Peanut Butter and Jelly Sandwich Cake

• Vegetarian

• Produce

  • 1 Lemon (3-4 tbsp, Juice of large
  • 24 oz Strawberries, fresh

• Refrigerated

  • 6 Egg whites

• Condiments

  • 9 1/2 oz Peanut butter

• Baking & Spices

  • 9 oz All-purpose flour
  • 1 1/2 tsp Baking powder
  • 17 1/2 oz Granulated sugar
  • 4 oz Powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 8 1/2 oz Butter, unsalted
  • 1/4 cup Heavy or whipping cream
  • 6 oz Milk

Found on sugarhero.com

Description

Ingredients

• 9 oz (2 cups) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 2 tsp vanilla extract
• 6 egg whites, at room temperature
• 6 oz (3/4 cup) milk, at room temperature
• 6 oz unsalted butter, at room temperature
• 10½ oz (1½ cups) granulated sugar
• 4 oz (1 cup) powdered sugar
• 9½ oz (1 cup) peanut butter
• 2½ oz (5 tbsp) unsalted butter, at room temperature
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ cup (2 oz) heavy or whipping cream
• 24 oz fresh strawberries, washed, hulled, and coarsely chopped
• Juice of 1 large lemon (3-4 tbsp)
• 7 oz (1 cup) granulated sugar

Directions

• Preheat the oven to 350 F. Spray the loaf-shaped cake pan with nonstick cooking spray.
• Sift together the flour, baking powder, and salt, and set aside for now. Whisk together the vanilla, egg whites, and milk in a separate bowl and set this aside as well.
• Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment. Mix them together on medium speed until light and creamy, about 3-4 minutes. Turn the mixer speed to low and add a quarter of the dry ingredients, and when those are incorporated, add a third of the wet ingredients. Continue to alternate adding wet and dry ingredients, starting and ending with the drys. Once the last streaks of flour disappear, stop the mixer and scrape down the bottom and sides of the bowl with a spatula.
• Pour the cake batter into the prepared pan and smooth it into an even layer. Bake the cake for about 60 minutes, until a toothpick inserted into the center comes out clean. If the top seems to be getting too dark during baking, cover it with loosely tented foil. Cool the cake on a wire rack until it is room temperature before removing it from the pan.
• Combine the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix them together on medium-low speed until theyre combined and the dry sugar disappears, scraping down the bowl with a rubber spatula as you work. Add 2 tablespoons of cream and beat on medium-high speed until the mixture is light, fluffy and smooth. Add up to 2 more tablespoons of cream if necessary, to get a light and smooth texture. The peanut butter frosting can be made in advance and kept in an airtight container in the refrigerator for several days. Let it come to room temperature before spreading it if you make it in advance.
• Combine the strawberries, lemon juice, and sugar in the bowl of a medium saucepan over medium-low heat. Bring the mixture to a low boil and cook, stirring occasionally to prevent scorching, for about 30 minutes. The jam will gradually reduce in volume and thicken up. Periodically test the jam by dabbing a spoonful on a cold plate, then checking the texture. Stop cooking when you have a thick, jammy texture thats not too runny but not too stiff. The jam can be made in advance and kept in an airtight container in the refrigerator for several days.
• Place the cake on a cake cardboard or serving plate. Use a long serrated knife to slice off the brown, rounded top, creating a flat surface on top. Slice the cake into two equal layers. Spread the peanut butter frosting on the bottom layer, going all the way to the edge (depending on your preference, you might not want to use all of the frosting—just add as much as looks good to you!). Spread the strawberry jam on top of the peanut butter frosting, and top with the second cake slice. Cut into small squares to serve.