I have few girlfriends who like to get together once a month We meet in a very casual atmosphere and just chat and catch up on what others are doing. No kids or hubbies are allowed so its just our quiet time. Obviously a lot of bite size snacks go very well along with chatting. Everyone brings a dish that want to share. Its a quiet time that all of us look forward to each month. For this month’s tea party, I made a Peach colored Strawberry Cake with Swiss Meringue Buttercream icing. The cake came out really well and felt very light when eating just like the summer afternoon. I hosted it out in the backyard so everyone could enjoy the late summer sun drinking Chai tea.
The cake recipe is below. The decorations are made out of Sugar paste and Royal Icing.
Self Rising Flour 3 cups sifted
Sugar granulated 1 3/4 cups
Unsalted Butter 1/2 cup (1 stick)
Baking powder 1 tbsp plus 1/2 tsp
Salt 2 pinches
Eggs 4 large
Strawberry puree 1 1/2 cups
Vanilla extract 1 tsp
Canola oil 1/4 cup
Preheat oven 350 degrees. Prepare 3 8 x 2 pans or 2 6 x3 plus 1 8×2 pans with parchment paper or flour and oil.
Cut the butter in smaller pieces. Butter should be room temperature. Wash and puree strawberry in a blender.
In a bowl combine Eggs, Strawberry puree, Vanilla extract and set aside.
In a stand mixer bowl, add Flour, Sugar, Baking powder and Salt. Give it a couple of whirls at low speed. Watch out as the flour may spill.
With mixer still at low speed, slowly add butter one piece at a time. Then add the Oil. Scrape the bottom and sides and mix for another minutes to make sure the flour is not dry.
Gradually add the wet egg mixture in three separate batches and mix properly each time at medium speed. Scrape the bottom and sides each time. Beat for 20 -30 seconds after final addition. Do not overbeat. Pour into prepared pans and bake for 32-35 minutes.
If you are using 8 and 6 inch pans. Take out the 8 inch pan after 32 minutes and take out 6 inch pans after 35 minutes.
Decorate with your choice of icing/frosting and enjoy.