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Strawberry Doughnut Cake

Tuesday, July 19, 2016




Two years ago, Lydia asked for a Doughnut cake on her 7th birthday.
Pink doughnut with sprinkles....
I made the cake earlier in the day. Did the strawberry syrup and reheated it to complete the glaze at night.

The only food colouring on this cake came with the sprinkles.





I forgot to note down the exact amount I used for the glaze.
The recipe below is a rough estimate but it won't run too far off from reality, as I usually have mental formulas.
I modified the cake from the orange chiffon cake recipe on my blog.

Here's how I did it.

Strawberry Doughnut Cake

by WendyinKK 

Orange yolk battter
110ml fresh orange juice
4 egg yolks (Grade B, 63g with shell on)
75ml corn oil (or any vegetable oil)
60gm sugar
140gm plain flour
1/4 tsp baking powder
2 Tbsp orange zest

Meringue
4 egg whites  (Grade B, 63g with shell on)
80gm sugar
1/8 tsp cream of tartar

1. Preheat oven at 180C/160(fan). Prepare a 9 inch ungreased Savarin pan
2. Zest the oranges and juice them. Mix with the juice with oil, sugar and egg yolks until smooth.
3. Sift flour and mix into the orange juice mixture, add in orange zest , stir until smooth.
4. Beat egg whites with cream of tartar until very foamy then gradually add in sugar and beat until medium stiff peaks.
5. Put 1/4 of the egg whites into the orange batter and fold. Repeat with another 1/4 of the egg white.
6. Pour orange batter into the egg whites and scrape the bowl clean. Fold everything until well combined.
7. Pour the batter into the savarin pan. Bake for 50 minutes or until done.
8. Turn the cake upside down, resting the tube on a glass to cool down totally.
9. Use a flexible plastic spatula and remove the cake from the pan.
10. Place cake, dome side up on a serving plate.

Glaze:
100gm ripe red strawberries, chopped
1 tsp lemon juice
50gm sugar
50gm cream cheese, room temperature.

1. Cook strawberries and lemon juice with sugar on medium low heat until all mushy. Strain it and discard pulp. Taste the juice, it should be very slightly oversweetened, if it's too sour, add more sugar. If too sweet, just adjust with some lemon juice.
2. Reduce by cooking the the strained juice until half has evaporated.
3. Pour half of the hot strawberry syrup over the cream cheese and stir until smooth. Add as you adjust the consistency to your preference. You might not use all.
4. Pour the glaze over the cake.
5. Decorate with sprinkles of choice.













4 lovely notes:

Thea Ong July 19, 2016 at 10:22 AM  

good idea that using bundt cake mold as donut cake.

WendyinKK July 19, 2016 at 12:39 PM  

Thea,
It's actually a savarin pan. It doesn't come with fluted sides like how a bundt will have.

Strawberry,  August 2, 2016 at 4:07 PM  

Hi Wendy
After glazing it, do i have to store in the fridge? Am afraid it will melt or be messy..

Regards

WendyinKK August 3, 2016 at 9:45 PM  

Strawberry,
this cake won't be very messy unless someone touched it and messed it up. Cream cheese won't melt like butter. :)
It's safe at room temperature for one to two hours, but I will recommend that you keep it air tight in the fridge if any longer, for food safety reasons due to the cream cheese (it was never baked or heated).

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