I was in the mood for baking and celebrating, but what was the occasion you ask? ... Nothing specific, maybe the weather warming up or feeling a little better after all these months of avoiding food and photography, but now I wanted to jump right back into it so I whipped up this pretty looking cake to share.
Served with fresh strawberries for the perfect girly indulgence.
Ingredients for the cake layers:
1 and 1/4 cups all-purpose flour
6 large eggs
3/4 cup granulated sugar
1/4 unsalted butter, melted
To make the cake:
Preheat oven to 350 degrees. Butter the bottom and sides of two 8" round cake pans. Cut a parchment paper circle to fit onto the bottom of each pan.
Sift the flour three times onto a sheet of parchment or wax paper.
Beat the eggs and sugar in the large bowl of your mixer, using the paddle attachment, for up to 10 minutes, until the volume has increased at least three times. The mixture should look thick, pale yellow, and bubbly.
Take the bowl off of the mixer. Sprinkle in half of the flour, folding it in with a hand-whisk just until combined; repeat with the rest of the flour.
Drizzle in the melted butter and whisk only until combined.
Divide the batter equally between the prepared cake pans.
Bake the layers for 20 to 25 minutes, until the cakes begin to pull away slightly from the sides of the pan. Cool the layers for 10 minutes before removing them from the pans. Peel off the parchment circles and let the layers cool completely before assembling the cake.
** My notes: I used red food colouring to the dye the cake pink, less for the lighter shade and more for the intense shade. Also on the dark pink I used cake flour instead of AP and that yield a cake with more holes, I'd stick with AP it's more dense but richer. I obviously doubled the recipe above, or made it twice for each the lighter cakes and the darker ones.
Frost with your favourite buttercream or whipped cream.