Generally you crave one thing however need to take the straightforward means out—that was the case right here. Our Editor-in-Chief, Brian Hart Hoffman, took the standard petit 4 recipe and made a single loaf that’s stuffed and glazed identical to the originals however with out the longer course of to assemble and beautify. This laid-back model is nice to slice and revel in with a cup of espresso of tea.
Petit 4 Loaf Cake
Makes 1 (9×5-inch) cake
- 1 cup (227 grams) unsalted butter, softened
- 1¾ cups (350 grams) granulated sugar
- 4 giant eggs (200 grams), room temperature
- ¾ teaspoon (3 grams) almond extract
- ½ teaspoon (2 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (180 grams) entire milk, room temperature
- 3 tablespoons (45 grams) bitter cream, room temperature
- ¼ cup (80 grams) strawberry preserves*
- Strawberry Fondant Glaze (recipe follows)
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Preheat oven to 325°F (170°C). Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting extra prolong over sides of pan.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating properly after every addition. Beat in extracts.
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In a medium bowl, whisk collectively flour, baking powder, and salt. In a small bowl, whisk collectively milk and bitter cream. With mixer on low pace, steadily add flour combination to butter combination alternately with milk combination, starting and ending with flour combination, beating simply till mixed after every addition. Unfold batter into ready pan, smoothing with an offset spatula. Run a skinny knife or small offset spatula by means of batter, and firmly faucet pan on a kitchen towel-lined counter twice to launch air bubbles.
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Bake till edges are evenly browned and a wood decide comes out clear, about 1½ hours. Let cool in pan for quarter-hour. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack.
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Measuring 1¼ to 1½ inches up from backside of cake, reduce cooled cake in half horizontally. Unfold preserves onto backside half of cake; add prime half of cake.
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Line a rimmed baking sheet with plastic wrap; place a wire rack on prime. Place assembled cake on wire rack. Pour Strawberry Fondant Glaze throughout prime of cake, letting it run down sides to totally cowl cake. Let stand till glaze is ready, 10 to fifteen minutes. Utilizing a big spatula or cake lifter, fastidiously switch to a serving platter. Refrigerate in an hermetic container for as much as 3 days.
Strawberry Fondant Glaze
Makes 2 cups
- 3⅓ cups (400 grams) confectioners’ sugar
- ¼ cup (85 grams) gentle corn syrup
- 3 tablespoons (45 grams) water
- 1½ tablespoons (30 grams) strawberry preserves, strained
- ½ teaspoon (2 grams) vanilla extract
- ⅔ cup (113 grams) white chocolate chips
- Pink liquid meals coloring
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Within the prime of a double boiler, whisk collectively confectioners’ sugar, corn syrup, 3 tablespoons (45 grams) water, preserves, and vanilla till easy. Add white chocolate chips; cook dinner over simmering water, stirring often, till chocolate is melted. Tint with meals coloring as desired. Switch glaze to a big liquid-measuring cup; let cool till an instant-read thermometer registers 113°F (45°C) to 116°F (46°C). Use instantly.
