Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Angie Beachy's divine cake layers inspired us to bake in a jellyroll pan, and then stack the halves with a simple strawberry-lemon filling.

Angie Beachy, Lusby, Maryland
Recipe by Southern Living June 2004

Gallery

Recipe Summary

Yield:
Makes 15 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.

    Advertisement
  • Combine cake flour and next 3 ingredients in a large bowl.

  • Whisk together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended. Pour batter into prepared pan.

  • Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely. Transfer cake to a large cutting board.

  • Cut sheet cake in half to make 2 squares. Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.

  • Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.

Advertisement
Advertisement