A red, white and blue dessert is a must for Memorial Day. The colors of the American flag just seem like the appropriate way to remember those who have served this country.
It is nearly impossible for me not to make either olive oil cake or strawberry shortcake, both served with berries, for Memorial Day. This year I decided to make olive oil cake, which means I will be making strawberry shortcake for July 4th. There is no dessert more patriotic than fresh red and blue berries served with sweetened whipped cream. Well, perhaps a berry pie would be even more patriotic!
My favorite olive oil cake recipe is Thomas Keller’s (see recipe below). It is delicious! I have not had one negative review, yet! The cake bakes fluffy, moist and flavorful… it practically melts in your mouth. Yum! I made this particular cake to bring to our wonderful friends’ Memorial Day celebration. I also decided to bring the ingredients to make Audrey Saunders’ Old Cuban cocktail, as seen on Drink Boy. It is such a deliciously refreshing cocktail I just had to share it!
- 145 grams (1 cup + 1 tsp) all purpose flour
- 3 grams (1/2 + ⅛ tsp) baking powder
- 2 grams (1/2 + ⅛ tsp) kosher salt
- 50 grams (3 tbsp) eggs
- 158 grams (3/4 cup + 2 tsp) granulated sugar
- 113 grams (1/4 cup + 3 tbsp) whole milk
- 79 grams (1/4 cup + 2 tbsp) extra virgin olive oil cake
- heat oven to 350 degrees Fahrenheit
- prepare a quarter sheet pan with a Silpat or spray your pan and line with parchment paper
- place the flour in a medium bowl, sift in the baking powder and salt, whisk to combine
- in a stand mixer with a whisk attachment, combine the eggs and granulated sugar on low for 1 minute, increase the speed and whip for 5 minutes, scrape down the sides and bottom of the bowl, whip on medium-high for another 5 minutes until the mixture forms a slowly dissolving ribbon when the whisk is lifted
- mix the milk and olive oil together
- with the mixer on medium-low, pour in half the wet ingredients, then half the dry ingredients, make sure mixture is well combined, then add the remaining wet ingredients, then the remaining dry ingredients making sure the mixture is well combined
- pour the batter into your prepared pan and spread it evenly
- bake about 15 minutes until a skewer comes out clean when inserted into the center and the cake springs back when you touch it lightly
- remove the cake from the pan and let it cool completely on a cooling rack.
I floured my pan and then used parchment paper in the bottom instead of using cooking spray. It works just as great!
To make sweetened whipped cream, whip about ¾ a pint of heavy whipping cream in your stand mixer fitted with a whisk. Add about 3 tbsp of confectioners sugar, this may fluctuate depending on your desired sweetness. Add a little sugar at a time and taste. Whisk on high for about two minutes until desired firmness. Don't over whip!
Also, I HIGHLY recommend using grams to measure your ingredients. When I started using a scale, my baking skills elevated immensely. Using a scale makes you a more consistent baker and it ensures your batter is the perfect chemical mix. Baking is science, after all!
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