One Hundred Percent

Los Angeles, California

I'm in the mood to bake a cake. A lovely, springlike, celebratory cake that will be beautiful and tasty -- a life-affirming cake. So, here's the cake, and the explanation for this event will follow:

Strawberry Cake

Genoise             (see below)

1/4 cup               framboise Syrup (see below)

1 cup                   heavy cream, chilled
2 tablespoons   confectioners' sugar
1 tablespoon     framboise
1 pint                  strawberries or mix of berries,
                            including strawberries, coarsely chopped

sliced strawberries and fresh mint sprigs for garnish

Hollow out the cake as follows: using a pot lid or tart pan bottom as a guide, center a 7-inch circle on top of the genoise. With tip of sharp knife, cut around the pan bottom on top of the cake, down 1-inch deep into cake. Insert large knife (such as chef's knife) in the side of the cake 1-inch down from the top, and swivel knife back and forth to free the lid. Using your hand and spatula as support, carefully lift off the lid. Wtih the lid crust-side down, trim off enough cake to leave an even layer 1/2-inch thick. Cut this even round into 8 triangular-shaped wedges.

Place the genoise shell on serving platter. Carefully hollow out the inside with a knife, leaving a 1/2-inch border and layer on the sides and bottom. Cut the inside pieces into 1/2-inch cubes (roughly) and place in medium bowl. Sprinkle 2 tablespoons of the Framboise Syrup on top, and toss to moisten. Brush the inside of the genoise shell with the remaining Framboise Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the cake wedges.

In a large bowl, beat the cream with 1 tablespoon of the confectioners' sugar and the framboise until soft peaks form. Fold in the chopped berries and the moistened cubes of cake. Spoon into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top by placing an edge into the filling. The cake wedges should fan out like blades from the filling. Sieve the remaining confectioners' sugar over the top. Decorate with sliced strawberries and mint sprigs, tucking between the cake wedges.

Framboise Syrup

1/2 cup             sugar
2 tablespoons framboise

Combine sugar with 1/4 cup of water in small, heavy saucepan. Bring to a boil over moderate heat, stirring to dissolve the sugar. Boil for one minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise.

Genoise

1 3/4 cups  sifted all-purpose flour
8                   eggs
1 1/4 cups   sugar
1 teaspoon  grated lemon zest
1/4 cup       clarified butter, tepid

Preheat the oven to 350 degrees. Lightly butter a 10-inch springform pan. Cover the bottom with a round of parchment or waxed paper, and lightly butter the paper. Dust the entire pan with flour, tapping out any excess

Sift the flour two more times onto a piece of waxed paper. Set aside.

In large bowl, combine the eggs, sugar and lemon zest. Set over, not in, a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, about 5 to 8 minutes. Remove from heat.

In a large mixer bowl, beat the warmed eggs  and sugar at high speed until the mixture is pale yellow, tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifted (this will take 10 to 15 minutes with stationary mixer; 15 to 20 with a hand beater).

Sprinkle half of the flower on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately with a minimum number of strokes. Too much folding will deflate the batter. Pour into the prepared pan and tap once on the counter to help spread the batter evenly.

Bake in the middle of the oven for 40 to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the center comes out clean. Remove from oven and transfer to a wire rack to cool for 5 minutes. Remove the sidses of the pan; invert to remove the bottom. Peel off the waxed paper, then invert again to let the cake cool right-side up on a wire rack for 2 to 3 hours. If making ahead, wrap airtight in plastic and store in a cool dry place for up to 3 days, or freeze.


Ok, so, I never said it was a simple cake. And certainly a photo or two would help, especially with placing those cake wedges. But, honestly, it is a lot easier than it sounds. The recipe originally came from Food & Wine magazine, I would say circa 1985, and I first made it for an Easter in the early years of our marriage. It's a lovely cake, and perfect for celebrating the wonder of life, spring, or whatever else you feel like celebrating.

And here's what we're celebrating: Sandra is one hundred percent finished with her protocol of treatment. Her prognosis is excellent, and we met her and John last weekend on a getaway to Rancho Valencia. We haven't seen each other since November 1st when we all left Kona Village. And that is way too long. Lucky for me, I have her in my life on a daily basis when the question of What Would Sandra Do often stops me in my tracks, and keeps me from making a perfect fool of myself as often as I might, if left to my own devices. But daily reminders, no matter how handy, are not the same as the real thing! So Billy and I are very much enjoyed seeing them both. Meanwhile, I'm not sure what Sandra would do, but I feel like baking a cake. Thank you for reading my blog, and congratulations on your 100%, Frister!