Recipe: New Roma Bakery Fruit Basket Cake

FRUIT BASKET CAKE

"Frosted in white cream, this tall and elegant creation features strawberry and pineapple conserves sandwiched between layers of sponge cake. It's definitely an extravagant dessert for a special occasion. The conserves can be made a week in advance and stored in the refrigerator, and the sponge cakes can be baked up to a month in advance and frozen."



FOR THE CAKE:
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 large eggs; separated, at room temperature
1/2 cup cold water
1 1/4 cups sugar
1/2 tablespoon vanilla extract
1/2 teaspoon cream of tartar
FOR THE PINEAPPLE CONSERVE:
1 ripe pineapple; peeled, cored, and coarsely chopped, (about 1-1/4 lbs. fruit)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon fresh lemon juice
FOR THE STRAWBERRY CONSERVE:
1/3 cup granulated sugar
1 pint strawberries; hulled, (about 1 pound)
1/4 teaspoon vanilla extract
TO ASSEMBLE THE CAKE:
2 cups heavy (whipping) cream
1/4 cup confectioners' sugar
2 ripe bananas
orange juice; for dipping banana slice

TO MAKE THE CAKE:
Preheat the oven to 325 degrees F. Grease two 9-in round cake pans, 2 inches deep. Cut and fit a round of parchment or waxed paper to line the bottom of each pan.

Sift the flour, baking powder and salt together into a medium-size bowl and set aside. Place the egg yolks in a large bowl and beat with an electric mixer at medium-high speed until thick, about 4 minutes. Gradually add the cold water - the mixture will look foamy. Slowly add the sugar, beating to dissolve completely, about 3 minutes. Beat in the vanilla.

Sift in the flour mixture. Fold with a large rubber spatula. In a medium-size bowl with a clean beater, beat the egg whites and cream of tartar until stiff peaks form, shiny not dry. Thoroughly fold into the yolk mixture. Divide the batter equally between the prepared pans, smoothing the tops evenly with a metal spatula.

Bake for about 25 minutes, until the centers are springly and a cake tester comes out clean. Cool in the pans on wire racks for 10 minutes, then unmold the cakes onto the racks, inverting so they sit on the paper pan liners. Allow to cool completely before peeling the liners.

TO MAKE THE PINEAPPLE CONSERVE:
Combine the pineapple, granulated sugar, water and lemon juice in a saucepan. Bring to a boil over medium heat and boil until the fruit has softened, about 10 minutes.

Remove the pan from the heat. Fit a sieve over a medium bowl, transfer the fruit to the sieve with a slotted spoon, and strain. Add the juice from the bowl to the saucepan and return to medium heat. Bring the syrup back to a boil and reduce the volume to 1/2 cup, 8 to 10 minutes. Remove from the heat and stir in the pineapple from the sieve. Transfer the mixture to a bowl and allow to cool to room temperature. Cover and chill; store in the refrigerator until ready to use.

TO MAKE THE STRAWBERRY CONSERVE:
Combine the granulated sugar and water in a shallow pan. Bring to a boil over medium-high head, stirring to dissolve the sugar. Boil for 1 minute, add the strawberries, and bring back to a full boil. Boil for 5 minutes more. Remove the pan from the heat and coarsely crush the berries with a potato masher or a large pestle.

Transfer the pulp with the slotted spoon to the sieve, set over a bowl to collect the juice, and strain. Add the juice to the pan and return to medium-high heat. Bring back to a boil and boil the syrup to thicken and reduce the volume to about 1/3 cup, 12 to 15 minutes. Remove the pan from the heat. Stir in the vanilla, then the strawberry pulp. Transfer to a bowl and let cool. Cover, chill and store in the refrigerator until ready to use.

WHILE ASSEMBLING THE CAKE:
Drain the pineapple conserve.

Cut each sponge cake horizontally into 2 equal layers. Place a bottom layer on a cardboard cake circle or a cake plate.

Whip the cream with the confectioners' sugar until stiff peaks form. Spread a thin coating of whipped cream over the bottom layer of cake and cover evenly with the drained pineapple conserve. Place a second layer of cake on top of the fruit and spread it with another thin layer of whipped cream. Cover with the strawberry conserve. Add a third layer of cake and spread it with some more whipped cream.

Peel the bananas and slice diagonally. Dip the slices into a shallow bowl of orange juice to prevent discoloration and arrange them on the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the rest of the whipped cream. Refrigerate until ready to serve.

Yield: 12 Servings
Source: New Roma Bakery, The Neighborhood Bake Shop by Jill Van Cleave