perfect summer time cake
It’s been such a long time since I have made a full cake. Usually I stick to cupcakes or smaller desserts, simply because it is easier to transport to family and/or friends. BUT I LOVE FULL LAYER CAKES! One of my favorite things about them is that you can have so many more flavors and textures in one slice, rather than a cupcake, where you are quite limited.
This cake is light, refreshing and delicious. The cake portion is only made with egg whites, giving the cake a light and fluffy texture as well as letting the refreshing lemon shine through. I love pairing lemon with raspberry, but you could use whatever type of jam is your favorite! I love cutting into this cake and seeing the yellow frosting, with white cake and red layers! It’s so pretty and is a true light and fluffy summer cake.
This cake is a breeze to make, but the frosting may throw you for a loop. But don’t fret my little sweet cheeks, it’s not as hard as it seems. A professional butter cream consists of eggs (you add hot syrup slowly, which heats the eggs, so NO, it does not have raw eggs in it). By doing frosting this way, you will get a frosting that is much smoother and richer, with much less sugar (because you are not adding powdered sugar). Trust me on this one, once you master this you will never look back!
I made this just because I felt like it…. Do I need a reason? If you need a reason, make this cake for a picnic or summertime dinner on the patio…. You won’t regret it! Read the rest of this entry