Name: Juliet Jernigan
Currnet Location: Los Angeles
Day Job: Set designer
Daily Uniform: A dress and pink lipstick
My imagination is stirred by: Maps
I’m amazing at cooking: For other people
In the kitchen, I swear by: The food I grew up on. My mother never once cooked fish and therefore it really intimidates me.
I like to dance to: Little Richard
I can’t stop buying: Peaches!
This week, I’m cooking for: A few girlfriends I had over for dessert to welcome an old friend to LA.
The perfect breakfast is: Cereal, but I have some good secrets if there are guests.
Carbs are: Too good to be that evil
The taste I couldn’t live without: SALT.
If I could cook for anyone: Steak and potatoes for Clive Owen
My most treasured possessions are: My Grandmother’s jewelry
Most incredible dinner out: A very specific order at Izaka-Ya in West Hollywood
Comfort food is: BBQ ribs and baked beans
My Motto: Sleep when you die
STRAWBERRY CREAM CAKE
12 Tablespoons of room temperature butter (unsalted)
2 cups of sugar
4 eggs room temperature
3/4 cup of sour cream room temperature
1/2 teaspoon of orange zest (lemon works too)
1/2 teaspoon of pure vanilla extract
1/2 teaspoon of pure almond extract
2 cups of all purpose flour
1/4 cup of cornstarch
1/2 teaspoon of kosher salt
1 teaspoon of baking soda
Preheat Oven to 350 (F) degrees
Prepare 2 8inch round cake pans, butter them, line the bottom with parchment paper, butter again and dust with flour.
In a medium bowl cream together butter and sugar with an electric mixer. When butter is fluffy add eggs one and a time, followed by the sour cream, vanilla, almond and finally the zest.
In a separate bowl sift together the remaining dry ingredients (flour, cornstartch, salt, and baking soda). Slowly beat in flour mixture into the butter mixture in 3 parts.
When blended smooth, split the batter evenly among the 2 cake pans. Bake for 40-45 minutes at 350, or until a fork comes out clean. Let the cakes cool completely.
For the filling make fresh whip cream, using an electric mixer whip cream, sugar and vanilla until stiff peaks form. Finally, cut and hull 1 pint of fresh strawberries.
Once cool, place one cake on a stand as the base, cover the center with whipped cream, saving a little more than half for the top. Scatter with strawberries, and add the 2nd cake on top. Cover with the remainder of whip cream and strawberries.