Stand Mixer - For mixing batter
Cake Pans - Typically 9 or 6-inch round pans, depending on the recipe
Offset Spatula - For spreading mascarpone filling and frosting
Berry Masher - To prepare sherried berries without losing texture
Digital Kitchen Scale - For precise ingredient measurements
Cooling Rack - For allowing the cake to cool evenly
Silicone Baking Mat - For easy cake release and non-stick surface preparation
Pie Weights or Dry Beans (optional) - For blind baking a crust if included in recipe variations
Cake Tester or Skewer - To check doneness of the cake
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar
confectioners sugar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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