On Line Cookbook

White Cake

Recipe Information
Sue Zelez

Serves/Makes:8 or more

  • 2-1/2 cups (600 ml) sifted cake flour
  • 2/3 cup (150 ml) sugar
  • 4 tsp (20 ml) baking powder
  • 1 tsp (5 ml) Salt
  • 1/2 cup (125 ml) butter
  • 1-1/4 cups (300 ml) milk
  • 1 tsp (5 ml) lemon extract
  • 1/2 tsp (2 ml) vanilla extract
  • 5 egg yolks
  • 4 cups (950 ml) strawberries
  • 2 cups (475 ml) heavy cream, whipped with 1/4 cup (60 ml) sugar and 1 tsp (5 ml). vanilla extract
  • 3/4 cup (175 ml) red currant jelly
  • Preheat oven to 350 degrees (175 C.).
  • Sift together the cake flour, sugar, baking powder and salt into a mixing bowl.
  • Add the butter and half the milk.
  • Beat with an electric mixer at medium speed for two minutes, scraping the bowl occasionally.
  • Add the remaining milk, lemon extract, vanilla extract and the egg yolks.
  • Beat with the electric mixer for another two minutes.
  • Pour the batter into two buttered layer-cake pans that have been lined with parchment paper.
  • Bake in a preheated 350 degree (175 C.) oven for 30 minutes, or until a cake tester inserted in the centers of the layers comes out clean.
  • While the cake is cooling, wash and hull the strawberries.
  • Fold the chopped strawberries into one cup of the whipped cream.
  • Place one cake layer, top side down, on a serving plate.
  • Spread it with the strawberry-cream filling.
  • Top with the second cake layer, top side up (I'd put the bottom side up myself, in order to make a flat surface). Slice the reserved strawberries lengthwise.
  • Arrange the sliced strawberries on top of the cake, starting at the outer edge and placing the slices with their pointed ends toward the edge of the cake.
  • After the first circle of berries is complete, continue placing the berries in this manner until the top is covered.
  • Refrigerate the cake for 10 minutes.
  • Melt the red currant jelly in a small saucepan over low heat, stirring constantly.
  • Carefully spoon or brush the hot jelly over the strawberries.
  • Spread some of the remaining whipped cream around the sides of the cake.
  • Spoon the rest of the whipped cream into a pastry bag fitted with a No. 190 drop flower tube. Pipe rosettes between the strawberry points around the rim of the cake. Then change to a No. 24 star tube and fill-in the spaces.
  • Finally, change to a No. 71 leaf tube, and pipe a border around the bottom edge of the cake.
  • If you do not wish to decorate the cake with decorating tips, spoon the remaining cream in small puffs on the top of the cake between the strawberries.
  • Refrigerate the cake until time to serve.