If there is anything that’s worse than a ginormous zit at the tip of your nose, it’s making a birthday cake. It was for mom’s birthday and I wanted everything to be perfect. The task, heavily weighed down by endless worry and pressure, made it more difficult than I thought it’d be.
An ice cream cake was what I disastrously attempted on. The cake did not resemble the one in Dorie’s book. It was damp, compact and just plain…disappointing. Even the white chocolate whipped cream failed me. But in everything there’s always that silver lining. This time it was the raspberry ice cream. It’s generously tangy and refreshing. Every mouthful of this gorgeously colored dessert sets you hankering for more.
Aren’t you thankful for (delicious) silver linings?
Raspberry Ice Cream
makes about 1 qt (1 litre)
NB: I used 1 1/2C low fat milk instead. If you want to strictly follow the recipe but can’t find half-and-half, may I suggest 1 C whole milk and 2 C heavy cream? (:
1 1/2 C (375ml) half-and-half
1 C (200g) white sugar
1 1/2 C (375ml) heavy cream
4 large egg yolks
1 1/2 C (375ml) strained raspberry puree [about 6 cups or 750g fresh/frozen raspberries]
1 tbsp freshly squeezed lemon juice
Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if you used low fat milk like I did, your mixture may not thicken as much). Pour the custard through the strainer and stir into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
Chill thoroughly in the refrigerator. But to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.
HAPPY BIRTHDAY, MUMMY (:
I have read mixed reviews about this recipe, though mostly good. Try it and I’m pretty sure it’ll turn out better than mine. I will be making another birthday cake for mum so lets just call this one a preview, shall we? Weird traditions run in my family.
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake
Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
It was going perfectly fine till I messed it up. _____ happens.
White Chocolate Whipped Cream
about 2 Cups
6 ounces premium-quality white chocolate, finely chopped
1 1/2 C cold heavy cream
Put the chopped chocolate in a heatproof bowl and set it over a pan of simmering water to melt; stir occasionally. While it is melting, bring 1/2 C of the cream to a boil.
Transfer the bowl to a counter, pour in the hot cream and let it sit for a minute, then, using a small spatula, stir gently until the chocolate is smooth. Let the chocolate sit until it reaches room temp – the chocolate can’t be the least bit warm when you add it to the whipped cream.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the remaining 1 C cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat until it holds firm peaks.
Turn the cream into a bowl, press a piece of plastic wrap gently against the surface to create an airtight seal and refrigerate for at least 2 hours.
Storage: Kept covered and away from foods with strong odors, the refrigerated whipped cream will keep for about 6 hours. If needed, give the cream a few turns with a whisk before using.