-
1
Preheat the oven to 350.
-
2
Butter two 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment paper.
-
3
Coat the pans with flour, tapping out any excess.
-
4
Melt the white chocolate in a small saucepan set over a pot of barely simmering water, stirring occasionally.
-
5
In a medium bowl, whisk the flour with the baking powder, baking soda and salt.
-
6
In a large bowl, using an electric mixer, beat the butter with 1 1/4 cups of the sugar until fluffy, about 2 minutes.
-
7
Add the vanilla, then beat in the egg yolks, 1 at a time.
-
8
Beat in the melted white chocolate.
-
9
Add the dry ingredients in 2 batches, alternating with the buttermilk.
-
10
In a medium bowl, beat the egg whites until soft peaks form.
-
11
Gradually beat in 1/4 cup of the sugar until the whites are glossy and firm.
-
12
Stir one-third of the beaten egg whites into the batter, then fold in the rest until no white streaks remain.
-
13
Scrape the batter into the prepared pans and smooth the tops.
-
14
Bake for about 35 minutes, or until springy and golden and a toothpick inserted in the centers comes out clean.
-
15
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool.
-
16
Peel off the parchment paper.
-
17
In another bowl, beat the cream and creme fraiche with the remaining 1 tablespoon of sugar until firm peaks form.
-
18
Place 1 cake layer on a serving plate and spread with half of the whipped cream.
-
19
Top with half of the strawberries and the second cake layer.
-
20
Spoon the remaining whipped cream over the cake, swirling it decoratively.
-
21
Top with the remaining strawberries.
-
22
Serve with the Strawberry Star-Anise Sauce.
