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Yield:
36
Ingredients:
Instructions:
Instructions: * Note: Use berries such as small strawberries, blackberries, raspberries, and blueberries
For the Yellow Sheet Cake: Heat oven to 350 degrees. Butter a 13- by 18-inch baking pan, and line with parchment paper; set aside. On a piece of parchment paper, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, granulated sugar, salt, and vanilla extract. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when the whisk is raised, about 5 minutes. Holding parchment paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, add 2/3 cup melted butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times. Spread batter evenly into prepared pan. Bake cake until center springs back when touched with a finger, about 18 minutes. Transfer to a wire rack until completely cool. (Makes one 13- by 18-inch sheet cake) For Assembly: Combine cream and confectioners sugar in the bowl of an electric mixer fitted with the whisk attachment. Scrape in vanilla seeds; reserve pods for another use. Starting on low speed and increasing to medium-high, whip until stiff peaks form, about 2 minutes. Invert one 13- by 18-inch cake onto a parchment paper-lined cutting board, and peel parchment paper from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake. Place one cake half on a serving platter. Using an offset spatula, spread one-fourth of the whipped cream over cake layer; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until serving; garnish with mint. This recipe yields 36 servings. Email this Recipe:
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