Notice that little hand reaching for the cake on the top left corner? Seconds later, that little person grab a raspberry.
When I first saw this pan early this summer, I thought of how lovely the fluted, curved sides looked and the dipped section on the top would make a lovely spot for whipped cream and fruits. Then I read on the small printed label that this "flower-shaped version inspired by the classic Mary Anns cake shell pans was first introduced in the United States in 1921 and produced light cake shells for holding custards, fruit curds or fresh berries."
Long story short, I finally took it out this weekend to make this cake for a group. Took the recipe on the back of the label.
Recipe on the pan for Cake (William Sonoma's)
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
16 Tbs (2 sticks) unsalted butter, at room
1 1/2 cups granulated sugar
2 tsp vanilla extract
1 cup milk
Preheat an oven to 350F. Grease and flour a Daisy Ann cake pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
Put the lemon curd in a bowl. Using a large rubber spatula, gently stir the whipped cream into the curd until no white streaks remain. Spread the lemon curd mixture in the well of the cake. Place raspberry on top of the curd in each flute. Mound the rest in the center of the lemon curd. Dust the cake with confectioners sugar.
Recipe for Lemon Curd from Fine Cooking
6 Tbs unsalted butter,
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
Note: I love this recipe for lemon curd. It's so easy, but just remember not to stop stirring and don't let it boil in the cooking stage. The cake recipe was sweet, but complimented the lemon curd and fresh raspberries well. Great for a big crowd.