Patent Flour
Start by preparing the cooked portion of the stabilized whipped cream (recipe below) as it needs time to cool.
Adjust oven rack to middle position and preheat oven to 350F/180C.
Spray 3 (9-inch) round pans with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
In a large bowl, whisk together the flour, sugar, baking powder and salt to combine.
Add in the sour cream, water, eggs and vanilla. Using an electric mixer on medium speed, beat everything together until well combined and a smooth batter forms.
Give the batter a final stir to make sure it is thoroughly combined, then evenly divide batter into the prepared pans. I like to use an ice cream scoop to get an equal amount of batter into each pan, but you can also weigh them.
Transfer the pans to the oven and bake until a toothpick inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 18 to 22 minutes.
Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then invert onto a wire rack, peel off parchment paper, and allow to cool completely before filling, 1 to 1 1/2 hours. When the cakes have cooled and are ready to be assembled, start whipping the cream (recipe below).
Slice away a thin layer from the top, so the cakes are as flat as possible and slice 3 layers of the cake.
On a serving platter, place the first layer of cake and using a spatula spread the whipping cream
Place the second cake layer over the whipped cream and gently press down. Repeat with spreading half of remaining whipped cream.
Gently press the last cake layer on top; spread the remaining whipped cream over the top; decorate with a mixture of whole and halved strawberries. Serve right away, or chill for up to 4 hours. Cake best eaten on the same day it’s made.
Start by preparing the cooked portion of the stabilized whipped cream (recipe below) as it needs time to cool.
Adjust oven rack to middle position and preheat oven to 350F/180C.
Spray 3 (9-inch) round pans with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
In a large bowl, whisk together the flour, sugar, baking powder and salt to combine.
Add in the sour cream, water, eggs and vanilla. Using an electric mixer on medium speed, beat everything together until well combined and a smooth batter forms.
Give the batter a final stir to make sure it is thoroughly combined, then evenly divide batter into the prepared pans. I like to use an ice cream scoop to get an equal amount of batter into each pan, but you can also weigh them.
Transfer the pans to the oven and bake until a toothpick inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 18 to 22 minutes.
Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then invert onto a wire rack, peel off parchment paper, and allow to cool completely before filling, 1 to 1 1/2 hours. When the cakes have cooled and are ready to be assembled, start whipping the cream (recipe below).
Slice away a thin layer from the top, so the cakes are as flat as possible and slice 3 layers of the cake.
On a serving platter, place the first layer of cake and using a spatula spread the whipping cream
Place the second cake layer over the whipped cream and gently press down. Repeat with spreading half of remaining whipped cream.
Gently press the last cake layer on top; spread the remaining whipped cream over the top; decorate with a mixture of whole and halved strawberries. Serve right away, or chill for up to 4 hours. Cake best eaten on the same day it’s made.
Patent Flour
