Ingredients:
- 2.1/2 cups cake flour
- 1 tbs baking powder
- 1/2 tsp salt
- 2 cups whole milk or buttermilk
- 4 x large egg whites
- 1.1/2 cups sugar
- 2 tsp grated lemon zest
- 1/2 cup unsalted butter at room temperature
- 1/2 tsp pure lemon extract
Instructions:
- Mix the flour, baking powder and salt in a large bowl.
- Mix the milk and eggs in a large bowl.
- Mix the lemon zest and sugar together in a large bowl. Rub them together with your fingers.
- Beat the butter into the sugar until they are light.
- Beat in the vanilla extract.
- Beat in 1/3 of the flour mixture until incorporated.
- Beat in 1/2 of the milk mixture until incorporated.
- Beat in 1/3 of the flour mixture until incorporated.
- Beat in the the remaining milk mixture until incorporated.
- Beat in the remaining flour mixture until incorporated.
- Pour the batter into 2 greased and lined 9×2 inch round baking pans.
- Bake in the middle of a preheated 350F/180C oven until a tooth pick comes out clean, about 20-30 minutes.
- Let the cakes cool.
- Cut the cakes in half.
- Spread a layer of jam onto the top of one slice of cake.
- Spread a layer of the butter cream onto the bottom of another layer of cake and place it on top the the first layer.
- Continue in this fashion until all layers of cake have a layer of jam and butter cream between them but do not place jam on the top layer.
- Frost the top and sides of the cake with the remaining buttercream and decorate with strawberries.
- Whisk the sugar into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 3 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
- Remove the bowl from the heat and beat until the cream is cool, about 5 minutes.
- Beat in the butter one stick at a time.
- Beat the mixture until it thickens and becomes smooth, about 10-20 minutes.
- Beat in the lemon juice and vanilla extract a bit at a time until they are incorporated.
Cake • Yield: 12 servings
Ingredients:
- 2.1/2 cups cake flour
- 1 tbs baking powder
- 1/2 tsp salt
- 2 cups whole milk or buttermilk
- 4 x large egg whites
- 1.1/2 cups sugar
- 2 tsp grated lemon zest
- 1/2 cup unsalted butter at room temperature
- 1/2 tsp pure lemon extract
Cake Nutrition Facts:
• Diet:
• Calories: 186.48
• Fat: 110.52
• Carbs: 214.12
• Protein: 53.29
• Cholesterol: 97.61
• Calcium: 165.32
• Sodium: 112.63* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.