Strawberry & Lime Layer Cake by serene laine

[Dept of PMM Artists & things]

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http://kitchensimplicity.com/strawberry-lime-layer-cake/

White Cake
•3 cups cake flour*
•2 teaspoons baking powder
•1 teaspoon salt
•1 1/2 cups unsalted butter, room temperature
•2 1/4 cups sugar, divided
•1 teaspoon vanilla extract
•1 cup milk
•8 large egg whites, room temperature (save the yolks for the curd below)

Sift together flour, baking powder and salt. Set aside.

Beat butter and 2 cups sugar for several minutes until light and fluffy. Beat in vanilla. Mixing on low-speed, add flour in 3 additions, alternating with milk, starting and ending with flour. Beat just until combined.

In a clean bowl, beat egg whites on low until foamy. Add 1/4 cup sugar and beat on high just until stiff, glossy peaks form when beater is lifted.

Gently fold 1/3 egg whites into butter/flour mixture to loosen batter. Fold in remaining whites.

Divide batter between 2 9-inch round cake pans lined with parchment paper rounds and spayed with cooking spray; smooth tops. Bake at 350ºF for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 20 minutes before removing from pans and peeling off parchment. Cool completely on wire wracks before wrapping in plastic wrap to store.

*To make your own cake flour place 2 tablespoons cornstarch into a 1 cup measuring cup, spoon in enough all-purpose flour to fill. Sift several times to combine. This makes 1 cup cake flour.

Coconut Lime Curd
•1 (15 oz) can coconut milk
•1 cup sugar
•1/3 cup cornstarch
•1/3 cup butter
•1/2 cup lime juice
•6 eggs yolk
•green food colouring, if desired

Place 1 cup coconut milk and sugar in a saucepan over medium-high heat. Cook until sugar is dissolved. Mix together the remaining coconut milk and the cornstarch. Pour into the saucepan, stirring to combine. Lower heat to medium, add butter and whisk until melted together. Whisk in lime juice and egg yolks. Cook, stirring often, until thick and it coats the back of a spoon. Do not overcook or eggs will start to scramble. Stir in food colouring, if desired. Allow the mixture to cool slightly and then pour into a heat-proof bowl. Place plastic wrap directly on the surface of the curd to stop condensation. Allow to cool completely before refrigerating. Beat, to loosen, before spreading on cake layers.

Whipped Strawberry Frosting
•2 cups unsalted butter, softened
•4 cups icing sugar, sifted
•1/4 cup strawberry puree (from frozen, thawed berries is fine)
•2 teaspoons vanilla extract

In a stand mixer, beat butter for 6 minutes, until pale and creamy. Add remaining ingredients and beat for an additional 6 minutes, until light and creamy.

If not using all of it right away beat by hand with a spatula, to remove any air bubbles, before using.

To Assemble

Trim tops of cakes flat. Carefully cut each cake in half to make 4 layers of cake (here’s a great video to show you how). Place one cake layer on serving platter, spread with some of the coconut lime curd. Place another cake layer on top and spread with more coconut lime curd. Repeat one more time and then top with the last cake layer (you will have leftover curd). Crumb coat the cake to glue the crumbs to the cake and to make sure none of the curd shows through the frosting. Refrigerate 10 minutes to set. Frost as desired. Refrigerate until serving.