Anniversary Cake

You just might be wondering what Anniversary Cake is.  Well, it is a lovely concoction of springy cake, almond-sweetened whipped cream, and fresh strawberries.  If you came over right now, I would have a piece waiting to split with you.  

 

Or at least of half of a cake layer sitting in my freezer.  And heavy cream to be whipped, because a fridge without heavy whipping cream might just be classified as weird.

I made a variation of this cake for my parents' anniversary dinner just a few weeks ago, hence the name.  The nice thing about this recipe is that it yields a half cake, which is perfect for 1, 2, 3, or 4 people.   If you like tiny pieces of cake, you could even serve 6 people. 

Making a half cake...

You know how sometimes you want just a piece of cake, but can't bear the thought of making and eating a whole one?  This cake recipe will solve that problem for you.

Making a quarter cake...

Since it freezes well, you can bake the layer, and eat as much or as little as you want, and then save the rest (of the unfrosted cake) in the freezer.  Admit it, your life feels just a little more complete knowing that this recipe is waiting for you.

General Notes:
I like to level my cup of flour into my buttered and lined baking pan to save the step of scooping out additional flour to flour the pan.  If you don't have an 8-inch cake pan, you can bake this in a 9-inch cake pan, but keep in mind that you will need to pull the cake out of the oven a few minutes earlier and the finished cake won't be as tall.  I separate my eggs right after I prepare the pan so that the whites can come to room temperature while I prepare the rest of the ingredients.  Don't forget to remove three tablespoons of sugar from the half cup of sugar.  You'll be beating the three tablespoons of sugar into the egg whites to help stabilize them.  I use a separate, hand-held beater to whip up the egg whites.  If you don't have two mixers or two mixer bowls, you can do 2 things:  1) transfer the batter mixture to a separate bowl, wash the mixer bowl, and then whip the egg whites and fold them into the batter; or 2) whip the egg whites first, transfer them to a separate bowl, wash the mixer bowl, and then make the batter.  I think either way should work.  Both ways, the batter or the egg whites won't be sitting around too long because the mixing process is quick. 

Serving Notes:
The unfinished cake freezes really well.  If you don't think you can eat the whole cake, just cut off the amount that you think you can eat and layer it up with whipped cream and berries.  Then place the rest of the unfinished cake (wrapped well) in the freezer to eat at a later date.  The whipped cream recipe can be cut in half if you are planning on eating only part of the cake.  Also, if you don't feel like frosting the cake, serve wedges of it with whipped cream and berries on the side.  The idea behind frosting only as much as you will eat is that whipped cream and cut strawberries have a tendency to weep if they sit around in the fridge too long.
   
Recipe adapted from Joy of Cooking

Cake Ingredients:
¾ cup cake flour
¾ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, room temperature plus additional butter to grease the pan
½ cup granulated sugar, divided use
zest of 1 lemon
¾ teaspoon almond extract
1 teaspoon vanilla extract
¼ cup buttermilk
1 tablespoon vegetable oil
2 egg whites, room temperature

Almond-Flavored Whipped Cream Ingredients:
1 cup heavy whipping cream
3 tablespoons granulated sugar
½ teaspoon almond extract
½ teaspoon vanilla extract

Additional Ingredients:
½-1 cup sliced strawberries
¼ cup slivered almonds

Serves 1-6 people, depending on how much cake you assemble and how big you cut the slices.

Make the Cake:
Cut out a piece of parchment or wax paper so that it fits into the bottom of an 8-inch cake pan.  Grease the pan with some butter, and then place the piece of parchment paper in the bottom of the pan, pressing it lightly to remove any air bubbles.  Place some flour in the greased and lined pan and swirl it around so the edges become covered with flour.  Tap out the excess flour, and set the pan aside, preferably not on top of your preheating oven.

Place a rack at the middle level of the oven and preheat to 350°F.  In a medium-sized bowl, sift together the flour, baking powder, and salt, and set aside.  Transfer three tablespoons of the half cup of sugar into a small separate bowl, and set aside for when you whip the egg whites.  In a separate bowl, beat the butter until it is light.  Add the sugar (a half cup minus 3 tablespoons), and beat until the mixture is fluffy.  Beat in the lemon zest, almond extract, and vanilla, then add half of the flour mixture, and beat well.  Scrap the sides of the bowl, add half of the buttermilk, and beat until it is incorporated.  Beat in the remaining flour, scrape well, then add the oil and remaining buttermilk, and beat until incorporated.  Set the batter mixture aside while you prepare the egg whites. 

In a separate, grease-free bowl, beat the egg whites until soft peaks begin to form.  Gradually add the 3 tablespoons of reserved sugar, and continue beating until firm peaks form.  Stir a quarter of the whipped egg white mixture into the batter to lighten it, and then fold the remaining egg whites into the batter.  Immediately pour the mixture into the prepared cake pan, smooth out the top, and bake the cake at 350°F for 15-20 minutes, or until a toothpick or cake tester inserted into the center comes out clean.  Allow the cake to rest in the pan for 10 minutes, then turn it out of the pan, remove the parchment paper, flip the cake over so it is right side up, and allow the cake to fully cool on a rack.  Once it is cool, either assemble the cake with the whipped cream and berries, or wrap the cake well in plastic wrap and a freezer bag, and place the cake in the freezer to eat in a few days.  

Make the Whipped Cream:
Place the heavy whipping cream in a mixing bowl.  Using a whisk attachment, whip the cream at medium speed until it begins to thicken.  Add the sugar, almond extract, and vanilla extract.  Increase the speed, and whip until the cream forms a firm peak.  Be careful not to over whip, or you will end up with butter. 

Assemble the Cake:
Cut the cake layer in half.  Place one half on a large plate.  Spread some of the whipped cream over the bottom layer and top with sliced strawberries.  Place the second layer of cake on top of the berries.  Frost the top and sides of the cake.  Press slivered almonds around the bottom edge of the frosted cake, and top the cake with a single strawberry.   Serve with additional sliced strawberries on the side.  Store any leftovers in the fridge.

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