The key to this light and fluffy sheet cake lies in the chiffon method: whipped egg whites are gently folded into the batter, resulting in a soft, airy texture. Topped with a delicate mascarpone whipped cream and fresh berries, this cake is a refreshing dessert, ideal for summer gatherings.
9x13-inch baking pan (at least 2 inches deep) :Available at Amazon
Parchment paper (to line the bottom of the pan):Available at Amazon
Stand mixer or hand mixer with whisk attachment:Available at Amazon
Large mixing bowls (for egg whites and batter):Available at Amazon
Spatula or large whisk (for folding in the meringue):Available at Amazon
Measuring cups and spoons:Available at Amazon
Sifter(for dry ingredients like flour, sugar, baking powder, and salt):Available at Amazon
Zester (for lemon or orange zest):Available at Amazon
Cooling rack:Available at Amazon
Plastic wrap (to cover the cake while cooling):Available at Amazon
Offset spatula (for spreading jam and whipped cream):Available at Amazon
Large knife (for slicing the cake into portions):Available at Amazon
Prepare the cake: Preheat the oven to 350°F (175°C). Grease the bottom of a 9x13-inch pan with butter or shortening, then line it with parchment paper.
Make the meringue: Using a stand mixer fitted with a whisk attachment, whip the egg whites on medium-high speed for 1 minute until frothy. Gradually add 3/4 cup of sugar, continuing to whip until medium-stiff peaks form (about 3 minutes). Transfer the meringue to a clean bowl and set aside.
Prepare the batter: Wipe out the mixing bowl, then sift together the cake flour, remaining 3/4 cup sugar, baking powder, and salt. Add the lemon zest. Stir in the oil, buttermilk, vanilla, and egg yolks, blending on low speed. Once combined, scrape the bowl and mix on medium speed for 1 minute.
Incorporate the meringue: Gently fold one-third of the meringue into the batter until just incorporated. Repeat with half of the remaining meringue, then fold in the final portion until fully mixed.
Bake the cake: Pour the batter into the prepared pan, gently tapping it on the counter to remove any large air bubbles. Bake for 33-36 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then cover with plastic wrap and cool completely (about 4 hours).
Prepare the whipped cream: In the mixer, combine the mascarpone, confectioners' sugar, vanilla, and salt. Mix on low speed until combined, then beat on medium speed until smooth. Gradually add the cream while mixing on low. Increase the speed to medium-high and whip until medium-stiff peaks form (2-3 minutes).
Assemble the cake: Spread a thin layer of berry jam over the cake, leaving a slight border. Top with whipped cream, spreading evenly. Use a knife to mark 12 slices (3 rows of 4). Decorate each slice with mixed berries, and serve.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Covering the cake while warm locks in moisture, eliminating the need for a syrup soak. Pre-scoring the whipped cream ensures clean, neat slices when serving.
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