As I was lounging on the divan the other day, eating my ‘Shewtella off a spoon and feeling very smug that I was snacking on something closely resembling health food, I got an Idea. And the idea came in Two Parts.
Part 1: ‘Shewtella would taste lovely spread between layers of orange sponge cake.
Part 2: I think I can whip ‘Shewtella with softened butter to make a buttercream. Then I can have ‘Shewtella on the inside and the outside of my orange sponge cake! Yay!
And since I’m not really one to do a lot of testing, I went for it. I made the sponge cake yesterday, sliced it into four pieces, and wrapped it up. I made a double batch of less-sweet ‘Shewtella last evening, because I forgot that The Voice was on. Dammit. But at least I was ready for Assembly today. So, a little less dammit.
All I had to do today was make a soaking syrup for the cake, thin out the ‘Shewtella for spreading between the layers and concoct a Tasty Buttercream. So I did. And now I am a little bit Full of Cake. And I’m smiling, because my ideas turned out to be Very Good Indeed.
Now, for a short digression. I have never professed to being a very good photographer. I realize that my photography skills are a bit, um, Lacking. I am of Two Minds about this fact. Mind One says that folks will find my food more accessible since it’s not all styled to the nines. But Mind Two (the less sunshine-y mind) fears that folks won’t even want to try to make some of my food because my pictures don’t show it off to its best advantage.
All I can do is continue to practice my photography–but never at the expense of rendering the food inedible. Trust me, I will never paint a turkey with iodine so I can take its picture–while Exhorting you to give this a try. It is Marvelously tasty, not too hard to make, and your pictures will probably be so much better than mine.
Here’s how I made mine.
I peeled off the gummy top crusts, just by rolling them off the sides of the cake with my fingers. Do this step. Like I said, the top crust is kind of gummy and brown. Removing it will make your sliced cake prettier and will help texturally as well.
I heated up some of the ‘Shewtella with a bit of coconut oil to thin it so I could spread it between the layers.
After I took the stacked layers out of the fridge, I trimmed all the edges so it’d be all pretty and even.
- 6 oz. cake flour
- 5 oz. egg yolk
- 6.5 oz. egg whites
- 6.5 oz. sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon vanilla
- ¼ teaspoon orange oil
- zest of 1 small orange
- 12 oz. water
- 6 oz. sugar
- wee splash of vanilla
- wee splash of orange oil
- 1 cup 'Shewtella
- 2 Tablespoons coconut milk
- 1 cup 'Shewtella
- ¼ cup coconut milk
- ⅔ cup powdered sugar (make your own to avoid the raw corn starch flavor, or find some that doesn't contain corn starch)
- 8 oz very soft-but-not-greasy unsalted butter
- Preheat your oven to 375F and line a ½ sheet or jelly roll pan with Silpat or parchment.
- Whip the yolks and half the sugar to very thick ribbon stage--it should almost look like marshmallow cream.
- Add the salt, vanilla, orange oil and orange zest and whip until well combined. Set aside.
- Whip the whites with the other half of the sugar to medium-stiff peaks.
- Scrape the whites into the yolk mixture and sift the flour over all.
- Gently but thoroughly fold together.
- Scrape batter into the prepared pan and spread to fill. It will be a think layer, about ¼" or so.
- Bake until golden on top and springy, about 13-17 minutes.
- Remove to a rack, peel off the Silpat or parchment and let cool.
- Heat the water and sugar to a rolling boil.
- Pour into a shallow dish and add the orange oil and vanilla. Cool to room temperature.
- Heat the 'Shewtella and coconut milk together until just slightly warm.
- Heat the 'Shewtella and coconut milk together until slightly warm.
- Remove to the bowl of a stand mixer fitted with the whip attachment.
- Whip in the sugar on low and then increase to high.
- Add the butter, about a tablespoon at a time, until it is all incorporated. Scrape the sides of the bowl frequently to make sure you get all the butter whipped in.
- Trim any crispy edges off of the sponge cake.
- Slice into four equal rectangles.
- Quickly dunk each piece of cake into the syrup, then flip. Let excess drain off, and then place on a rack in a single layer until you need them.
- Place the first piece of spongecake on a serving platter masked with strips of parchment, wax paper or even plastic wrap. (You'll pull these pieces out after icing so your platter stays clean and pretty).
- Spread about ⅓ of the filling in a thin layer (maybe ⅛" over the cake, spreading all the way to the edges.
- Continue stacking the cake and spreading filling until you're out of both.
- Set aside in the fridge to firm up for about twenty minutes.
- Once set, use a large serrated knife to trim just a bit from each side of the cake to make all the sides even.
- Spread the top and sides with the buttercream and decorate however you like. I just dusted the top with some cocoa powder, but chopped toasted cashew brittle, candied cashews and candied orange peel all would be appropriate garnishes.
This isn’t a cake you’d want to make for an after school snack, prolly, but for a special occasion, I think it really fits the bill. I do hope you enjoy it, and have a lovely Valentine’s Day.