Susan Spungen: Inspired by a love of art and food
July 20, 2020
I used to wait with utter anticipation each month for my Martha Stewart Living Magazine to arrive. I would pore over each page, fascinated by the gorgeous photos and luscious food, and feel completely inspired. This week on Live to Eat, I chatted with the woman responsible for those gorgeous food photos — Susan Spungen — celebrated cook and culinary consultant.
Susan Spungen is an artist in the kitchen. Founding food editor at Martha Stewart Living, Hollywood food stylist and culinary consultant, Susan was at the forefront of a food styling revolution. Susan is a cook, recipe developer, and cookbook author; and her newest cookbook, Open Kitchen, was released this March. Even though her book tour was canceled due to the pandemic, it didn’t stop me from getting a copy, and it shouldn’t stop you either! Susan has been creating an album of all her pandemic recipes since she’s made every single meal from March 13, and I’m hoping it’ll be her next cookbook. From Martha Stewart and majolica cakes, to Julia Child and beef bourguignon, or her very own buckwheat banana bread, Susan is a culinary expert.
- Tune in on this episode of Live to Eat to find out:
- :: What black garlic molasses is and why you need to start cooking with it
- :: The new party trick to hosting during Covid
- :: Susan’s words of wisdom that encouraged my Sprinkles journey
- :: How McCalls, Martha Stewart, and Julia Child played a role in Susan’s success
Have more berries than you know what to do with? Try Susan’s Berry Brita Cake! This exquisite recipe is from Susan’s amazing new cookbook, Open Kitchen, and she’s sharing it here with us! I promise — it tastes just as good as it looks!
Thanks for listening today!
Susan Spungen’s Berry Brita Cake
Serves 10 to 12
This is a Nordic cake that seems to be little known in the United States, but I was intrigued by the meringue-topped butter cake ever since I first laid eyes on it years ago. When I say meringue-topped, I mean the meringue is spread right on top of the raw cake batter, and they are then baked together, creating a two-layer cake. Just think of it as a variation on strawberry shortcake. You could also top this with juicy peaches. Ideally this cake should be assembled right before serving and eaten all at once, so save it for those times when you are having a big party.
Ingredients
For the Cake:
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 6 tbsp (¾ stick) unsalted butter, softened
- 1½ cups sugar
- 4 large eggs, separated
- 2 tsp vanilla extract
- 1 lemon, preferably organic, scrubbed
- ½ cup whole milk
- ¼ tsp cream of tartar
For the Berries:
- 2 pounds strawberries (or any mix of seasonal berries)
- ⅓ cup sugar
- 1 tablespoon Aperol or St. Germain (optional)
- 1 cup heavy cream
- 8 ounces crème fraîche
- 1 tsp vanilla paste or vanilla extract
- Confectioners’ sugar, for dusting
To Make The Cake:
Preheat the oven to 325°F. Butter a 9 x 13-inch pan. Press a piece of parchment paper large enough to go up the sides of the pan on all sides into the pan, running your hand across the bottom to adhere it.
Butter the bottom of the parchment.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a stand mixer on medium-high speed, using the paddle attachment, cream the butter and ½ cup of the sugar until light and fluffy. Add the egg yolks one at a time, blending well after each addition. Add 1 teaspoon of the vanilla and beat to combine well. Zest the lemon directly into the bowl and beat briefly to combine. On low speed, add half of the flour mixture, then the milk, and then the remaining flour mixture. Mix on low speed just until combined, scraping once or twice.
Spread in the prepared pan and set aside. Wash and dry the bowl thoroughly, and using the whisk attachment, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the remaining 1 cup sugar and beat on high speed until stiff and glossy. Beat in the remaining 1 teaspoon vanilla. Spoon on top of the cake batter, spreading almost to the edges. Bake for 25 to 30 minutes, until the meringue is beginning to turn golden and the cake is done. A toothpick inserted into the cake should come out dry. Let cool in pan 10 minutes. Lift the parchment by the corners and transfer to a cooling rack. Cool completely.
To Make The Berries:
When getting ready to serve, hull and halve strawberries and toss with the sugar and Aperol, if using. Let sit until juicy, 15 to 20 minutes. Combine the cream, crème fraîche, and vanilla paste in a clean mixer bowl and whip until softly mounding but holding its shape. Spread the cream on top of the cake, and top with the berries. Dust with confectioners’ sugar, if desired.
Serve immediately!
Timing Tips
:: Up to 4 hours ahead: Bake the cake.
:: Up to 45 minutes ahead: Make the cream mixture and chill. Cut up the strawberries and macerate them.
From OPEN KITCHEN by SUSAN SPUNGEN, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Susan Spungen
Share artisan Susan’s Berry Brita Cake recipe with a friend today! If you make this recipe, tag me @candacenelson for a chance to be featured on my stories!