RLB's white velvet cake vs. chiffon cake?
I'm planning on making a strawberry custard layer cake -- just layers of white cake with lightly macerated strawberries and pastry cream in between, frosted with a cooked flour frosting.
The recipes I've been looking at all call for a chiffon cake, I assume because they are kept refrigerated. (they all use whipped cream to frost). I don't particularly care for the sponginess and lack of butter in a chiffon cake and would much prefer a moist cake with a tender crumb like the white velvet cake. Since I'm using the cooked flour frosting instead of whipped cream, I don't have to serve the cake cold and can let it come to room temperature. But I do need to make the cake the day before and keep it in the fridge overnight.
Will the white velvet cake suffer from being made the day before and refrigerated? Or am I better off sucking it up and making a chiffon cake?
i'm confused why you have to refrigerate the cake? if you assemble the day before, the berries will seep into the cake, affecting the texture and color. you can make the layers the day before and leave at room temp, well wrapped and then finish it a few hours before serving.