Taken straight from the new Southern Living, this cake will absolutely “WOW” your guests as it should be the centerpiece of your Easter table.
2 cups sifted cake flour
2 1/2 teas baking powder
1/2 teas table salt
1 1/4 cups sugar, divided
1/2 cup oil
1/4 cup fresh lemon juice
4 large egg yolks
8 large egg whites
1 teas cream of tartar
Strawberry jam filling (use either Smuckers strawberry jam) or use the recipe given from SL which is:
4 cups mashed fresh strawberries
2 1/2 cups sugar
1 (3 oz) package strawverry-flavored gelatin
Stir together strawberries and sugar in a large saucepan; let stand 30 min. Bring strawberry mixture to a boil over medium heat; boil 5 min. Remove from heat, and stir in gelatin until dissolved; cool completely. Cover and chill 8 hours
StraPreheat oven to 350. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in the center of mixture and add oil and next 2 ingredients, and 1/4 cup water. Beat at medium high speed with mixer 3-4 min or until smooth.
Beat egg whits and cream of tartar at medium high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tables at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased and floured 8″ round cake pans. (you can buy disposable aluminum 8″ cake pans)
Bake at 350 for 2-15 min or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 min; remove from pans to wire racks and cool completely.
Place 1st cake layer on a pretty serving plate. Spread filling between cake layers leaving a 1/4″ border around edges. (this is about 2/3 cup jam on each layer. Do not put jam on top layer. If you use the cooked SL recipe, you will need to cover the cake and place in fridge at least 8 hours.
1 tables strawberry-flavored gelatin
2 tables boiling water
1 cup whipping cream
1/4 cup sugar
1 (8 oz) container sour cream
Stir together first 2 ingredients in a small bowl. Cool completely for about 20 min. Beat whipping cream and geletin together at high speed with mixer until foamy. Gradually add sugar, beating until soft peaks form. Stir in sour cream, 1/4 cup at a time, stirring just until blended after each addition. Cover sides and top of cake with Frosting. Decorate with colored sugar or edible flowers or any garnish that you desire.