Fruit-Filled White Cake with Fluffy White Frosting

Lower the baking temp of your favorite recipe by 25° because of this pan’s depth. This pan takes about 8 to 9 1/2 c. of batter.

ingredients

Batter:

3 2/3 c. cake flour (or 3 1/4 c. all-purpose flour)
2 c. sugar
4 tsp. baking powder
1 tsp. salt
2/3 c. butter, softened
2/3 c. vegetable shortening
1 1/3 c. milk
1 Tbsp. vanilla
1 1/2 tsp. almond flavor (optional)
7 egg whites

Fluffy White Frosting

1/4 c. meringue powder (or 2 oz. pasteurized egg whites, and omit the water)
1/2 c. cool water
4 c. (1 lb.) confectioners’ sugar
1/2 c. vegetable shortening
1/2 c. butter, softened
2 tsp. vanilla
1/2 tsp. almond extract (or 2 to 3 drops lemon oil, orange oil, or Fiori di Sicilia)

Simple Syrup

1/2 c. water
1/2 c. sugar
2 Tbsp. liqueur, or fruit juice
1/3 vanilla bean, 2 tsp. vanilla, or rind from one lemon or orange

Filling

2 jars, about 8 oz. each, or 1 1/2 c. total of lemon curd, and or raspberry curd, or your favorite jam

directions

1
Cake:
2
Preheat oven to 325°.
3
Put all of the dry ingredients into a mixing bowl and mix for 2 minutes on slow speed to blend and aerate. Add the softened butter and shortening and mix into a paste. Add the egg whites, half at a time, beating for at least 2 minutes, scraping the bottom and sides of the bowl after each addition. This will begin building the structure of the cake. Whisk the milk with the extracts and add to the ingredients in the bowl, one-third at a time, again scraping the sides and bottom of the bowl. Beat after each addition until the mixture is fluffy, 1 to 2 minutes. Pour the batter into a greased and floured or parchment-lined pan, filling about 2/3 full. Place the pan on the middle rack of the oven and bake for 80 - 90 minutes, until a cake tester inserted in the center comes out clean.
4
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack. (If the cake has a dome in the center, slice it off to make it even with the top of the pan before turning it out.) Be sure to slice your cake when it is completely cool.

1
Frosting:
2
Whisk the meringue powder and water together until dissolved. Whip on medium speed until fluffy. Beat in the sugar until peaks form, then beat in the vegetable shortening and butter. Add the flavorings. Keep the frosting covered until you’re ready to frost the cake.

1
Simple Syrup:
2
Flavor this syrup according to what flavors you’ll be using to fill the cake.
3
Stir together all ingredients over medium heat until the sugar dissolves. Bring to a boil, and then set aside to cool. Strain before using. Any extra may be kept refrigerated for another use.

1
To assemble the cake:
2
Slice the cake horizontally into 3 layers. Place one layer onto a serving platter. Brush with simple syrup or flavored syrup, allowing it to soak in for a few minutes, then spread a layer of curd or jam over the cake. Top with the second layer. Continue as above. Top with the last layer.

notes

If using store-bought cake mix, will need 2 mixes, filling the pan 2/3 full. (Use the remaining batter to make cupcakes). Bake at 325° for 45 to 55 minutes, until a cake tester inserted into the center comes out clean.

Source: Emma