Strawberry Momofuku Cake
Try this Strawberry Momofuku Cake recipe
Try this Strawberry Momofuku Cake recipe
- 1/4 cup all-purpose flour
- pinch of salt
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 3 large eggs room temperature
- 4 tablespoons unsalted butter melted
- 2 cups cake flour
- 1 1/3 cups superfine or regular sugar
- 2 3/4 teaspoons baking powder
- 9 tablespoons cold unsalted butter cut into pieces
- 1 1/2 tablespoons oil (i use olive or vegetable)
- 2/3 cup milk room temperature (i use almond milk but any k mixed with 2 teaspoons apple cider vinegar (this will be divided in two parts).
- 1.5 teaspoons vanilla extract
- 1/2 cup instant nonfat dry milk such as carnation
- 1-2 tablespoons milk optional
- 1 stick of butter room temperature
- 2.5 cups powdered sugar
- scant 1 cup fresh or frozen strawberries chopped (if using frozen strawberries, thaw and drain liquid before using).
- Carbohydrate 885.488484272643 g
- Cholesterol 1680.75145808303 mg
- Fat 190.313509492257 g
- Fiber 17.2187504713866 g
- Protein 140.430317071281 g
- Saturated Fat 106.737670608804 g
- Serving Size 1 1 triple layer 6-inch cake (1846g)
- Sodium 9621.76873917075 mg
- Sugar 868.269733801257 g
- Trans Fat 18.3837767437916 g
- Calories 5892 calories
Step-by-step
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- Sift together the flour, sugar, baking powder and salt.
- Using an electric beater, add in the butter in small pieces, about 10 seconds apart. Beat until the butter is incorporated in small crumbs, then add the oil and continue to beat until there are no clumps and you have a fine, crumbly, cornmeal-like texture.
- Add ½ CUP of the milk to the mixture and beat for 4 minutes (beating for this long will help create a more even consistency that will bake into a more even cake).
- Beat the eggs and vanilla into the remaining milk mixture and gradually add the egg mixture to the rest of the ingredients.
- Increase speed to medium and beat for one minute, then scrape down the sides and fold batter a few times to make sure everything is incorporated.
- Pour batter into prepared pan and bake for 35-40 minutes, or until edges are golden and an inserted toothpick comes out clean.
- Let cool before cutting.
- Reduce oven temperature to 325 degrees.
- Whisk the dry milk, flour, cornstarch, sugar and salt together.
- Stir in the melted butter until you get small clumps. If there are too many dry crumbs remaining, add an additional 1-2 tablespoons of milk until you get a mixture with a few pea-sized clumps and some smaller crumbs.
- Pour onto a parchment-lined baking sheet and bake for 15 minutes, or until golden brown, stirring once or twice.
- Beat the butter and sugar together until smooth.
- Add the vanilla and salt.
- Fold in the strawberries.
- Use the bottom of a six-inch springform pan as a guide to cut out two 6-inch round circles from the 9x13 pan of cake. Remove layers, set aside, and level as necessary.
- Re-assemble the springform pan and line it with plastic wrap.
- Use the remaining scraps from the 9x13 cake to form an even layer of cake in the bottom of the pan--make this layer the same thickness as the whole layers you just cut out (you will have more than enough scraps, so eat the rest).
- Spread ⅓ of the frosting over the scrap cake base.
- Sprinkle with ⅓ of the milk crumbs.
- Add one of the whole layers on top.
- Repeat with ⅓ of the frosting and ⅓ of the crumbs.
- Add the last layer of cake and repeat with ⅓ of the frosting and ⅓ of the crumbs.
- I like to freeze the cake, uncovered, until everything has set, then cover the top with foil.
- Allow to freeze at least 2-3 hours but preferably overnight to help everything set.
- Thaw for 2-3 hours in the fridge or 1-2 hours at room temperature before serving.
My Strawberry Momofuku Cake Adventure: A Baker's Journey
Baking has always been my happy place. It's a meditative process, a quiet escape from the hustle and bustle of everyday life. There's something incredibly satisfying about transforming simple ingredients into something beautiful and delicious. This Strawberry Momofuku Cake wasn't just another recipe; it was a challenge, a journey that tested my skills and ultimately, rewarded me with a truly magnificent dessert. The original recipe, I must admit, looked intimidating. Layers upon layers, precise measurements, and techniques that I'd never attempted before. But the allure of that gorgeous, layered cake, the promise of juicy strawberries nestled between fluffy layers of cake, was too strong to resist.
I started by gathering my ingredients, carefully measuring each one, a ritual I find both calming and essential. The initial stages – mixing the batter, creating the crumb topping – felt familiar, even comforting. However, it was the assembly of the cake that really put my baking skills to the test. Perfectly level layers, carefully spread frosting, and a delicate scattering of crumbs – each step demanded patience and precision. I found myself meticulously following each instruction, my focus unwavering. There were moments of doubt, of course. Would the layers stay together? Would the frosting be too sweet? Would the crumbs be too crunchy? But as I progressed, the fear was replaced by a growing sense of accomplishment. The cake began to take shape, each layer adding to its beauty and grandeur.
Finally, after hours of work and a long wait in the freezer, the cake was ready. The result was simply stunning. A towering masterpiece of delicate layers, luscious strawberries, and a perfectly textured crumb topping. Each bite was a harmonious blend of sweet, tart, and slightly crunchy textures. It was a triumph, not only a culinary achievement but a testament to my perseverance and dedication. This experience reinforced my belief in the power of baking, not just as a means of creating delicious treats, but as a source of personal growth and self-discovery. The entire process, from the initial apprehension to the final moment of tasting that perfect bite, was incredibly rewarding. This Strawberry Momofuku Cake is more than just a cake; it's a story of culinary exploration, patience, and the sweet rewards of a journey well-taken. I highly recommend it to anyone who wants to challenge themselves and experience the joy of baking at its finest.
Ingredients:
- 1/4 cup all-purpose flour
- Pinch of salt
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 3 large eggs, room temperature
- 4 tablespoons unsalted butter, melted
- 2 cups cake flour
- 1 1/3 cups superfine or regular sugar
- 2 3/4 teaspoons baking powder
- 9 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 tablespoons oil (olive or vegetable)
- 2/3 cup milk, room temperature (almond milk or any milk mixed with 2 teaspoons apple cider vinegar)
- 1.5 teaspoons vanilla extract
- 1/2 cup instant nonfat dry milk
- 1-2 tablespoons milk (optional)
- 1 stick of butter, room temperature
- 2.5 cups powdered sugar
- Scant 1 cup fresh or frozen strawberries, chopped (thaw and drain if frozen)
