Creamy White Layers
This cake is light, fluffy, and full of flavor. The perfect dessert for any occasion!
Ingredients
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups superfine sugar
- 3 cups whipping cream, heavy
- 2 1/2 teaspoons brandy
- 3 tablespoons confectioners’ sugar
- For the filling:
- 1 pint fresh strawberries
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans.
2. Stir together the cake flour, baking powder, salt, and superfine sugar.
3. Separate the eggs and save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy.
4. Mix 1 1/2 cups of heavy cream with the vanilla extract. Stir into the flour mixture then fold in beaten egg whites from step three. Pour batter into prepared pans.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes 6 Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling 7 Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries.
Additional Instructions: To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it’s very cold). Beat in confectioners’ sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake
Nutrition Facts
- Serving size: 1/12 of a recipe (4 ounces)
- Calories: 273
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0.3 g
- Cholesterol: 97 mg
- Sodium: 358 mg
- Carbohydrates: 27g
- Fiber: 0.5g Sugars 23g Protein 3g
