This cake’s texture benefits from the use of buttermilk and cake flour. Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago,I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use 2 full cups of cake flour instead of the All-purpose flour and cornstarch called for in the recipe.
Servings: 12slices
Author: Jennifer from 1840 Farm
Ingredients
4large eggs
½cupgranulated sugar
1 2/3cupAll-purpose flour
1/3cupcornstarch
1teaspoonsalt
1Tablespoonbaking powder
1cupgranulated sugar
3ounces(6 Tablespoons) neutral tasting oil(I use safflower oil)
2teaspoonsvanilla extract
1cupbuttermilk or soured milk(instructions for soured milk are below)
For Finishing with honeyed strawberries and Chantilly cream (Optional)
1 - 2pintsfresh berries, washed, cleaned, and sliced
1 - 2Tablespoonshoney
1 1/2cupswhipping cream
3Tablespoonspowdered sugar
1teaspoonvanilla extract
Instructions
Preheat the oven to 350° Fahrenheit. Position the oven racks in the top and bottom third of the oven.
While most recipes call for lining cake pans with baking spray and flour, I use my homemade pan release spread and granulated sugar. I prefer the light flavor and pretty appearance that the sugar imparts to the exterior of the cake over the look and taste of the floury film often left behind by a pan coated with flour. You can prepare your cake pans using your preferred method.
Cover the entire surface of the pan and parchment with a coating of granulated sugar.
Prepare the Batter
If you are using soured milk instead of commercial buttermilk, prepare the milk. Add one cup of milk to a mixing cup or glass. Remove 1 Tablespoon of the milk and replace it with 1 Tablespoon of vinegar. You can use white or apple cider vinegar with equally good results. Allow the milk and vinegar mixture to rest at room temperature while you prepare the batter.
Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
Separate the eggs, placing the whites in the prepared mixing bowl. Beat the egg whites on high speed until they become frothy, approximately one minute. Continue beating while adding the ½ cup of granulated sugar one Tablespoon at a time. The egg whites will become white and creamy, resembling marshmallow cream. Continue to beat at high speed until the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready to use. Transfer the whipped meringue to a medium bowl. Set aside as you prepare the rest of the batter.
In a medium bowl, combine the flour, cornstarch, salt, and baking powder. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
Add the egg yolks, 1 cup of granulated sugar, oil, and vanilla to the empty mixing bowl. Beat at medium speed for approximately 1 minute or until the mixture is smooth and satiny.
Add the buttermilk or soured milk to the bowl. Mix slowly to combine. Add the dry ingredients in one addition. Mix slowly and briefly just to combine. Increase the speed to medium and beat the egg yolk mixture for 60 seconds to incorporate air. The mixture will be quite thick. Don’t be alarmed; the meringue will lighten the final batter.
Remove the bowl from the mixer. Using a spatula, add about a third of the meringue to the bowl and stir to combine. This will help to lighten the egg yolk mixture. Transfer the remaining meringue to the bowl and gently fold into the cake batter. Continue folding until the mixture is smooth and even.
Transfer the batter to the prepared pie pans, dividing equally among them. Transfer the pie pans to the preheated oven. Bake for 25-30 minutes, rotating halfway through the baking time. The cakes are done when the tops are lightly browned and a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.
Remove the cakes from the oven to a wire rack to cool. After 15 minutes, use an offset spatula or small knife to loosen the cakes from side of the pans. Turn each cake out on to the wire rack to cool completely.
Allow the cakes to cool completely before adding your favorite frosting or topping. This cake is also delicious served with a dusting of powdered sugar or cinnamon sugar.
To Finish the Cake with Honeyed Strawberries and Chantilly Cream (Optional)
Toss the clean, sliced strawberries with the honey and allow to sit at room temperature for 30 minutes to allow the berries to become syrupy. Make a batch of Chantilly cream by whipping the cream with the powdered sugar and vanilla. It will come together quickly and hold up well on your assembled cake for days. Spoon half of the berries on top of the bottom layer before adding half of the Chantilly cream. Place the second layer on top and repeat. The assembled cake will keep for several days in the refrigerator.