Yield: Yields one four-layer cake.
Servings: twelve.
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!
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