Graduation Slab Cake

Moscato is a lightly fizzy, sweet dessert wine. Using it to make the simple syrup to brush on the cake adds moisture as well as a surprising depth of flavour. Decorate this cake for any occasion you want to celebrate, in any way that suits you. No need to use fondant if it isn’t to your taste, just top the delicious strawberry and vanilla icings with fresh fruit and a piped celebratory message!

This dainty dessert helped Jasmine win the title of Star Baker on The Great Canadian Baking Show's Old School Week. 

Ingredients

Cake:

• 1 ⅔ cups (358 g) salted butter, room temperature
• 1 ⅓ cups (266 g) granulated sugar
• 7 (245 g) egg whites
• 1 tbsp (15 mL) vanilla extract
• 4 cups 540 g cups flour
• 1-1/2 tbsp 13 g baking powder
• 2/3 cup (150 mL) whole milk, room temperature
• 1 cup (250mL) Moscato wine

Lemon Curd:

• 4 eggs
• 3 (51 g) egg yolks
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 mL) lemon juice
• 2 tbsp (30 mL) Moscato wine
• 3 tbsp (30 g) unsalted butter, cold and cubed
• Zest of 1 lemon

Moscato Simple Syrup:

• ¼ cup (60 mL) Moscato wine
• ¼ cup (50 g) granulated sugar

Strawberry Icing:

• ¾ cup (168 g) salted butter, room temperature
• 3 ½ cups (420 g) icing sugar
• ¼ cup (60 mL) strawberry puree
• ½ tsp lemon zest

Vanilla Icing:

• ½ cup (112 g) salted butter, room temperature
• 2 cups (240 g) icing sugar
• 1 to 2 tbsp (15 to 30 mL) whole milk
• 1 tsp (5 mL) vanilla

Decoration:

• 1 cup strawberries, finely chopped
• Prepared fondant
• Fondant glue
• Gel food colouring

Preparation

Cake: 

Heat oven to 350F. Spray and line two 9x13 cake pans with parchment paper to overhang long sides. 

Beat the butter and sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add egg whites and vanilla and beat on medium speed for about 1 minute. 

Combine the flour and baking powder in a medium bowl. 

Add one third of the flour mixture to batter and beat on medium speed until blended. Add the milk and mix until incorporated. Add another third of the flour and mix. Add the wine and mix well. Add remaining flour and mix on high until well blended. 

Spoon batter evenly into prepared pans. Bake until a toothpick inserted into the middle of the cakes comes out clean and edges are lightly browned and pulling away from sides of pan, about 30 to 33 minutes. Remove from oven and cool in pan for 30 minutes. Invert pans carefully onto a cooling rack. Remove parchment and let cakes cool completely. 

Lemon Curd: 

Whisk together eggs, egg yolks, sugar, lemon juice and wine in a medium saucepan. Cook, whisking constantly, over medium heat for 3 to 4 minutes until mixture is thick. Remove from heat and stir in butter until melted.  Strain mixture through a fine-mesh strainer into a small bowl; stir in zest. Cover and refrigerate until cool. 

Moscato Simple Syrup: 

Combine wine and sugar in a small saucepan over medium-high heat. Bring to a boil and boil until sugar is dissolved, about 2 minutes. Set aside to cool. 

Strawberry Icing: 

Mix the butter in a large bowl with a hand mixer until smooth. Add half of the icing sugar until well blended. Add the strawberry puree and lemon zest until combined. Add remaining icing sugar and beat until light and fluffy. 

Vanilla Icing: 

Mix the butter in a large bowl with a hand mixer until smooth. Add half of the icing sugar until well blended. Add 1 tablespoon milk and vanilla. Add remaining icing sugar and beat until light and fluffy, adding a bit more milk if needed for a pipeable consistency. Spoon into a piping bag fitted with a medium round tip.  

Assembly: 

Dollop a small amount of icing onto a serving platter and top with one inverted cake (the bottom side of the cake will absorb the simple syrup better). Brush cake with half of the simple syrup. Pipe a border of vanilla icing to within ¼-inch of edge of cake. Fill border with the lemon curd and top evenly with strawberries. Top with second inverted cake, pressing lightly to adhere. Brush with remaining syrup. 

Mask cake top and sides with strawberry icing. Decorate borders with vanilla icing, as desired.  

Colour fondant and decorate as desired. 

Yield: Serves 24