This cake is an adaptation from Dorie Greenspans “Perfect Party Cake”

INGREDIENTS:

For the Cake:  (this makes (2) 6×3 inch cakes. Slice in layers, wrap, freeze, and store one for later use.)

• 2 1/2 C cake flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1/ 1/4 C buttermilk
• 4 large egg whites
• 1 1/2 C granulated white sugar
• 2 tsp freshly grated lemon zest
• 1/2 C unsalted butter, at room temperature
• 1/2 tsp fresh lemon juice

For  the Buttercream: (this recipe makes enough for 2 small cakes or 1 large cake)

• 1 C granulated sugar
•  4 large egg whites
• 3 sticks of unsalted butter, at room temperature
• 1/2 tsp vanilla extract

For Finishing:

• 1/3 C seedless raspberry preserves, stirred vigorously until spreadable
• Simple syrup (1 C sugar and 1 C water boiled to dissolve sugar) cooled

DIRECTIONS: Cake

1. Preheat the oven to 350 degrees. Use the Magic Release (see directions below) to prepare two 6×3 cake pans. (you can butter, flour, and line with parchment paper if desired).
2. Sift together flour, baking powder, and salt. Whisk together milk and egg whites in a medium bowl.
3. In the bowl of an electric stand mixer, fitted with a paddle, cream the butter and lemon zest and sugar until the mixture is very light and fluffy.
4. Add the lemon juice beat til incorporated
5. Beginning and ending with the flour mixture add 1/3, then half of the egg mixture. Repeat ending with the last 1/3 of the flour mixture until all is incorporated. Stir to bottom of bowl well with a spatula. Beat for an additional 2 minutes to make sure everything is mixed together thoroughly. Stop occasionally and stir with spatula.
6. Place 3 cups of batter into each pan and smooth the top with a rubber spatula.
7. Bake for 40-50 minutes, when tested with a wooden skewer into the center it should come out clean and should spring back to the touch. Check at 35-40 minutes. Oven temps will vary.
8. Let rest for 5 minutes on a cooling rack.  Unmold, and invert onto the cooking rack, right side up, cool completely.
9. Slice both cakes into 3 layers. Brush all 3 of the cut sides with the simple syrup. Place the layers on an aluminum lined baking pan and freeze. Once frozen place each layer in individual freezer safe bags. Cakes can be frozen for up to 2 months.

DIRECTIONS: Buttercream

1. In a large heatproof bowl, put the sugar and egg whites and fit the bowl over a pan of simmering water, whisking constantly. Continue until it feels hot, about 3 minutes. The sugar should be dissolved and the mixture will look like shiny marshmallow cream.
2. Remove from the heat, and put in the bowl of an electric mixer fitted with the whisk attachment and beat for about 5 minutes or until cooled.
3. Switch to the paddle attachment and add the butter, one stick at a time and beat each until smooth. Once all the butter is incorporated, beat for 6-10 minutes on medium high-speed. If it separates, keep beating, it will come together again.
4. On medium speed add the vanilla.
5. It should be shiny smooth, velvety, and white. Press a piece of plastic wrap against the surface and set aside.

ASSEMBLY:

I made the cake the day before to ensure it was frozen. The buttercream was made the day of assembly.

1. Remove and unwrap cake layers from the freezer.
2. Place the first layer, cut side up on your cake board.
3. Spread 1/3 of the buttercream, then 1/3 of the preserves.
4. Top with another layer and repeat until the last layer.
5. Place the last layer “cut side” down.
6. Ice the top and sides of the cake with buttercream and decorate with fresh raspberries.

TIPS:

1. You can vary the berries and jams.
2. You could also use lemon curd as a filling.
3. A whipped cream icing on the outside would also be a good variation.

INGREDIENTS:

• 1/2 C vegetable shortening
• 1/2 C vegetable oil
• 1/2 C all purpose flour

DIRECTIONS:

1. Whisk thoroughly until everything is incorporated and smooth.
2. Store in an airtight container, at room temperature.
3. To use, dip a pastry brush (or use a piece of crunched up wax paper/parchment) into the mixture and spread a thin layer over the bottom and sides of pan(s). Use this for any recipe that calls for “greasing” and “flouring” your pans.
4. This can be made into any size batch you want. Just make sure the proportions are equal in amount to each other as above.

* Wilton also sells this pre-made.