Month: February 2014

Cream butter and sugar until light and fluffy.

Add egg whites one at a time beating well after each addition.

Beat in extract.

Combine flour baking powder baking soda and salt.

Add to creams mixture alternately with buttermilk, beating well after each addition.

Spread into two greased floured 9 inch round baking pans.

Bake at 350 for 30-35 minutes until toothpick comes out clean.

Cool for 10 minutes then remove to wire rack until cool.

Once cool can wrap and store for a day before putting cake together.

Put sugar, cream of tartar, salt, water, egg white, in metal bowl. 

Beat for 1 minute.

Place bowl over boiling water, being sure that bottom of bowl does not touch water.

Beat for 7 minutes over water.

Beat in lemon juice.

Use the same day.

Mix sliced berries, sugar and lemon juice. 

Let macerate for a few hours or overnight.

Slice each cake in half to make 4 layers. 

Put frost layer onto dish cut side up.  

Spoon some strawberries onto cake along with some juice.

Layer banana slices over berries. 

Fill outside edges of layer with frosting.

Lay second and third layer over fruit, then layer same as first layer.

Top with last layer.

Use the rest of the icing to cover the top and sides of the cake.

Refrigerate uncovered until the frosting sets up.