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White 10

White 10 is built on Cake Flour, Baking Powder, Salt, Whole Milk Or Buttermilk, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/4 cup
• 1 tbsp
• 1/2 tsp
• 1 1/4 cup
• 1 1/2 cup
• 1/2 cup
• 1 cup
• 1/8 cup
• 2 tbsp

Method (preview)

1. 1

   Center a rack in the oven and preheat the oven to 350 degrees F.

2. 2

   Put the sugar and lemon zest in a mixer bowl whisk until the sugar is fragrant.

3. 3

   Add the butter to the lemon-sugar mixture and working with the paddle attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light and fluffy.

4. 4

   Beat in the lemon extract, then add one third of the flour mixture, still beating on medium speed.

5. 5

   Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

6. 6

   Add the rest of the milk-egg mixture, beating until the batter is homogeneous, then add the last of the dry ingredients.

7. 7

   Beat for an additional 2 minutes.

8. 8

   Bake for 25-30 minutes, or until the cakes are well risen and springy to the touch or when a thin knife inserted into the centers comes out clean.

9. 9

   Cool the cakes in the pans for about 5 minutes, then run a knife around the sides of the cakes, take them out of the pans, and peel off the parchment paper.

10. 10

    Invert the cakes so they are right side up and cool to room temperature.

11. 11

    While the cakes are cooling, whip heavy cream to soft peaks, then add sugar, slowly, continuing to whip.

12. 12

    Once sugar is incorporated, add honey in a slow stream to the mixture.

13. 13

    Make sure the honey gets incorporated by scraping the bottom of your bowl well, as the honey will sink to the bottom.

14. 14

    Whip cream to stiff peaks and set in the refrigerator until you're ready to assemble the cake.

15. 15

    Once the cake layers are cool, place one layer on a serving plate.

16. 16

    Top that layer with the strawberry jam.

17. 17

    On top of the jam, spread 1/3 of the whipped cream.

18. 18

    Place the second cake layer on top of the whipped cream and top that with the remaining whipped cream.