Description
Delightful strawberry lemon layer cake combines zesty citrus with sweet berries in a harmonious dessert. Creamy frosting and fresh ingredients create a perfect balance of flavors that will enchant you.
Ingredients
Scale
- 8 eggs, separated
- 1 cup (200g / 7 oz) sugar
- 1 cup (125g / 4.4 oz) all-purpose flour
- 1 tsp (5g) vanilla extract
- Zest of 1 lemon
- ½ tsp (2g) baking powder
- ½ tsp (2g) salt
- 1 pound (450g / 16 oz) fresh or frozen strawberries
- ⅓ cup (70g / 2.5 oz) sugar
- 3 tbsps (45ml) fresh lemon juice
- 1 pound (500g / 17.6 oz) mascarpone cheese, room temperature
- ¾ cup (90g / 3.2 oz) powdered sugar
- 1 ⅔ cup (400g / 14.1 oz) whipping cream (35% fat), chilled
- 1 tsp (5g) vanilla extract
- Zest of 1 large lemon
- 10 oz (300g) whipping cream
- Fresh strawberries, halved
Instructions
- Strawberry Jam Preparation: Combine fresh strawberries, sugar, and lemon juice in a saucepan, simmering until mixture thickens into a rich, glossy jam consistency.
- Oven Preparation: Preheat oven to 350°F and line two baking sheets with parchment paper for sponge cake layers.
- Egg Separation: Divide eggs, creating separate mixtures for yolks and whites with careful precision.
- Flavor Base: Whisk egg yolks with sugar until pale and creamy, then infuse with vanilla extract and lemon zest for depth of flavor.
- Batter Formation: Gently sift dry ingredients into yolk mixture, creating a smooth, airy base with minimal manipulation.
- Egg White Transformation: Whip egg whites to glossy, stiff peaks, incorporating sugar gradually to maintain volume and stability.
- Batter Integration: Delicately fold whipped egg whites into yolk mixture, preserving the batter’s light, ethereal texture.
- Cake Baking: Distribute batter evenly across prepared sheets, ensuring uniform thickness for consistent golden baking.
- Cake Cooling: Bake until golden, dust with powdered sugar, and transfer to clean parchment for cooling.
- Mascarpone Frosting Creation: Whip mascarpone until silky, blending powdered sugar, vanilla, and lemon zest for a luxurious cream.
- Frosting Finalization: Incorporate chilled whipping cream, beating until frosting forms stable, voluptuous peaks.
- Layer Preparation: Slice cooled sponge cake horizontally, creating four delicate layers for intricate assembly.
- Base Layering: Secure first cake layer to platter with thin frosting, spread strawberry jam across surface.
- Frosting Application: Cover jam with generous mascarpone layer, creating harmonious flavor profile.
- Cake Assembly: Meticulously stack layers of sponge, jam, and frosting with geometric precision.
- Chilling Process: Refrigerate cake to solidify structure and allow flavors to meld completely.
- Final Presentation: Trim cake edges for polished appearance, slice into elegant rectangular portions.
- Decorative Finish: Pipe delicate whipped cream accents and garnish with fresh strawberry halves for visual elegance.
Notes
- Prep Strawberry Jam Early: Make jam at least 1 hour before cake assembly to ensure proper cooling and thickening, allowing flavors to develop fully.
- Master Egg Separation: Use cold eggs, then separate whites and yolks carefully to prevent any yolk contamination, which can deflate egg white volume.
- Fold with Finesse: Gently incorporate whipped egg whites using a bottom-to-top folding motion to preserve air bubbles and maintain the cake’s delicate, light texture.
- Chill for Best Results: Refrigerate cake for minimum 2 hours before serving to stabilize layers, enhance flavor melding, and achieve clean, precise cutting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 392
- Sugar: 28 g
- Sodium: 115 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg