Margaret's Birthday Cake
MARGARET’S BIRTHDAY CAKE
Adapted from The Baking Bible by Rose Levy Beranbaum
I followed this recipe for the cake layers, but omitted the lemon oil and lemon zest, and instead added an almond-syrup soak after baking.
Cake
4 eggs, separated, plus 1 egg white
1/4 cup neutral oil (canola or safflower)
1/4 plus 2 tablespoons water
1/2 teaspoon vanilla extract
1 cup all-purpose flour, sifted into measuring cup & leveled off
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 plus 1/8 teaspoons cream of tarter
Almond Syrup
1 teaspoon almond extract
1/2 cup boiling water
3 tablespoons sugar
Jam Layer
1/2 cup raspberry jam, brought to a simmer and forced through a sieve
Frosting
1 cup heavy cream
1 teaspoon sugar
1/4 teaspoon vanilla extract
Mixed fresh berries (blueberries, strawberries, raspberries, currants)
Dear Margaret,
It was your first birthday just a few weeks ago. Luckily, as your self-appointed Auntie, I was able to claim the honor of baking you your first birthday cake.
Your mom and I really love this airy, light, gentle cake from Whole Foods. It is filled with berries, it has a slightly almond aroma, and it is slathered obscenely with whipped cream. It is GOOD, even though it is a supermarket cake. In fact, your mom and dad had this cake in the hospital right after you were born. I tried my best to approximate it for your birthday. Whole Foods calls this the “Berry Chantilly” cake.
I would like you to know that you took your first steps just a couple days before your birthday. On your birthday, you took your first bold solo steps, from grandpa Vaughn to your mom. I predicted that you would because you were so close to walking the week before. (Secretly, I wanted my prediction to come true, but I was also just really proud of you!) We clapped and cheered—you were so brave and strong.
Luca and Rob and I bought you a stuffed kitty for your birthday so that you would have something to hold onto and love all the time, even when we can’t be close to you. It is 2020, after all, and there is a pandemic on.
You should know this, although I bet you can feel it—you are so loved. I can’t wait for you and Luca to be able to play together again. We miss your head-butts (right now, it’s the way you hug, just like a kitten). And we love the way you throw your head back in laughter, bearing all of your new teeth. (So many teeth!!)
I am recording this recipe for you, baby M, so that we can make it anytime we want throughout your childhood. Maybe I’ll make you a different birthday cake every year, just like I do for my sweet Luca. Because there is no greater joy to me than eating a delicious cake with both of our families together.
Love,
Auntie Vera
HOW TO MAKE IT
Make the cake: Preheat oven to 350 degrees. Line two 8-inch round cake pans with parchment (leave overhang), then butter and flour the pans.
Wet: In a large measuring cup whisk wet ingredients: egg yolks, oil, water and vanilla.
Dry: In the bowl of a stand mixer fitted with the whisk attachment, mix the flour, all but 1 tbsp sugar, baking powder, and salt on low until just combined. Add the wet ingredients and mix on low to combine. Raise the speed to medium and mix until thick, 1–2 minutes.
Scrape the batter into a large bowl. Wash and dry the bowl for your stand mixer.
Egg whites: In your clean stand mixer, whisk egg whites and cream of tarter on medium until foamy. Crank up the speed to medium-high and beat until soft peaks form. Beat in the remaining 1 tbsp sugar and beat until stiff.
Combine: Fold the stiff egg whites into the batter. Start by lightening the batter with a cup or so of whites, then gradually fold in the rest, taking care not to deflate them.
Pour batter into prepared cake pans. Smooth tops. Bake for 35 minutes or until lightly browned and a toothpick comes out clean.
Cool cakes in pan for a couple minutes. Then lift the parchment to remove them and cool completely. Trim the edges if necessary to make a sharp, crisp side to frost.
Make the simple syrup & jam: Boil water and pour over sugar. Stir until sugar dissolves and then stir in the almond extract. Put jam in a small saucepan and bring to a simmer. Strain into a bowl and set aside.
Whip the cream: Place all ingredients into a stand mixer fitted with (again!) the whisk attachment. Whip until light and fluffy but spreadable.
Assemble the cake: Place one cake layer onto a cake stand. Put some strips of parchment under the cake and all around the edge to protect the stand. Using a pastry brush, soak the almond syrup into the base layer of the cake. Give it a minute or so to soak in. Then, spread the jam onto that layer, almost to the edge, but leave some room for spreading. Spoon some whipped cream on top (about 1 cup), then add some fresh berries, slicing them if large. Add the top cake layer. Repeat the almond syrup step on the top layer. Cover the cake with whipped cream. Top with any fresh berries you love.
