-
1
Position a rack in the middle of the oven and another rack above it. Preheat to 350 degrees.
-
2
Oil three 9-inch round cake pans, and line the bottoms with parchment paper cut to fit. Place a wire mesh strainer over a medium bowl.
-
3
Add the dry ingredients to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir.
-
4
with a wire whisk to distribute the ingredients.
-
5
Whisk the liquid ingredients in a separate medium bowl until well combined. Pour the dry mixture and stir with a whisk until the.
-
6
batter is smooth. This batter is meant to be fairly thin.
-
7
Divide the batter evenly among the three prepared pans. Place two pans on the lower rack and center the remaining pan on the upper rack.
-
8
Bake for 25 to 30 minutes. Cool the pans on wire racks for ten minutes. Run a thin knife between the cake and the inside of the pan, and invert each layer onto a rack.
-
9
Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
-
10
To protect the layers from cracking or breaking, slide a cardboard circle under each one. Wrap the layers in plastic wrap, and.
-
11
refrigerate 1 to 8 hours, until cold, before filling and frosting.
-
12
Cover a cake-decorating turntable or other elevated surface with a piece of parchment paper to catch any frosting that drops off the cake.
-
13
Set the first layer on the turntable. Use a long serrated knife to level the tops of the layers, if needed.
-
14
Use an off set spatula to spread about 1 1/2 cups of frosting on the layer,covering a section at a time.
-
15
Place another layer bottom-side up on the cream-covered layer, remove the cardboard, and spread with another 1 1/2 cups of the cream.
-
16
Remove the third layer from the cardboard onto the top of the cake. Press down lightly and push one or two thin, long wooden skewers.
-
17
through the middle of the cake to keep the layers from slipping.
-
18
Spread about 1 1/2 cups frosting over the top, swirling as you go.
-
19
by pushing the spatula in and out of the cream.
-
20
Push excess frosting off the top onto the sides, then frost the sides. After the sides are covered, you can spread additional frosting on the top.
-
21
The cake is ready to serve immediately but can be refrigerated for up to 24 hours. Use a long, sharp knife to slice the cake.
-
22
Remove the skewers before slicing.
-
23
Bon Appetit!
