Ingredients
Method
For the cake
- Combine the egg yolks, milk, vanilla extract, lemon extract, oil, baking powder, cake flour, and salt.
- In a stand mixer, whip the egg whites on high speed, gradually adding the lemon juice and sugar until stiff peaks form.
- Preheat the oven to 350F and line the bottom of an 8-inch circle pan.
- Mix a third of the egg white meringue into the egg yolk mixture to loosen the batter. Fold this batter back into the remaining egg white meringue using a spatula until completely combined.
- Bake the cake on the bottom rack for approximately 25 minutes or until toothpick comes out clean.
For the cream
- Beat the heavy cream, vanilla, and sugar until stiff peaks form.
For assembly
- Cut the cooled cake into four layers. In the first layer, spread around ¼ cup of strawberry jam evenly (or more if wanted). Add a thick layer of the cream and chopped strawberries. On the second layer add a thick layer of lemon curd and cream. Repeat the first variation for the third layer. Decorate cake to your desire. I mixed the cream with lemon curd for the outside and added a drop of yellow food coloring for the outside coat. Top the cake with extra cream, lemon curd, and strawberries if desired.
- Chill cake for a few hours before serving.
Notes
NOTE - do NOT overmix!!! This is so important! If you overmix, this will deflate the whipped egg whites which give the cake the light fluffy texture resulting in a dense and dough cake.
NOTE - to do the lemon drip, microwave the lemon curd for around 10 seconds ONLY if it was refrigerated. This will make the lemon curd more liquidy and easier to do the drip. Also note that when you put the lemon curd on the cake, it should be room temperature. I used room temperature in a Ziploc bag with a hole as a diy piping bag.
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram @foodiesutopia