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1
Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350F.
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2
Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides.
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3
Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well.
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4
Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick).
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5
Beat in oil, then egg yolks and vanilla.
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6
Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat).
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7
Fold whites into yolk mixture in 3 additions.
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8
Divide cake batter equally between prepared pans.
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9
Place one pan on each rack in oven, staggering pans so that one is not directly above the other.
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10
Bake cakes 25 minutes.
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11
Reverse position of pans.
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12
Bake cakes until tester inserted into center comes out clean, about 10 minutes.
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13
Cool cakes in pans 10 minutes.
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14
Line 2 cooling racks with kitchen towels.
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15
Cut around cakes to loosen; turn out onto towels.
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16
Cool completely.
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17
(Can be made 1 day ahead.
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18
Wrap in foil; store at room temperature.)
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19
8 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
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20
1/2 cup whipping cream
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21
2 cups (4 sticks) unsalted butter, room temperature
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22
1 cup egg whites (about 8)
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23
2 1/4 cups sugar
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24
2 1/2 teaspoons grated orange peel
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25
2 teaspoons vanilla extract
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26
Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth.
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27
Cool to room temperature.
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28
Using electric mixer, beat butter in medium bowl until fluffy; set aside.
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29
Combine whites and sugar in large metal bowl.
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30
Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water).
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31
Whisk until sugar dissolves and thermometer inserted into whites registers 160F, about 3 minutes.
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32
Remove bowl from over water.
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33
Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
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34
Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition.
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35
If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly.
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36
Remove from heat and beat until smooth.
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37
Repeat warming technique as necessary.
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38
Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract.
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39
Chill buttercream until beginning to firm, about 30 minutes.
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40
1 cup seedless raspberry jam
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41
6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
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42
Cut each cake in half horizontally.
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43
Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round.
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44
Spread with 1/2 cup jam, then 1 1/4 cups buttercream.
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45
Arrange half of berries atop buttercream, spacing about 1/2 inch apart.
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46
Press second cake layer atop berries.
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47
Repeat layering of jam, buttercream and remaining berries.
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48
Top with third cake layer (reserve remaining cake layer for another use).
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49
Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface.
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50
Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
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51
Spread 2 1/4 cups buttercream over top and sides of cake.
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52
Spoon remaining buttercream into pastry bag fitted with medium star tip.
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53
Pipe decorative border around top edge of cake.
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54
(Can be prepared 2 days ahead.
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55
Cover with cake dome and refrigerate.)
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56
4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
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57
1/2 cup currant jelly
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58
Place cake with its base on platter.
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59
Fill top center of cake with berries.
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60
Melt jelly in heavy small saucepan over low heat, stirring constantly.
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61
Using pastry brush, brush warm jelly over tops of most berries.
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62
Let cake stand at room temperature at least 1 hour and up to 3 hours.
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63
Using long knife, cut cake into quarters.
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64
Cut each quarter into 6 wedges.
