Zutaten für Patricia Polacco's Thunder Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- Eggs
- 1 cup cold water
- Tomato Puree
- 2 cups cake flour
- Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon salt
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Zubereitung von Patricia Polacco's Thunder Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 8 1/2-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 2 teaspoons vanilla extract and 4 large egg yolks, one at a time.
- In a separate bowl, whisk together 1 cup cold water and 1 cup (approximately 2 medium) pureed tomatoes.
- Gradually add the tomato mixture to the butter-sugar mixture, beating until combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- In a separate bowl, whisk together 2 cups cake flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once cooled, frost with your favorite chocolate buttercream frosting (recipe #169403 recommended) and garnish with fresh sliced strawberries.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
178g
Fat
37g
Carbs
27g
