Tuesday, 19 June 2018 14:41

Grace's Passion For Baking: Yellow Butter Cake With Raspberry Coulis and Lemon Buttercream

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Yellow Butter Cake With Raspberry Coulis and Lemon Buttercream Yellow Butter Cake With Raspberry Coulis and Lemon Buttercream

When you have Fructose Malabsorption you can still bake.  Use real ingredients that work for your body and limit your daily fructose load to 15 grams.  We like to use real sugar because it has an equal amount of fructose and glucose.  Glucose is like a spaceship helping to transport the fructose in your gut.  

Everyone with Fructose Malabsorption has their own unique gut and gut voice. It is best to make a list of what feels good and what doesn’t, listen to your gut voice, and remember it is all about the daily balance.  If your body doesn't like gluten than use gluten free flour.  If your body doesn't like butter or milk, find a substitute.  When you bake for yourself you can control all of the ingredients. 

Sometimes you just have to eat a piece of cake!  And, half the fun in eating cake is creating something you love and you know works for your unique gut.

 

 

 

This article is by Grace Sorem, age 11.

I really like to bake.  Cupcake Wars and Cake Wars are two of my favorite shows because I enjoy learning from them and how the bakers are challenged both on taste and presentation.  For my 5th grade graduation present I received "The Cake Bible" which is a recipe book all about cakes.  My parents and grandparents also gave me cake decorating tools and a fancy cake plate.  My favorite ingredients are chocolate and lemon.  Last week for my grandparents I invented a new cake combination.  I made a yellow butter cake.  In the middle of the two layers I added a raspberry coulis with a hint of lemon.  My frosting was a lemon buttercream that I created all by myself.  My grandpa, that loves cakes, told me that it was, "one of the top 3 cakes he had ever tried in his life."  He also told me that his decision had nothing to do with me being his granddaughter.  My mom says my cake is, "heavenly".  My dad doesn't really eat cake and he had two pieces.  My brother likes to be my assistant baker so he can taste test everything.  We have an inside joke in our family where we say to each other, "I need to have another taste of that to make sure it isn't poisonous".  We love to taste test as we are baking!  The next cake I am going to try baking is a chocolate cake with a graham cracker crust in the middle and a marshmallow frosting, topped with crushed graham crackers and a chocolate drizzle.

 

Cake Ingredients from The Cake Bible, page 39:

  • 6 large egg yolks
  • 1 cup milk
  • 2 1/4 teaspoons Rodelle vanilla
  • 3 cups sifted cake flour
  • 1 1/2 cups sugar
  • 1 tablespoon and 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter at room temperature

Cake Directions from The Cake Bible, page 39:

  1. "Prepare two 9 inch cake pans.  
  2. Preheat the oven to 350 degrees.
  3. In a medium bowl combine the yolks. 1/2 cup milk and vanilla.
  4. In a large bowl combine the dry ingredients on low for 30 seconds.  
  5. Add the butter and remaining 1/2 cup milk.  Mix on low speed until the dry ingredients are moistened.  
  6. Increase to medium speed and beat for 90 seconds.
  7. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  8. Divide the batter into the two pans and bake for 25-30 minutes."

Raspberry Coulis Ingredients and Directions from Grace:

  1. In a medium sauce pan combine 4 cups raspberries, 1/2 cup sugar and 3 teaspoons fresh lemon juice over medium heat for 10 minutes.  
  2. Break the raspberries down as you stir it.
  3. Let cool.

Lemon Buttercream Frosting and Directions from Grace:

Combine 2 sticks butter (at room temperature) with 4 cups powdered sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice.  Using an electric mixer beat on medium high until light and fluffy.

Grace's Directions for Assembling the Cake:

  1. Bake the cakes and let them cool.
  2. While the cakes are baking make the coulis and let it cool.
  3. When the cakes and coulis are cool add the coulis in between the two cake layers.
  4. Make the buttercream frosting and cover the entire cake.

Grace's Tips:

  1. Make sure you use real lemon juice.  I have tried using lemon extract and it tastes like chemicals.  We use a Zulay citrus squeezer to squeeze the lemons.  It is a lot easier.
  2. Have fun decorating the top of the cake.  I added raspberries in the shape of a heart.
  3. Let the butter come to room temperature by itself.  If you use the microwave it changes the butter and the cake isn't as good.
  4. I like to decorate my cake on a cake stand so I do not need to transfer it again.
  5. I always listen to music when I bake.  It makes it super fun.
  6. My grandmother likes to mostly eat gluten free.  We discovered a great gluten free flour mix that tastes divine in baked products.  Mix 24 oz brown rice flour, 24 ox white rice flour, 24 oz sweet rice flour, 20 oz tapioca flour and 2.5 tablespoons Xanthum Gum in a large container.  When baking equally substitute this mix cup for cup if a recipe calls for regular flour.

Here is a picture of my cake:

 

This is a great quote for people who love to bake and for people who love to eat cake!

 

Read 3050 times Last modified on Tuesday, 02 April 2019 13:02