Tried this recipe for the first time from Martha Stewart's Fruit Desserts book but adjust it to be 2 layers cake with whipped cream frosting and decorated in red, white and blue for Memorial Day BBQ's dessert.
Left pic: First layer frosting, spread whipped cream over first cake layer then decorate with jam and fruits. I put more strawberry rhubarb jam on this layer and laid raspberries sideway so the layer was more flat.
Center pic: finished cake
Right pic: Put in the fridge for a few hours will make slicing cake easier.
Ingredients
1 1/4 cups extra-virgin olive oil, plus more for pan
Sanding or sparkling sugar, for pan
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
3 large eggs, separated
1 1/4 cups plus 2 tablespoons granulated sugar
2 teaspoons pure vanilla paste or extract
2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
8 ounces rhubarb, cut into a 1/2-inch dice (2 cups)
homemade strawberry rhubarb jam: 2 cups diced rhubarb, 2 cups diced strawberries, 1/4 cup sugar, juice of one lemon. cook all ingredients in small pot over low heat, simmer for 1/2 hour to 45 minutes or until liquid reduced in half, stir occasionally. Let cool to room temperature. This recipe made a very sour jam good for cocktail mixer and help adding tang to sweet cake.
Stabilized Whipped Cream
24 ounces (680 g) heavy whipping cream
4 ounces (113 g) powdered sugar
2 teaspoons gelatin I use KNOX brand
3 Tablespoons cold water
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream for the gelatin
16 ounces (454 g) fresh strawberries washed and sliced for the filling
Directions
Step 1 Preheat oven to 350°F. Brush two 9" round pans pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
Step 2 In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
Step 3 Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
Step 4 Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 25 to 35 minutes.
Step 5 Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before decorated with whipped cream frosting, jam and berries. Cake is best served the day it's baked, but can also be stored in the refrigerator for up to 3 days.
Stabilized Whipped Cream
Add your powdered gelatin to the cold water and let it bloom for 5 minutes.
Start mixing your heavy cream in the stand mixer with the whisk attachment until it begins to look thick and foamy. Add the powdered sugar and the vanilla.
Continue mixing until you start to see lines forming in the surface of the whipped cream (soft peaks)
Microwave the gelatin for 30 seconds and stir. The gelatin granules should look transparent. If they aren't fully melted then go for another 5 seconds.
Add the 1 Tablespoon of heavy cream to the melted gelatin and stir.
Drizzle the gelatin mixture into the heavy cream mixture and continue mixing on medium until firm peaks form. Don't over mix or the heavy cream will start to separate and curdle and then you'll have butter.
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