Strawberry-Lemon Sheet Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Angie Beachy's divine cake layers inspired us to bake in a jellyroll pan, and then stack the halves with a simple strawberry-lemon filling. Ingredients:
2 cups cake flour |
1 1/2 cups sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 large eggs |
3/4 cup whole milk |
1/2 cup vegetable oil |
1/4 cup butter, melted and cooled |
1 tablespoon grated lemon rind |
1 tablespoon fresh lemon juice |
strawberry-lemon filling |
1 1/2 cups whipping cream |
6 tablespoons sugar |
Directions:
1. Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.
2. Combine cake flour and next 3 ingredients in a large bowl.
3. Whisk together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended. Pour batter into prepared pan.
4. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely. Transfer cake to a large cutting board.
5. Cut sheet cake in half to make 2 squares. Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.
6. Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.
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