How to Make a Strawberry-Lemonade Cake | Fast Cakes Ep05

Baker Erin McGinn shows us how to make a fast and easy Strawberry Lemonade Cake from a vanilla box cake mix that would make Cake Boss Buddy Valastro proud!
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STRAWBERRY LEMONADE CAKE RECIPE

VANILLA CAKE
2 ½ cups Cake Flour
2 cups Sugar
2 cups Italian Custard Cream (recipe below)
¾ cups Vegetable Oil
2 ¼ tsp Baking Powder
1 tsp Vanilla Extract
½ tsp Sea Salt
4 extra large Eggs
1 cup Whole Milk

Preheat oven to 350F

Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.

Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.

Scoop into your forms and bake until cake tester comes out clean.

ITALIAN CUSTARD CREAM

2 ½ cups Whole Milk
1 Tbs Vanilla Extract
1 cup Sugar
2/3 cups Cake Flour
5 extra large Egg Yolks
2 Tbs Salted Butter

Put milk and vanilla in a saucepan and bring to a simmer over medium heat.

In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs.

Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours.

STRAWBERRY AND LEMONADE ICING

2 cups Unsalted Butter
5 cups Powdered Sugar
1 Tbs Vanilla Extract
¼ tsp Sea Salt
3 Tbs Water (room temp)
1 cup diced Strawberries
1 drop red food coloring
2 lemons
1 drop yellow food coloring

Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy.

Split icing into 2 bowls.

Add strawberries and red to one bowl

Add lemon juice, zest and yellow color to the other bowl
Starring Erin McGinn
Produced by Andy Mills & Cakehouse Media
Culinary Producer: Erin McGinn
Music: artlist.io
2017

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