[Bryn-gwlad] Tenby Castle Cake Recipie

[Laurie Brandt]

Many folk asked for the Recipe I used to create Tenby Castle. It came  
with the cake pan I got from William-Sonoma
http://www.williams-sonoma.com/recipe/recipedetail.cfm? 
objectid=B53405B8-79B9-47EF-B312C9525FC3098E
HL Pegasus Devona

  Vanilla Sandcastle Cake

To decorate the cake, place 3 hulled strawberries in the center, then  
fill the center with alternating layers of pastry cream and sliced  
strawberries. Pipe whipped cream on top of each turret and top with a  
strawberry. Or, scoop ice cream onto a parchment-lined baking sheet and  
freeze for 1 to 4 hours, then place the ice cream in the center of the  
cake.

Ingredients:


For the cake:
2 2/3 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 1/2 cups sugar
4 eggs, lightly beaten
1 tsp. vanilla extract
2/3 cup milk

For the glaze:
1/2 cup sugar
1/4 cup water
1 Tbs. fresh lemon juice
2 tsp. vanilla extract

Directions

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F.  
Grease and flour a sandcastle Bundt pan; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour,  
baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the  
butter on medium speed until creamy and smooth, about 30 seconds. Add  
the sugar and continue beating until light and fluffy, about 5 minutes,  
stopping the mixer occasionally to scrape down the sides of the bowl.  
Add the eggs a little at a time, beating well after each addition. Beat  
in the vanilla just until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions,  
alternating with the milk and beginning and ending with the flour. Beat  
each addition just until incorporated, stopping the mixer occasionally  
to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, spreading the batter so the  
sides are higher than the center. Bake until the cake begins to pull  
away from the sides of the pan and a toothpick inserted into the center  
comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and  
let the cake cool upright in the pan for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium heat, stir  
together the sugar, water and lemon juice and heat until the sugar is  
dissolved, about 2 minutes. Remove from the heat and stir in the  
vanilla.

Tap the cake pan gently on a work surface to loosen the cake. Set the  
rack over a sheet of waxed paper, invert the pan onto the rack and lift  
off the pan. Using a pastry brush, brush the warm cake with the glaze.  
Let the cake cool completely, at least 2 hours, before serving. Serves  
16.

Williams-Sonoma Kitchen.