Strawberry Spring Cake Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
- 5 cups flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 1/2 cups buttermilk
- 8 large egg whites
- 3 cups sugar
- 4 teaspoons grated lemon zest
- 2 sticks (16 tablespoons or 8 ounces) unsalted butter, at room temperature
- 1 teaspoon pure lemon extract
- 1 cup sugar
- 4 large egg whites
- 3 sticks (12 ounces) unsalted butter, at room temperature
- ¼ cup fresh lemon juice (from 2 large lemons)
- 1 teaspoon pure vanilla extract
How to make Strawberry Spring Cake
So I bake this cake for the Daring Bakers Challenge March!! It's my first DB-Challenge and I'm ya pretty happy about the result. It's probably not the easiest cake to bake - but believe me... if you do... you'll love it... and all around you too! It's very fresh with the lemon and the strawberries! So.. perfect for a sunny spring start. To see the finished cake --> here you go!
- Centre a rack in the oven and preheat the oven to 180°C. Butter two squared cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet. (if you don't have two ... just go on and divide the batter before baking to two halfes. Then bake one after the other.
To Make The Cake
- Sift the egg whites. Set aside.
- Sift together the flour, baking powder and salt.
- Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
- Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
- Beat in half of the milk, then beat in half of the remaining dry ingredients until incorporated.
- Add the rest of the milk beating until the batter is homogeneous, then add the last of the dry ingredients.
- Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
- Fold the egg whites carefully in. (Don't overact!!!!)
- Divide the batter between the two pans and smooth the tops with a rubber spatula.
- Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
- Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
- Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make The Buttercream
- Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
- The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
- Remove the bowl from the heat.
- Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
- Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
- Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
- During this time the buttercream may curdle or separate – just keep beating and it will come together again.
- On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
- You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble The Cake
- Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
- Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
- Spread it with some of the buttercream and with cover with sliced strawberries.
- Top with another layer, spread with buttercream and strawberries and then do the same with a third layer.
- Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Cover with strawberries (on this day you'll eat the cake... so there are fresh!)
- I think it's the best if you let the cake cool for a couple of hours in a cool room. Of course it's the best if you serve the day you bake it.
- You can refrigerate for two days. Bring it to room temperature before serving.
- If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
- DON'T forget the cup of coffee girl. ;)