Mixed Berry and Lemon Stripe Cake

Ingredients

For the cake

• 8 large eggs, yolks and white separated into two bowls
• 2/3 cup sugar, plus 1 1/2 tbsp
• 1 tbsp lemon juice
• zest of 1 lemon
• 1/2 cup flour
• pinch of salt

For the berry pureé

• 10 oz frozen mixed berries, thawed
• 1/4 cup sugar

For the buttercream

• 1/4 cup light corn syrup
• 1/2 cup sugar
• 4 large egg yolks
• 1 1/4 cups butter (2 1/2 sticks)
• 1 tsp vanilla extract
• 1/2 cup berry pureé

Instructions

for the cake

1. Preheat the oven to 400 degrees Fahrenheit. Set aside a large baking sheet lined with parchment paper (about 15 x 12 inches).
2. Add the egg yolks, 2/3 cup sugar, and lemon juice to the bowl of a stand mixer fitted with the whisk attachment. For a few minutes, beat on medium-high speed, or until pale and thick. Sift the flour* and salt immediately over the egg yolk mixture in two batches into a separate large mixing basin. Fold the flour into the yolk mixture until it is completely mixed. Set aside after sprinkling the lemon zest on top.
3. Clean the stand mixer’s whisk attachment and bowl, then add the egg whites to the bowl. Add the 1 1/2 tbsp sugar and whisk on medium-high speed until soft peaks form. Whip the mixture until firm peaks form. In three consecutive batches, fold the egg whites into the egg yolk mixture, carefully folding the whites in until thoroughly absorbed. The batter should be light and fluffy once all of the egg whites have been incorporated. Bake for 14-16 minutes, or until light golden on top and a toothpick inserted in the center comes out clean, on a preheated baking sheet.
4. Remove from the oven and cool for 5 minutes in the pan. Place a clean kitchen towel on top of the cake and carefully flip it over so the cake is on top of the towel. Remove the cake’s liner paper by gently peeling it back.
5. Roll the cake into a cylinder starting at the short end (12 inch) (along with the kitchen towel). This will prepare the cake for future rolling. Allow for 20 minutes of cooling time or until the cake is entirely cool.
6. Unroll the cake and cut it into three equal strips parallel to the longer side with a pizza cutter or knife. Set away, covered with a clean cloth or plastic wrap.

for the pureé

1. Combine the berries and sugar in a medium saucepan over medium heat. Heat for 5 minutes, or just until warmed and the sugar has dissolved. Puree the contents in a food processor or blender until it is completely smooth. Pour the mixture through a sieve into a dish, catching the puree – you’ll need approximately 3/4 cup total.

for the buttercream

1. Combine the corn syrup and sugar in a medium saucepan over low heat. Stir until the sugar is completely dissolved.
2. Add the egg yolks to the clean bowl of a stand mixer fitted with the whisk attachment while the syrup is heating. For a few minutes, beat on medium high speed until thick and pale.
3. Keep the mixer running while you examine the sugar syrup. Increase the heat to medium-low and continue to cook until huge bubbles develop all over the top of the syrup. Slowly pour the hot syrup mixture into the egg yolks that are being mixed. Increase the speed to high after adding the syrup and mix for 10 minutes, or until the bowl is no longer heated.
4. One piece at a time, add the softened butter to the yolk mixture, waiting until each piece is thoroughly integrated before adding the next. Continue to mix for another minute or two after all of the butter has been added, until the mixture is light and smooth. Beat in the vanilla essence and berry puree for a few minutes more, until well combined.

Assembly

1. Apply a few dollops of buttercream to each cake strip, spreading the icing evenly with a spatula or knife. To decorate the outside of the cake, set aside half of the buttercream.
2. Begin rolling up one strip of cake on the short side. After rolling the strip, align the end with the beginning of the next strip and wrap the second strip around the first. The cake will continue to stretch out wider. Rep with the final cake strip until you have a single large cake cylinder.
3. Turn the cake so that the spirals are facing up on a cake stand or turntable. With the remaining buttercream, frost the outside and top of the cake. Pour the leftover puree over the cake and allow it to trickle down the edges. Allow 1 to 2 hours in the refrigerator before serving.

Source: Madeline Hall

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