Birthday Cake with Meringue and Strawberry Jam

Method6 steps

1. 1

   Step 1: Preheat the oven to 375°F / about 190°C. Grease two matching round springform pans, each 9½–11 inches across, using the separate extra butter. Line the bottom of each with parchment paper.

   Uses A little extra unsalted butter for greasing the two cake pans

2. 2

   Step 2: Beat all the softened batter butter (1¼ cups) at medium speed until soft and creamy. Beat in the separate ⅔ cup batter sugar until well mixed. Add the 10 yolks one at a time, beating well after each. Combine the flour (2½ cups) and baking powder (1 tbsp). On low speed, add this dry mixture in batches, alternating with all the milk (⅔ cup). Divide the complete batter equally between the two prepared pans, smoothing it into even layers.

   Uses 1¼ cups unsalted butter at room temperature, equivalent to 2½ standard US sticks, for the cake batter · ⅔ cup sugar for the cake batter · 10 egg yolks for the cake batter · 2½ cups all-purpose flour · 1 tbsp baking powder · ⅔ cup milk for the cake batter

3. 3

   Step 3: Wash, rinse and thoroughly dry the mixer bowl and beaters so they are free of butter and yolk. Beat all 10 whites until the peaks hold their shape but are still soft, not stiff. Add the separate 1¼ cups meringue sugar and beat for about 1 minute until well mixed. Divide all the meringue equally over the two pans of batter and gently smooth it. Roughly chop the pecans (1 cup) and sprinkle half the cup of nuts over each pan, using the full cup across both layers.

   Uses Both pans, each holding half the cake batter · 10 egg whites for the baked meringue · 1¼ cups sugar for the meringue · 1 cup pecans, roughly chopped and divided between the two cake layers · Water for washing and rinsing the mixer bowl and beaters before whipping the egg whites, as needed

4. 4

   Step 4: Put both assembled cake pans in the preheated oven and bake for about 25 minutes. Check that the cake is cooked through but moist and the baked meringue is set with a lightly tanned crust; continue baking if needed. Remove both pans from the oven.

   Check the baked cake and meringue layers · 25 minUses Both prepared cake pans with all the batter, meringue and pecans

5. 5

   Step 5: Let both fully baked cake layers cool in their pans before releasing them. Keep the meringue toppings intact when handling the delicate layers.

   Uses Both fully baked layers in their pans

6. 6

   Step 6: Release the first cooled cake layer from its pan, remove and discard its parchment, and place it on a serving platter with its meringue facing up. Spread all the strawberry jam (1 cup) over it. Release the second layer, remove its parchment and place it carefully on top, again with the meringue facing up. Cut into 12–14 slices and serve.

   Uses One of the two equal batter-share cooled layers · The other cooled layer · 1 cup strawberry jam for filling