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White 11

Make White 11 at home with Cake Flour, Baking Powder, Salt, Whole Milk Or Buttermilk, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1 1/4 cup
• 1 1/2 cup
• 1 stick
• 1 cup
• 3 stick
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

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

2. 2

   Sift together the flour, baking powder and salt.

3. 3

   Whisk together the milk and egg whites in a medium bowl.

4. 4

   Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

5. 5

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

6. 6

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

7. 7

   Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

8. 8

   Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch or until a thin knife inserted into the centers comes out clean.

9. 9

   Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.

10. 10

    Invert and cool to room temperature, right side up.

11. 11

    Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

12. 12

    Remove the bowl from the heat.

13. 13

    Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

14. 14

    Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.

15. 15

    Spread it with one third of the preserves.

16. 16

    Cover the jam evenly with about one quarter of the buttercream.

17. 17

    Top with another layer, spread with preserves and buttercream and then do the same with a third layer.

18. 18

    Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.

19. 19

    Press the coconut into the frosting, patting it gently all over the sides and top.