👨‍🍳 조리법

1. 1

   Prepare the cake batter: In a large bowl, cream the softened butter until light and fluffy. Gradually add half of the granulated sugar and continue creaming until the mixture is pale and airy, about 5-7 minutes. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. In a separate, clean bowl, whip the egg whites until foamy. Gradually add the remaining granulated sugar and continue whipping until stiff, glossy peaks form (meringue). Gently fold about a third of the meringue into the butter-yolk mixture to lighten it. Then, sift the flour over the mixture and gently fold it in until just combined. Finally, fold in the remaining meringue in two additions, being careful not to deflate the batter. The batter should be smooth and homogenous.

   ⏱️ 30 minutes
2. 2

   Bake the three layers: Preheat your oven to 175°C (350°F). Grease and flour three 8-inch (20 cm) round cake pans. Divide the batter equally among the prepared pans. Smooth the tops. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are golden brown and spring back when lightly touched.

   ⏱️ 30 minutes
3. 3

   Cool the cakes: Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack. Remove the parchment paper if used. Allow the cakes to cool completely to room temperature. This is crucial for easy assembly and to prevent the jam from melting.

   ⏱️ 1 hour
4. 4

   Assemble the cake: Place one cake layer on your serving plate. Spread a generous, even layer of strawberry jam over the top. Carefully place the second cake layer on top of the jam. Spread another layer of jam over the second cake. Finally, place the third cake layer on top. Gently press down to ensure the layers are stable. The cake is traditionally served as is, without frosting, to showcase the layers and jam.

   ⏱️ 15 minutes