This recipe was really amazing! a taste of lemon and berry together with swiss buttercream was really ngam! I will do it again! thank's to rima for sharing this recipe....!
Ingredients
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cup sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature1/2 teaspoon pure lemon extract Method
Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two pans and line with buttered parchment paper.
Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk.
Cream the butter, zest, and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy. Beat in the lemon extract, then add 1/3 of the flour mixture, still on medium speed.
Beat in half of the egg-buttermilk mixture, then half of the remaining flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
Divide the batter in two (it’s about 6 cups total batter.) Dye each batter a different color of the rainbow and scrape into the two pans. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill. (Adapted from bisous a toi)
Berry Compote:
1 cups frozen sliced strawberries
1/4 cup sugar
1 tablespoon fresh lemon juice
1 1/2 cups fresh berries - i used frozen berries same like rima do..hehehe
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