American

There are subtle differences bewteen this and Mom's recipe. Mostly, you can use this dough right after mixing. With Mom's, you must chill the dough first.

I made this cake to be filled and frosted with whipped cream. I used the stabilized whipped cream frosting recipe (stabilized with Mascarpone cheese).

I covered the top of the cake with sliced strawberries tossed in Strawberry Glaze (recipe here also). I filled in the gaps between the berries using a piping bag filled with the same glaze.

I baked it in an oversized rectangular pan. When cooled, I split the cake in half.

This is a test recipe.

This recipe is from a Cook’s Illustrated, March & April 2006 magazine.

I never made it until 2019....Boy or Boy, it was surely worth the wait. I really like this cake, especially when I make a four layer cake out of it and use strawberry jam as the filling.

BE SURE TO USE A 2 INCH HIGH PAN