Cranberry-Lemon Stripe Cake Recipe

Name: Cranberry-Lemon Stripe Cake Recipe
Ingredients: 8 large eggs, whites and yolks separated; 2/3 cup plus 2 tablespoons (140 grams) white sugar, plus 1 1/2 tablespoons; 1 tablespoon lemon juice, plus zest of 1 lemon; 1/2 cup plus 1 tablespoon (80 grams) all-purpose flour; 1/8 teaspoon salt; Confectioners’ sugar, for dusting; 1 8-ounce bag (225 grams) frozen cranberries; 1/3 cup (75 grams) white sugar; 1/4 cup (85 grams) light corn syrup; 1/2 cup plus 1 tablespoon (120 grams) white sugar; 4 large egg yolks; 1 1/4 cups plus 1 tablespoon (300 grams) unsalted butter cut into small cubes, at room temperature; 1/2 cup cranberry purée; 1/2 teaspoon vanilla extract

cooking.nytimes.com

This small, rich, impressive cake is a bit of a magic trick It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers The key is to make a...

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Ingredients

8 large eggs, whites and yolks separated
2/3 cup plus 2 tablespoons (140 grams) white sugar, plus 1 1/2 tablespoons
1 tablespoon lemon juice, plus zest of 1 lemon
1/2 cup plus 1 tablespoon (80 grams) all-purpose flour
1/8 teaspoon salt
Confectioners’ sugar, for dusting
1 8-ounce bag (225 grams) frozen cranberries
1/3 cup (75 grams) white sugar
1/4 cup (85 grams) light corn syrup
1/2 cup plus 1 tablespoon (120 grams) white sugar
4 large egg yolks
1 1/4 cups plus 1 tablespoon (300 grams) unsalted butter cut into small cubes, at room temperature
1/2 cup cranberry purée
1/2 teaspoon vanilla extract