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Pound cake with strawberry frosting
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Strawberry frosting:
1 cup vegetable shortening
1/2 cup (1 stick) butter, room temperature
4 cups powdered sugar
3/4 cup strawberry jam, or to taste
Cake:
3 tablespoons butter for greasing pans
1/2 cup butter
4 1/2 cups sugar
9 eggs, separated
4 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
6 tablespoons (or so) strawberry jam
To make frosting: Place the shortening and butter in the bowl of a mixer, and mix on low speed until well combined and creamy. Gradually add the powdered sugar until fully incorporated. Add strawberry jam. Set aside.
To make cake: Heat oven to 350 degrees. Grease two 10-inch cake pans with butter, and line bottoms with parchment paper. Grease the tops of the parchment paper as well.
Beat the 1/2 cup butter in a mixer on low speed until creamy and fluffy. Add the sugar, and blend well. Add the egg yolks one at a time until mixed in. In a separate bowl, combine the flour, baking soda and salt. Alternately add wet and dry ingredients by adding the flour mixture and then the sour cream to the butter mixture until smooth. The batter will be a bit thick at this stage. Whip the egg whites to stiff peaks, and gently fold into the batter until they are completely incorporated.
Divide the batter between the pans. Bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing them from the pans. Make sure the cakes are completely cooled before frosting. Cover the bottom layer with a layer of strawberry jam, leaving at least a 1/2-inch edge unfrosted all around. Cover jam with strawberry frosting. Spread jam on bottom of second layer and place on top. Frost top and sides of the cake with the strawberry frosting.
Source Jessica Haskell
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