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Achievable elevated desserts — laminated doughs, cakes, custards
Aluminum-free baking powder — no metallic taste in baked goods
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
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Achievable elevated desserts — laminated doughs, cakes, custards
Aluminum-free baking powder — no metallic taste in baked goods
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
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preheat oven to 350 f. grease two 9-inch cake pans, line the pan bottoms with parchment paper and grease the paper. set aside. in a large bowl, sift together the flour, baking powder and salt. set aside. with a hand mixer, beat the butter until creamy and smooth. gradually add sugar, beating continuously until light and fluffy (around 5 minutes). add eggs, one at a time, mixing well after each addition. the batter may look curdled, but it will come together after you add the flour in a couple of minutes. add vanilla and beat until incorporated. add the flour mixture and mix just until incorporated. pour equal amounts of the batter into the prepared pans and smooth the tops. bake for 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. remove the cakes from the oven and invert them out of the pans onto a wire rack to cool completely. to assemble the cake, place one cake layer on your serving plate (flat side down) and spread the top with the jam. place strawberry halves along the outside edge of the cake and scatter the chopped strawberries in the centre. gently spread the whipped cream on top. top with another cake layer. serve it within an hour.