Perfect Party Cake Food

PERFECT PARTY CAKE

Steps:

• For the cake:.
• Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
• Sift together the cake flour, baking powder, and salt.
• In a separate, medium-sized bowl, whisk together the egg whites and milk.
• In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
• Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
• Incorporate the extract and 1/3 flour mixture.
• Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
• Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
• Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
• Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
• Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
• For the buttercream:.
• Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
• Remove the bowl from the heat.
• Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
• While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
• To store, press a piece of plastic over it.
• For the Assembly:.
• Using a bread knife, level the top of each cake, then cut horizontally into two layers.
• Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
• Repeat layers 1-3 until last layer of cake, which is placed upside down.
• Cover the cake with the remaining buttercream, then coat with coconut.

CLASSIC VICTORIA SANDWICH RECIPE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
• In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
• Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
• Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.