Mother's Day Sheet Cake Recipe

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Servings: 12

Ingredients

Cost per serving $3.53 view details
  • 2 quart heavy cream
  • 1 c. confectioners' sugar sifted
  • 2 x vanilla beans halved lengthwise
  • 2 x Yellow Sheet Cakes (see below)
  • 2 quart assorted berries see * Note
  • fresh mint leaves for garnish
  • 2/3 c. melted unsalted butter plus more
  • 1 c. all-purpose flour
  • 1/3 c. cornstarch plus
  • 2 Tbsp. cornstarch
  • 8 lrg Large eggs room temperature
  • 1 c. sugar
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract

Directions

  1. * Note: Use berries such as small strawberries, blackberries, raspberries, and blueberries
  2. 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 Large eggs, granulated sugar, salt, and vanilla extract. Beat on high speed till mix is thick and holds a ribbonlike trail on the surface when the whisk is raised, about 5 min. Holding parchment paper like a funnel, add in flour mix to egg mix. With machine running on low speed, mix till just combined. In a steady stream, add in 2/3 c. melted butter; mix till just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mix several times. Spread batter proportionately into prepared pan. Bake cake till center springs back when touched with a finger, about 18 min. Transfer to a wire rack till completely cold. (Makes one 13- by 18-inch sheet cake)
  3. 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 till stiff peaks form, about 2 min. 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. Chill till serving; garnish with mint.
  4. This recipe yields 36 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 12 servings
Calories 595  
Calories from Fat 384 65%
Total Fat 43.66g 55%
Saturated Fat 25.95g 104%
Trans Fat 0.0g  
Cholesterol 276mg 92%
Sodium 128mg 5%
Potassium 269mg 8%
Total Carbs 45.57g 12%
Dietary Fiber 5.2g 17%
Sugars 29.77g 20%
Protein 8.24g 13%
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