White Cake With Whipped Cream Icing and Blackberry Lemon Cream Filling
- 4 large egg whites at room temperature (1/2 cup egg whites)
- 1 1/2 cup sugar divided
- 2 1/4 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup + 1 tbs vegetable oil
- 1 cup whole milk at room temperature + 1 tbs heavy cream
- 1 1/2 teaspoon pure vanilla extract
Pre-Heat oven to 350 degrees. Butter or spray with cooking spray 2 9 inch round baking pans, place parchment round in each, spray or butter again and coat with flour. Set aside.
In stand mixer fitted with whisk attachment beat egg whites until frothy, add 1/2 cup sugar, 1 tbs at a time beating after each addition. Continue beating until egg whites are thick and glossy. They should be stiff enough that when the beater or whisk is lifted they stay on the beater and don’t drop off.
In large mixing bowl sift flour, remaining 1 cup sugar, baking powder and salt. Add the vegetable oil, milk,cream,and vanilla, beat with hand mixer on medium high speed for 2 minutes. Gently fold in the egg whites.
Pour into prepared pans and bake for 30 minutes or until lightly browned and cake tester comes out clean. Let cool in pan for 10 minutes and invert onto cooling rack. Cool completely before frosting.
Frosts a 9 inch layer cake
1 pint cold heavy cream
1/4 cup + 2 tbs confectioners sugar
1/3 cup blackberry lemon cream
Get the mixing bowl and beaters cold by putting into the freezer for 15 minutes. Remove from freezer and either using a stand or hand held mixer add the heavy cream and confectioners sugar and whip until its thick, add the blackberry lemon cream and continue whipping until it is the desired consistency.
Spread a thin layer of the blackberry lemon cream on the cake layer and then spread some of the whipped cream on top of that. Place top layer on and frost the rest of the cake.