You'll be delighted by the taste of strawberries, lemon zest, and sweet cake in every bite.
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- Yields: 16
- Prep Time: 0:35
- Total Time: 1:30
Ingredients
Cal/Serv:
4112 1/2 c.
Cold Heavy Cream
6 oz.
white chocolate
2 1/4 c.
cake flour
1 1/2 tsp.
baking powder
2 tbsp.
poppy seeds
1/4 tsp.
salt
1 1/2 c.
sugar
1 1/4
stick unsalted butter
1 1/2 tbsp.
grated lemon zest
2 tbsp.
lemon juice
Whites from 3 large eggs plus 1 whole egg
1 c.
whole milk
8 tbsp.
Strawberry jam
1 lb.
strawberries (reserve 4 small whole berries for garnish)
Directions
1. Pour 1 cup of the cream into a 4-cup glass measure; bring to a
simmer in microwave, about 2 minutes; add white chocolate. Let stand 2
minutes. Whisk until smooth; refrigerate while making cake.
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2.
Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans
with parchment or wax paper; coat pans and paper with nonstick cooking
spray.
3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.
4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.
5. In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.
6. With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting.
3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.
4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.
5. In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.
6. With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting.
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