A luscious, tender cake that goes well with many different types of fillings and frostings.
Creamy White Layers
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups super fine sugar
3 cups heavy whipping cream
2 1/2 teaspoons brandy
3 tablespoons confectioners’ sugar
1 pint fresh strawberries
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans.
2 Stir together the cake flour, baking powder, salt, and super fine sugar.
3 Separate the eggs save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy.
4 Mix 1 1/2 cups of the heavy cream with the vanilla. Stir into the flour mixture then fold in the egg whites. Pour batter into prepared pans.
5 Bake at 350 degrees F (175 degrees C ) for 30 minutes. Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling. Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries.
6 To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it’s very cold). Beat in the confectioners’ sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake.