LEMON CURD LAYER CAKE
"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."
FOR THE 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
FOR THE FROSTING:
3/4 cup powdered sugar
2 cups chilled heavy (whipping) cream
FOR THE CAKE:
1 1/2 cups cake flour
1 1/2 cups sugar, divided use
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 garnish)
TO MAKE THE LEMON CURD:
Combine 2 1/3 cups sugar and 2 teaspoons cornstarch 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.)
TO MAKE THE 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.
TO MAKE THE 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); set aside.
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; set aside.
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.
TO FILL AND FROST THE CAKE:
Spoon 1 cup frosting into pastry bag fitted with plain round tip (for piping); 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, refrigerate.)
TO GARNISH BEFORE SERVING:
Place lemon slices between mounds of frosting
Makes 1 (9-inch, 3-layer) cake, 8-10 servings
Adapted from source: The Flavors of Bon Appetit 2000
"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."
FOR THE 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
FOR THE FROSTING:
3/4 cup powdered sugar
2 cups chilled heavy (whipping) cream
FOR THE CAKE:
1 1/2 cups cake flour
1 1/2 cups sugar, divided use
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 garnish)
TO MAKE THE LEMON CURD:
Combine 2 1/3 cups sugar and 2 teaspoons cornstarch 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.)
TO MAKE THE 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.
TO MAKE THE 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); set aside.
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; set aside.
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.
TO FILL AND FROST THE CAKE:
Spoon 1 cup frosting into pastry bag fitted with plain round tip (for piping); 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, refrigerate.)
TO GARNISH BEFORE SERVING:
Place lemon slices between mounds of frosting
Makes 1 (9-inch, 3-layer) cake, 8-10 servings
Adapted from source: The Flavors of Bon Appetit 2000
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!