This is the cake my blog is named for and this is the cake Jake and Alice chose as their wedding cake--it is a wonderful and beautiful cake!
For the cake:
9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
2-3/4 tsp. baking powder
1/4 tsp. table salt
1-3/4 cups granulated sugar
2 Tbs. lightly packed finely grated lemon zest
6 oz. (3/4 cup) unsalted butter, completely softened at room
temperature; more for the pans
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
For the filling:
1 recipe Lemon Curd, chilled
For the frosting:
8 oz. (1 cup) unsalted butter, completely softened at room temperature
2 Tbs. lightly packed finely grated lemon zest
3-1/2 cups sifted confectioners’ sugar
3 Tbs. fresh lemon juice
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Make the cake:
Position a rack in the middle of the oven; heat the oven to 350°F.
Generously butter and flour two 8 x 2-inch round cake pans. Sift the
cake flour, baking powder, and salt together into a medium bowl. Pulse
1/4 cup of the sugar with the zest in a food processor until well
combined.
In a large bowl, beat the butter and lemon sugar with an electric
mixer on medium speed until light and fluffy (about 1-1/2 minutes).
Add the remaining 1-1/2 cups sugar and beat until smooth (about 1-1/2
minutes). Beat in a quarter of the milk just until blended. On low
speed, add the flour mixture alternately with the milk in three
batches, scraping the bowl with a rubber spatula; beat just until
blended.
In another large bowl, beat the egg whites with an electric mixer
(with clean beaters or the whip attachment) on medium speed just until
foamy. Add the cream of tartar, increase the speed to medium high, and
beat just until the whites form stiff peaks when the beaters are
lifted. Add a quarter of the whites to the batter and gently fold them
in with a whisk or a rubber spatula; continue to gently fold in the
whites, a quarter at a time, being careful not to deflate the mixture.
Divide the batter evenly between the prepared pans. Smooth the tops
with the spatula. Bake until a pick inserted in the centers comes out
clean, 35 to 40 minutes. Let cool in the pans on a rack for 10
minutes. Run a table knife around the inside of the pans and carefully
invert each cake out onto the rack. Flip them right side up and let
cool completely.
With the palm of one hand pressed on top of a cake layer, cut each in
half horizontally, using a long serrated knife. Put one of the four
cake layers on a serving plate, cut side up. With an offset spatula or
a table knife, spread a generous 1/3 cup chilled lemon curd on top of
the cake layer. Lay another cake layer on top, spread it with another
generous 1/3 cup lemon curd, and repeat with the third cake layer,
using the last 1/3 cup lemon curd. Top with the fourth cake layer.
Make the frosting:
In a medium bowl, beat the butter and lemon zest with an electric
mixer on medium speed until light and fluffy. Add the confectioners’
sugar in batches and beat until light and fluffy. Add the lemon juice
and beat for 1 minute. (You can make the frosting a couple of hours
ahead and keep it, covered, at cool room temperature.)
Frost the cake:
Up to a few hours before serving, spread a thin layer of frosting on
the cake, filling in any gaps as you go. Chill until the frosting
firms a bit, about 1/2 hour. (This "crumb coat" will keep crumbs from
catching on your spatula and marring the finished cake.) Spread the
remaining frosting decoratively over the top and sides of the cake.
Scatter with bits of lemon zest and dragees, or garnish as you like.
Wednesday, July 18, 2012
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