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Special Occasion White Cake

Summer birthday cake

White Cake

In a medium bowl, mix the egg whites, ¹/₄ cup of the milk, the vanilla and the almond extract. In a large bowl, mix the flour, cornstarch, and baking powder using an electric mixer on low for 30 seconds.

Add the butter and the remaining ³/₄ cup milk and mix on low until moistened. Mix on medium for approximately 1¹/₂ minutes, then add the egg white mixture in three batches, mixing for 20 seconds after each addition.

Scrape down the sides of the bowl and perform any necessary additional mixing with a rubber spatula.

Spread in two greased and floured 9" round pans. Bake at 350°F or until done. Let sit in the pans for roughly 10 minutes, then unmold onto racks and cool.

Filling

Mix the Meringue. Place a sheet of foil on a cookie sheet and mark a 9" ring on it. Put the meringue into the piping container of your choice (a 1 quart zip-loc bag, zipped shut with a bottom corner cut off to form a ¹/₂" opening makes an excellent piping container). Starting in the center of the disk, pipe a spiral of meringue onto the foil.

Bake at 200°F for 2 to 2¹/₂ hours or until dry but not beginning to color. Cool.

Shortly before serving, slice the peaches thinly into a small bowl. Add the brown sugar and stir gently.

Assembly

Slice each layer of cake horizontally into two thin half layers. Place one bottom half layer on the serving plate. Arrange half the peaches in a single layer on top, then cover with a top half layer. Spread ¹/₂ cup of cream on the cake, then place the cooked meringue on it. Spread a second ¹/₂ cup of cream over the meringue. Place the second bottom half layer on the cream, then layer the rest of the peaches and the final half layer of cake on top.

Pour the remaining cream over the top of the cake and spread it around to encourage it to flow down the sides of the cake. Garnish with whole strawberries around the base and sliced strawberries on top.