Deviled Eggs with Curry. Flourless Chocolate Cake with Chocolate Glaze. Rib-Eye Steaks with Béarnaise Butter. Orange and Roasted Garlic Shrimp Skewers. Ginger and Vanilla Bean Crème Brûlée. What do these irresistible recipes have in common? They are all signature dishes featured in The Flavors of Bon Appétit 2000, a special collection of the magazine's best recipes.In this delicious look back at 1999, you'll discover the tastiest trends the year had to offer.
Tall and beautiful, sweet and tart, this cake gets lots of flavor from a tangy lemon curd made from scratch. Begin this recipe at least a day ahead, or up to a week ahead if that' s more convenient.
Servings: 8 to 10
LEMON CURD
2 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
FROSTING
3/4 cup powdered sugar
2 cups chilled whipping cream
CAKE
1 1/2 cups cake flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large egg yolks
1/4 cup vegetable oil
1/4 cup orange juice
1 1/2 teaspoons grated lemon peel
8 large egg whites
1/4 teaspoon cream of tartar
Lemon slices, halved, patted dry
FOR LEMON CURD:
Combine 2 1/3 cups sugar and 2 teaspoons comstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
FOR FROSTING:
Beat powdered sugar and 1 1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.
FOR CAKE:
Preheat oven to 350 degrees F. Butter and flour three 9-inch diameter cake pans with 1 1/2-inch-high sides; line bottoms with parchment paper. Whisk 1 1/2 cups cake flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder and 3/4 teaspoon salt in large bowl. Add 4 yolks, 1/4 cup vegetable oil, orange juice, lemon peel and 3/4 cup curd to bowl (do not stir). Combine whites and 1/4 teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions.
Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.
Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving 3/4-inch plain border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared 1 day ahead, refirigerate.) Place lemon slices between mounds of frosting
