Friday, June 27, 2014

    for the cake
  • 2 1/2 cups cake flour, plus extra for dusting pans
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 3/4 cups sugar (divided)
  • 10 tablespoons unsalted butter, melted and cooled slightly
  • 1 cup buttermilk, room temperature
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 TBSP lemon zest
  • 1 TBSP minced fresh mint, (optional but recommended!)
  • 6 large egg yolks, room temperature
  • 3 large egg whites, room temperature
  • for the strawberry topping
  • 1 lb fresh strawberries, hulled and thinly sliced
  • 1/4 cup granulated sugar
  • for the whipped cream
  • 1 pint heavy cream, very cold
  • 2 TBSP granulated sugar (more if you prefer it more sweet)
  • 1/2 tsp vanilla extract
    for the cake
  1. Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess.
  2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar. In another bowl whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, fresh mint if using and egg yolks.
  3. Add all of the liquid ingredients (excluding the egg whites) into the large bowl of dry ingredients. Stir until combined being careful not to over mix.
  4. For the meringue: In the bowl of your stand mixer fitted with whisk attachment, beat egg whites at medium speed until foamy. With machine running, stream in the remaining 1/4 cup sugar. Beat at high speed just until stiff peaks form.
  5. Using rubber spatula, gently fold in 1/2 of the meringue into the batter just until incorporated. Fold in the rest of the meringue. Be very gentle to not deflate the air in the meringue. You will have a few white streaks in the batter. Divide batter evenly between your prepared cake pans.(Alternatively, you can divide the batter in between 24 paper lined cupcake tins)
  6. Place pans on a half-sheet pan and bake on the center rack in the oven at 350F for 20-23 minutes, rotating halfway through. The cake will begin pulling away Bake until cake layers begin to pull away from sides of pans and will no longer jiggle in the center when it is finished.
  7. Cool cakes in pans on wire rack for 20 minutes. Run a thin bladed knife around the sides of the pans to loosen cakes then invert on a greased wire rack. Allow to cool completely (about 1 more hour) before assembling.
  8. for the strawberries
  9. Combine the thinly sliced strawberries with the 1/4 cup sugar and refrigerate until ready to assemble the cake.
  10. for the whipped cream
  11. In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the cream until it starts to become thick.
  12. Add in the vanilla and slowly stream in the sugar while continuing to beat on high. Stop once the cream is thick enough to hold medium peaks.
  13. assembly
  14. Place 1 layer bottom side up on a cake platter and spread a generous amount of whipped cream in the middle leaving a boarder around the sides.
  15. Using a slotted spoon, spoon the marinated strawberries in the middle of the whipped cream.
  16. Top the first layer with the second, bottom side up. Repeat with the strawberries and whipped cream. Serve with more strawberries and whipped cream if desired.
  17. If you are not serving that day, you can bake and prep all of the components the day before, but do not assemble until the day off.

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