For the Cake
2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour
2 cups (400 grams) granulated sugar
1/2 cup (1 stick/113 grams) butter, at room temperature
1/4 cup (48 grams) shortening
1/4 cup (56 grams) coconut oil, or favorite vegetable oil
1 cup (240 ml) buttermilk, at room temperature
3/4 cup (180 grams) egg whites (about 6), at room
temperature
2 teaspoons (10 ml) almond extract
1 teaspoon (5 ml) vanilla extract
For the Frosting
1 to 1 1/2 recipes Strawberry-Raspberry Mascarpone
Buttercream (if making a rosette cake)
Spray three 8-inch round cake pans with cooking spray. Line
bottoms with parchment paper circles.
Using an electric stand mixer fitted with paddle attachment,
mix self-rising flour and sugar on low speed (stir) until well combined and
aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed
until thoroughly combined. Mixture will be very thick.
In a 2-cup glass liquid measuring cup, whisk together
buttermilk, egg whites and extracts using a fork until well blended. Slowly add
half of the liquid mixture to the batter and mix on low speed. Increase mixer
speed to medium and beat until thoroughly combined, scraping down the sides of
bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid
mixture and beat just until smooth and thoroughly combined, again scraping down
the sides of bowl as necessary, about 1 minute.
Pour batter into prepared pans dividing evenly (a little
over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and
then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This
step will create a nice level cake.
Bake in preheated oven until a toothpick inserted into
center comes out clean, about 25 to 30 minutes.
Cool cakes in pans on wire racks for 10 minutes. Remove from
pans and cool completely. Wrap each cake layer tightly in plastic food wrap and
keep at room temperature until ready to fill and frost.
For the Frosting:
2 cup butter, softened, unsalted
4 oz mascarpone cheese chilled
6 tbsp Strawberry-Raspberry Sauce (below)
2 tsp pure vanilla extract, optional
4 to 4-1/2 cup powdered sugar
Pink food coloring, optional
Beat butter on medium speed using an electric stand mixer
fitted with paddle attachment until creamy.
Add mascarpone cheese, Strawberry-Raspberry Sauce and
vanilla. Beat until fully incorporated. Gradually increase mixer speed to high and
continue beating until light and fluffy.
Scrap down the sides of bowl as necessary with rubber spatula. Gradually add powdered sugar until well
combined, beating on low-speed.
Beat on high-speed about 2 min until well combined and
smooth. Tint buttercream with pink food
coloring if desired.
Strawberry-Raspberry Sauce
8 oz raspberries, red, fresh
8 oz strawberries, hulled, fresh
1 tsp freshly squeezed lemon juice
INSTRUCTIONS
Puree the berries using a food processor.
Press berry puree through a fine mesh sieve into medium
saucepan. Discard the seeds. Stir in lemon juice.
Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium. Cook for 5 min while skimming foam from sides
of saucepan using a slotted spoon, stirring frequently.
Original Recipe Source: WickedGoodKitchen.com
