We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth.
Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased and floured 8-inch round cake pans.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Spread filling between cake layers, leaving a 1/4-inch border around edges (about 2/3 cup between each layer). Cover cake with plastic wrap, and chill 8 to 24 hours. Spread Strawberry Frosting on top and sides of cake. Chill 2 hours before serving.
This cake was a huge success. I had never felt so gourmet! The jam worked out perfectly and I was able to use it throughout the week. The frosting was tricky. It wasn't a traditional frosting in that it was very light and airy. It kept running down the sides of the cake so I wish that I had whipped it to stiffer peaks, but it tasted fab-u-lous!
Oh, my! FABULOUS) Made 2 x 6" cakes (using 6 x 6" cake pans and split layers in half.) Took a bit of time though very, very easy to follow. NO ONE believed I'd made it myself! Single recipe of filling/frosting was enough to do both cakes. Def make filling first, even a few days ahead: doesn't get too thick in refrig), and my frosting would have been prettier if whipped to medium-stiff peaks. Don't overfill layers or it will ooze (I Iused extra for greek yogurt topping.) Will try with fresh raspberries, too. Perfect for a ladies' lunch or Mother's Day surprise.
A lightweight cake that's perfect for summer. The frosting is divine! Probably not a project for first-time bakers, but so worth the trouble. I made the jam several days ahead and that worked well.
A few things I found to be tricky:
(1) 12-15 min wasn't enough baking time for the layers -- ~20 min was about right.
(2) I didn't use all the jam for filling the layers and I'm pretty sure it would have been too "mushy" if I had.
(3) The frosting is very light so cream needs to be thoroughly whipped to get it to hold together.
(4) Chilling the cake after frosting helps keep it all together.
I made a few changes to this recipe. First, I halved the cake ingredients and made three layers. It is a very light cake- like angel food. I left the frosting amount as is and used it to cover and fill the cake. I bought strawberry jam and spread a thin layer on each of the cake layers. If you do this be careful to not overdo it with the jam because it is very sweet! But overall a great summer cake!
Love this cake! Definitely need to make the jam a few days ahead. I used the disposable cake pans, moved the top oven rack up a notch, and baked all 6 at the same time on convection at 325. For the frosting, be sure to let the gelatin cool but not congeal before whipping. And whip stiff enough so it will spread on cake easily. Making another one next week.
Very easy to follow but disappointing. i did exactly as the recipe said and my filling ran all over the cake. It never got thick enough. Allow at least 3 days for the whole process to make the cake. The frosting looks so think in the picture but mine was nowhere near that thick. If I ever make this again which might be doubtful I will double the frosting and whip to form stiffer peaks.
I MADE THIS CAKE FOR MOTHER"S DAY DELICIOUS !1 AND VERY PRETTY.
I MADE 5 FIVE LAYERS AND USED THE STRAWBERRY GLAZE THAT YOU CAN PURCHASE IN THE STORE PACKAGED, IT WAS EASY AND TASTED GREAT ALSO THE FROSTING, I THINK YOU COULD USE COLOR TO TINT FROSTING INSTEAD OF MIXING THE GELATIN WHICH CONGEALED AND WAS HARD TO MIX THROUGH.
OF COURSE IT DID TAKE TIME BUT WELL WORTH IT WILL MAKE AGAIN.