Yield: Yields one four-layer cake.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This rating is for the four-layer vanilla cake -- which I found very easy to work with, with a very nice texture and flavour -- as well as for the basic whipped cream frosting. Inspired by the article which provided different ideas for how to frost and fill the cakes, I created my own variation with a lemon curd, whipped cream and berry filling -- for each layer, spread a base layer of homemade curd, top with a layer of the flavoured whipped cream, then sliced or whole berries. It's a very pretty cake especially as the filling and berries peak out from each layer. The tartness of the curd is nicely offset by the sweetness of the cake and the creaminess of the frosting -- light and fresh. This recipe worked out so well that I made it twice in one month!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?