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.
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.
apuginthekitchen 
Oh my gosh, Suzanne. This looks just absolutely wonderful. I love, love, love white cakes with white icing. I am going to have to make this one.
Thank you Suzanne, I do too, white cake with white icing is about on the top of the list for favorite cakes. Thanks and let me know if you make it.
These cake ingredients are in one of my favorite vanilla cakes. It’s such a moist – good tasting cake! The frosting has me swooning… especially the blackberry lemon cream, where do you get it or make?
Thank you I love the white cake and the icing is fantastic with it. The cream is a recipe for lemon cream from Tartine Bakery cookbook, its truly the most amazing cream/curd you will ever make or taste. I tweaked the recipe to include blackberries and it turned out amazingly. I usually make James McNairs whipped cream frosting which is stabilized with cornstarch cooked in heavy cream but for this I used the very thick creamy blackberry cream as a stabilizer and it worked out beautifully.
Yummy! I need to experiment with your take on this creamy frosting. Yes, a stabilizer is what I miss sometimes in my frosting causing them to be runny. I like this one it’s actually making me very – very hungry now.
I posted McNairs whipped cream icing recipe on food52 in my recipes it is the best and MOST stable whipped cream icing. I use it all the time, you don’t taste the corn starch pudding that is added to make it stiff. It’s just the best.
Good to know. I’m trying this next time. Thank you!
It is a great recipe, whipped cream icing is now manageable thanks to Mr. McNair.
This looks awesomely soft, moist and delicious! I cannot imagine a fluffier looking cake 😀
Cheers
Choc Chip Uru
Thank you so much the cake for a first tweaking attempt turned out really nice, very moist and was very close to what I was hoping to achieve.
Such a gorgeous (and tempting!) cake for spring. Blackberry lemon whipped cream? Oh my…this has my name all over it. Your tweaking was a brilliant success!
Thanks so much Hannah, sometimes it works other times not, this cake turned out so beautifully. It also had my name written all over it I’m a sucker for white cake with whipped cream and blackberry is my favorite berry!
Blackberry and lemon filling sounds delightful!
Thank you so much Leslie, I love the combination.
This looks delicious – where do you get a blackberry lemon cream? It sounds amazing!
Thank you, I used tartine cookbooks recipe for lemon cream or curd and adapted it to include blackberry. I then stabilized whipped cream with the cream/curd making the icing. It turned out great. I love Tartine’s lemon cream recipe. It’s very different from the traditional way of making curd, you make it in the blender adding butter by the tbs, it instantly thickens and is so creamy.
My mouth is watering! I will definitely try this out.
Thank you, I just love white cake and whipped cream icing is delicious, I hope you like it if you give a try!
Lovely cake indeed. I bought a delicious coffee cake this AM. It is now too hot to eat anything like that. I think I’ll put it in the fridge.
Thank you, yes much too hot to eat, I just saw your blog for the first time and really enjoy!
I’ve never made white cake before, because I never knew what to do with all the egg yolks. Will try this now. Please share your recipe for the stabilized whipped cream. I hate using gelatine. And cream is so difficult to use in Singapore…it changes from cream to butter in an instant. Never knew it could be stabilized with cornstarch.
The blackberry curd sounds so good as well!
Thank you so much, I posted the recipe for stabilized whipped cream here is the link, just scroll down and you will see it. It’s wonderful and so easy to make. I hope you like it!! https://apuginthekitchen.com/2013/03/30/an-easter-dessert-yellow-cakelemon-creamwhipped-cream-frosting/
Thank you.
My pleasure!
OMP!!! I want a bite!!!
I would gladly give you a bite!!
Looks incredible! I keep trying to find a vanilla white cake that doesn’t taste “eggy”. Fingers crossed this is the one! (plus I love anything “lemon” and “cream” 😉
It’s a good white cake recipe, not eggy at all. Hope you like it if you give a try, thank you so much!
Hi 🙂
Thanks for following – I found your blog because I was looking for a white cake recipe as a birthday present and this one looks fantastic! 🙂
Do you think it would work if I added white chocolate to the sponge and reduce the sugar a bit? 🙂
Thank you, I don’t know about adding white chocolate to the sponge, not sure what you would omit or how it would work but yes absolutely you can reduce the sugar. Let me know how it goes if you add the chocolate and thank you.
It’s so pretty! I can imagine Marie Antoinette nibbling on this. Could be fun to infuse lavender into the butter cream frosting as well!!!
Oh yes Lavender would be delicious. Thank you!
good afternoon Suzanne! Looks great, love white cake and white icing! The first time I made one of these I used regular vanilla and the white cake wasn’t as white as I would have liked it. I later found a clear vanilla and using the clear vanilla the cake stays really white! Nice trick I learned from a friend.
Michael
http://michaelswoodcraft.wordpress.com/2014/07/03/happy-anniversary/
Wow, didn’t know that. I’ve never used clear vanilla. Good to know, I will try that thanks Michael.
Looks really delicious 🙂
Thanks Lina.