using a small ice-cream scoop with a release mechanism, scoop no more than 1 tablespoon of dough and release it into the hot oil (alternatively, you can use a spoon). Add a few more to the oil, but do not crowd the pot. Cook until the fritters have browned on one side, about 2 minutes. Using a slotted spoon or tongs, turn them over and continue to cook until browned, another minute; do not overcook. Use a slotted spoon to transfer the fritters to the prepared plate. Continue with the rest of the dough. Allow the fritters to dry for about 5 minutes. Working quickly, roll the hot fritters in the cinnamon-sugar mixture until coated. Serve immediately, with a side of maple syrup for dipping, if you like—they are dangerously good that way. (Alternatively, if you prefer not to fry, spoon the batter into greased muffin tins, filling each three-quarters full, sprinkle the tops with cinnamon-sugar, and bake at 350°F/175°C for 13 to 15 minutes.)
Notes
How to store: Hot fritters are best right out of the pan, as they deteriorate in quality quickly after being fried; 2 or 3 hours is pushing it, but not unheard of.

 

In the Oven: Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream

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For Flag Day, we’re making some all-American, patriotic strawberry shortcakes. Posting date is June 15!

Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream
 
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Yield: 6 servings
Ingredients
For the Brown Sugar Shortcakes
  • 2 ounces (½ stick/55 g) unsalted butter, cold, cut into small cubes, plus more for the pan
  • 4 tablespoons (50 g) shortening, cold
  • 1 cup plus 2 tablespoons (145 g) all-purpose flour
  • 1 cup plus 2 tablespoons (145 g) cake flour
  • ½ cup (110 g) firmly packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (120 ml) plus 2 tablespoons heavy cream, divided
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 large egg white
  • 2 tablespoons raw sugar
For the Brown Sugar Syrup and Berries
  • 8 ounces (225 g) strawberries, hulled and sliced (about 1½ cups)
  • 8 ounces (225 g) blueberries (about 1½ cups)
  • 2 tablespoons firmly packed dark brown sugar
  • 1 teaspoon orange zest
  • ¼ cup (60 ml) Grand Marnier (optional)
For the Whipped Cream
  • 1½ cups (360 ml) heavy cream
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
For the Assembly
  • Confectioners’ sugar (optional)
Instructions
Make the Brown Sugar Shortcakes
  1. Place the cubed butter and shortening in a small bowl, give a quick stir, cover the bowl, and place in the freezer for 15 minutes.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together both flours, the brown sugar, baking powder, baking soda, and salt. Set aside.
  4. Pour ½ cup (120 ml) of the cream into a glass measuring cup. Add the egg yolk and vanilla and whisk until combined. Place in the refrigerator.
  5. Remove the butter and shortening from the freezer and drop the cubes over the flour mixture. Use your fingers to rub the butter and shortening into the flour until the mixture is coarse and pebbly. Add the cream mixture. Working quickly, use a fork to cut the wet ingredients into the dry until just a few dry streaks remain; do not overmix the dough.
  6. Dust a work surface with a sprinkling of flour, place the dough on it, and dust the top of the dough with a little more flour. Gently knead the dough until it is uniform and smooth, only about 1 minute; the dough should hold its shape without falling apart.
  7. Roll the dough into about a 9-inch (23-cm) round (if anything it should be slightly less than that, not larger), about 1 inch (2.5 cm) thick. Using a 2½-inch (6-cm) round cutter, cut out 6 shortcakes. You might need to gather the scraps and reroll one time to get all 6 cakes.
  8. Transfer the cakes to the parchment-lined baking sheet and freeze for at least 15 minutes and up to 30 minutes. (Meanwhile, you can make your brown sugar syrup and berries, if you want to serve the shortcakes warm.)
  9. Preheat the oven to 400°F (205°C). Whisk together the remaining 2 tablespoons cream with the egg white.
  10. Remove the baking sheet from the freezer and brush the top of each cake with the egg wash, sprinkle with raw sugar, and bake until the cakes are evenly browned and a toothpick inserted into the center of a cake comes out clean, 12 to 16 minutes; do not overbake. Allow the cakes to cool for at least 10 minutes. The cakes taste just as good warm as they do at room temperature.
Make the Brown Sugar Syrup and Berries
  1. Place the berries in a large bowl. Sprinkle them with the brown sugar and orange zest. Gently toss a few times with your hand, then add the Grand Marnier, if using, and toss again. Let the berries macerate for at least 30 minutes and up to 2 hours, tossing the mixture every 10 minutes until ready to use.
Make the Whipped Cream
  1. Place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
  2. Right before assembling, pour the cream into the chilled bowl and beat with the whisk for about 1 minute; alternatively, beat on medium speed in the bowl of a standing mixer fitted with the whisk attachment. Sprinkle the brown sugar on top of the cream and continue whisking vigorously until soft peaks form. Add the vanilla and whisk until just incorporated.
Assemble the Shortcakes
  1. Using a slotted spoon, remove the berries from their syrup and place them in a separate bowl. Do not discard the syrup.
  2. Gently slice a shortcake in half horizontally (a serrated knife works well here). Place the bottom section (sliced side facing up) on a serving plate. Spoon a few tablespoons of syrup over the cake to cover. Add about ½ cup (75 g) of berries to cover the bottom of the cake, spoon with a few dollops of whipped cream, and top with the other half of the cake (sliced side facing down). Repeat with the remaining shortcakes, syrup, berries, and cream. Dust the shortcakes with confectioners’ sugar, if you like, and serve immediately.

 

In the Oven: Chai Spice Trifle with Mixed Berries

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We’re celebrating the Queen’s birthday with a big bowl of trifle! Posting date is June 5.

Chai Spice Trifle with Mixed Berries
 
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Yield: 24 large servings
Ingredients
For the Pound Cake
  • 1 Buttery Pound Cake (page 93) without the Salty Caramel Glaze, made 1 day ahead, or 1 store-bought pound cake
For the Chai Spice Mix
  • 1 tablespoon ground cinnamon
  • 2½ teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1⁄8 teaspoon ground cloves
For the Chai Pastry Cream
  • 12 large egg yolks
  • 1 cup (200 g) granulated sugar
  • ¼ cup (30 g) cornstarch
  • 2 to 3 tablespoons Chai Spice Mix (recipe above)
  • ½ teaspoon kosher salt
  • 4 cups (960 ml) whole milk
  • 5 tablespoons (70 g) unsalted butter, cut into cubes
  • ¼ cup (60 ml) dark rum
  • 2 tablespoons heavy cream
  • 2 tablespoons pure vanilla extract
For the Rum Syrup
  • 1 tablespoon plus 1½ teaspoons granulated sugar
  • 2 tablespoons dark rum
For the Whipped Cream
  • 2 cups (480 ml) heavy cream
  • 2 teaspoons pure vanilla extract
For the Assembly
  • 4 cups (500 g) fresh raspberries (or frozen, see Baked Note)
  • 2 cups (290 g) fresh blackberries (or frozen, see Baked Note)
Instructions
Make the Chai Spice Mix
  1. Place the cinnamon, cardamom, ginger, white pepper, allspice, nutmeg, and cloves in a small bowl and whisk to combine. Set aside.
Make the Chai Pastry Cream
  1. In a large bowl, whisk together the egg yolks, ½ cup (100 g) of the sugar, the cornstarch, 2 tablespoons of the Chai Spice Mix, and the salt until the mixture is thick and smooth. (The flavors of the spices will lose some pungency once incorporated fully into the other pastry cream ingredients; for a stronger flavor, add all of the spice mix.)
  2. In a medium saucepan over medium heat, stir together the milk and the remaining ½ cup (100 g) sugar. Increase the heat to medium-high, and continue stirring slowly until the mixture boils. Remove the pan from the heat, and slowly pour a scant third of the liquid into the egg mixture, whisking constantly. Transfer the tempered egg mixture back to the saucepan with the remaining milk mixture, still whisking constantly, and bring to a boil over medium-high heat. Boil for 2 minutes.
  3. Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a large bowl. Stir in the butter, rum, cream, and vanilla. Let the pastry cream cool for about 15 minutes, hen cover the top with plastic wrap (pressing the plastic directly onto the top of the cream to prevent a skin from forming). Refrigerate until firm, about 5 hours or overnight.
Make the Rum Syrup
  1. On the day of the trifle’s assembly, in your smallest saucepan, stir together 2 tablespoons water and the sugar and cook over medium heat until the sugar melts. Remove from the heat and let cool for 5 minutes. Add the rum, whisk to combine, and set aside.
Make the Whipped Cream
  1. Immediately before putting the trifle together, place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
  2. Pour the cream into the chilled bowl and beat with the whisk for about 1 minute, until the cream begins to thicken (alternatively, beat on medium-high speed in the bowl of a standing mixer fitted with the whisk attachment). Add the vanilla and keep whipping until medium-firm peaks form. Set aside.
Assemble the Trifle
  1. In a medium bowl, toss the berries together with your hands.
  2. Cut the pound cake into twelve approximately ¾-inch (2-cm) slices, discarding the ends. The skinnier the slice, the better the absorption. Cover the bottom of a 2- or 2½-quart (2- or 2.4-L) trifle dish with approximately 4 slices in a single layer, cutting as needed to fill in the gaps. Brush the rum syrup on top of the cake—be generous with it, as you want the syrup to soften the cake. Scatter about one-third of the mixed berries over the rum-soaked cake. Stir the pastry cream to loosen. Place a heaping 1½ cups (360 ml) of pastry cream over the berries and use an offset spatula to spread into an even layer. Cover the pastry cream with a heaping 1½ cups (360 ml) of whipped cream. Spread into an even layer. Repeat these layers two more times, ending with a glorious, oversize mound of whipped cream.
  3. Refrigerate the trifle for at least 2 hours, and up to 6 hours. Before serving, garnish with a few berries and a sprinkling of leftover Chai Spice Mix, if you have any.
Notes
How to store: Leftover trifle can be kept, tightly covered, in the refrigerator for up to 2 days, though the optimum eating time is usually within 24 hours.

 

In the Oven: Strawberry Supreme Cake

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We’re a little late for this May Day cake, but no matter – it’s perfect for strawberry season. Posting date is May 22!

Strawberry Supreme Cake
 
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Yield: 1 8-inch (20-cm) three-layer cake • 10 to 12 servings
Ingredients
For the Strawberry Cake
  • 8 ounces (225 g) hulled strawberries (about 2 cups)
  • 2½ cups (315 g) cake flour
  • ¾ cup (90 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (240 ml) ice water
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) well-shaken buttermilk
  • 4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
  • ½ cup (100 g) vegetable shortening, at room temperature
  • 1¾ cups (350 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
For the Vanilla Frosting
  • 1½ cups (300 g) granulated sugar
  • 1⁄3 cup (40 g) all-purpose flour
  • 1½ cups (360 ml) whole milk
  • 1⁄3 cup (75 ml) heavy cream
  • 12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
  • 1½ teaspoons pure vanilla extract
  • Red food dye or gel
For the Strawberry Whipped-Cream Filling
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60 g) finely chopped hulled strawberries
For the Assembly
  • ½ cup (160 g) strawberry preserves
  • Whole strawberries
Instructions
Make the Strawberry Cake
  1. Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour. Place the strawberries in the bowl of a food processor. Pulse in short bursts until they are just short of a smooth puree (all the better if a few rough strawberry chunks are still evident). Set aside.
  2. Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
  3. In a small bowl, whisk together the ice water, milk, and buttermilk.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
  5. In three separate additions, turning the mixer to low to add the ingredients then up to medium for a few seconds to incorporate, add half the flour mixture, then the ice-water mixture, then the remaining flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  6. In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula. Fold in the reserved strawberry puree.
  7. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the Vanilla Frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
  2. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter, a few chunks at a time, every 20 to 30 seconds while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla. Mix until just combined. Add a few drops of red food dye or gel and mix until satisfied with the overall color; we suggest a pale pink— not a hot pink—because we think pale pink is supremely elegant. If the frosting is too soft (i.e., it doesn’t seem like it will hold when applied), place the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Make the Strawberry Whipped-cream filling
  1. Put a metal bowl and whisk or, if you prefer, the clean bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
  2. Right before assembling the cake, pour the cream into the chilled bowl and beat with the whisk for about 1 minute (alternatively, beat on medium speed using a standing mixer). Sprinkle the confectioners’ sugar on top of the cream and continue whisking vigorously (or on high speed in the bowl of a standing mixer) until soft peaks form. Add the vanilla and whisk until just incorporated.
  3. Using a rubber spatula, gently fold in the chopped strawberries.
Assemble the Cake
  1. Place the strawberry preserves in a small bowl and stir or whisk to loosen them.
  2. Scoop about 1 cup (170 g) of the frosting into a piping bag fitted with the largest tip. Place one cooled cake layer on a turntable (or a serving platter if you don’t own a turntable). Trim the top to create a flat surface, and pipe a small border of frosting around the top perimeter of the cake. Spread half of the preserves into an even layer within the border, then top the frosting and preserves with half of the strawberry whipped cream. Spread into an even layer, top with the next cake layer, and refrigerate for about 5 minutes to set before proceeding.
  3. Remove the cake from the refrigerator and trim the second cake layer, then add the frosting border, remaining preserves, and remaining whipped cream as before. Place the third layer on top and refrigerate for 5 to 10 minutes.
  4. Remove the cake from the refrigerator. Trim the final layer for a completely flat top, or leave it domed for an old-school appearance. Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.)
  5. Frost the sides and top with the remaining frosting. Decorate the top border with the whole strawberries.
  6. Refrigerate the cake for about 5 minutes to set it before serving.
Notes
How to store: This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Let the chilled cake sit at room temperature for at least 2 hours before serving.

 

In the Oven: Hippie Cake

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Unprecedented in the Baked world until now, we’ve venturing into vegan territory with a chocolate cake. Posting date is April 24!

Hippie Cake
 
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Yield: 1 8-inch (20-cm) single-layer cake • about 10 servings
Ingredients
For the Vegan ChocolateCake
  • 2 ounces (55 g) vegan dark chocolate, coarsely chopped
  • ½ cup plus 2 tablespoons (150 ml) olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup (240 ml) almost boiling water
  • 1¼ cups (250 g) vegan granulated sugar
  • 1½ cups (170 g) all-purpose flour
  • ½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
For the Almond Butter Frosting
  • 1¼ to 1¾ cups (140 to 200 g) vegan confectioners’ sugar, sifted
  • ½ cup (130 g) almond butter (ideally without any added sugar, with or without flaxseeds)
  • 2 ounces (55 g) vegan butter, such as Earth Balance, softened
  • 2 to 4 tablespoons (30 to 60 ml) almond milk, at room temperature
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon kosher salt
Instructions
Make the Vegan Chocolate Cake
  1. Preheat the oven to 350°F (175°C).
  2. Lightly spray the bottom and sides of an 8-inch (20-cm) round cake pan with nonstick cooking spray. Line the bottom with parchment paper and lightly spray the top of the parchment.
  3. Place the chocolate, olive oil, and vinegar in a large bowl. Add the hot water, let stand 1 minute, and whisk until the chocolate is completely melted; whisk for an additional minute to release extreme heat. Add the sugar and whisk to combine. Set aside.
  4. In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda until well combined.
  5. Gently fold half of the dry ingredients into the wet. Add the remaining half of the dry ingredients and continue to fold until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 28 to 32 minutes.
  6. Transfer the pan to a wire rack to cool for at least 30 minutes. Turn the cake out onto the rack, remove the parchment, and let cool completely. You can also pop the cake in the refrigerator for about 30 minutes to firm up, so the cake cuts cleanly and precisely.
Make the Almond Butter Frosting
  1. Place 1¼ cups (140 g) confectioners’ sugar, the almond butter, vegan butter, 2 tablespoons almond milk, the vanilla paste, and salt in a food processor. Pulse in short bursts until the frosting comes together and is shiny and smooth. If you prefer a slightly looser frosting, add 1 to 2 additional tablespoons almond milk; if you prefer a thicker frosting, add up to ½ cup (55 g) more confectioners’ sugar.
  2. Use an offset spatula to spread the frosting into an even layer on only the top of the cake. Refrigerate the cake for about 10 minutes to set the frosting.
Notes
How to store: The cake can keep, tightly covered, at room temperature for up to 2 days.

 

In the Oven: St. Patrick’s Drunk Bundt Cake

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For St. Patrick’s Day, we’re baking a chocolate-stout Bundt cake with whiskey-Baileys glaze! Posting date is March 13.

In the Oven: St. Patrick's Drunk Bundt Cake
 
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Yield: 1 Bundt cake
Ingredients
For the Chocolate-Stout Bundt Cake
  • 2 cups (255 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1½ cups (12 ounces/360 ml) Guinness, or other dark stout, measured without foam
  • 1 cup (85 g) unsweetened cocoa powder
  • 6 ounces (1½ sticks/170 g) unsalted butter
  • 4 ounces (115 g) good quality dark chocolate, 60 to 72% cacao
  • 1½ cups (330 g) firmly packed dark brown sugar
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (60 ml) canola oil
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup (115 g) sour cream
  • ½ cup (120 ml) heavy cream
For the Whiskey-Baileys Glaze
  • 1 (8-ounce/226 g) package cream cheese, softened
  • 1 cup (115 g) confectioners’ sugar, sifted
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons Irish whiskey, such as Jameson
  • 1 tablespoon Baileys Irish Cream
Instructions
Make the Chocolate - Stout Bundt Cake
  1. Preheat the oven to 350°F (175°C).
  2. Generously spray the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan with nonstick cooking spray, dust with cocoa powder, and knock out the excess cocoa powder. Alternatively, you can use butter instead of spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
  3. Whisk together the flour, baking powder, salt, and baking soda.
  4. Place the Guinness, cocoa powder, butter, and chocolate in a large saucepan. Stir the mixture together over low heat until the butter is melted, then increase the heat to high and bring just to a boil. Remove from the heat and add the brown and granulated sugars, the canola oil, and vanilla. Whisk until combined. Add the eggs, egg yolks, sour cream, and heavy cream and whisk vigorously until combined. Using a rubber spatula, fold the flour mixture into the Guinness mixture until combined. If the flour clumps, use a heatproof spatula or the back of a wooden spoon to smash the flour against the side of the pan until it breaks up. Pour the mixture into the prepared pan.
  5. Bake for 45 to 55 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it.
  6. Transfer the pan to a wire rack and cool for 30 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack; place the rack over a half sheet pan lined with parchment.
Make the Whiskey - Baileys Glaze
  1. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese until fluffy. Add the confectioners’ sugar all at once and beat until combined. Add the cream, whiskey, and Baileys and beat until the icing completely comes together.
  2. Spread the glaze over the crown of the Bundt, allowing the glaze to drip down the sides of the cake. Allow the glaze to set, about 20 minutes, before serving.
Notes
How to store: The cake will keep in an airtight container at room temperature for up to 3 days.