Wednesday, September 7, 2011

White Cake with Lemon Curd and Cream Cheese Frosting

Following up on the lemon curd post, we're going to use it to make a cake! A delicious lemony cake!



I got the recipe off of Epicurious, which I made some adjustments to since their recipe was for a giant cake, and I am only making a small little itty bitty cake.



Ingredients:
1-1/4 sticks of unsalted butter, softened (plus additional for greasing pans)
2-1/4 cups cake flour, sifted (plus additional for dusting pans)
1 teaspoon baking powder
pinch of salt
3/4 cup milk (whole preferred)
1/2 tablespoon vanilla extract
1 cup sugar
4 large eggs, whites and yolks divided
pinch of cream of tartar (optional)

I separated the ingredients into four sections:









I snuck in some cream of tartar to help stiffen the egg whites, but you don't have to.

1. Arrange oven rack in middle position and preheat oven to 350°F. Butter cake pans and line bottom of each with round of parchment. Butter paper, then dust pans with flour, knocking out excess.

2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.

4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites (and cream of tartar) until they hold stiff peaks.

5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Divide batter between prepared pans and smooth tops.

6. Bake cakes until tops are springy to touch and testers come out clean, about 30 minutes for 6-inch cake, 45 minutes for 9-inch cake, and 60 minutes for 12-inch cake. Cool cakes in pans on racks 30 minutes. Turn out cakes onto racks, peel off parchment, and cool cakes completely.


This is the batter after step 3!


The cake cooling in it's pan waiting to be transfered to the cooling rack!


As for the cream cheese frosting... It's just a block of soften cream cheese that's been beaten until fluffy and then add powdered sugar and cream until you get the texture you want. Maybe throw in some vanilla extract. Easy peasy. You don't even need a recipe. I made the Chopping Block whip up the frosting. :D

To assemble the cake, slice the cakes to however many layers you desire. I wanted five layers, so I made five layers. Put down a layer of cake, top with lemon curd, stack another layer of cake and repeat. Then you frost the whole thing with your cream cheese frosting! The Chopping Block and I got a little crazy with the piping tips, but it was so fun! She's a great cake froster! She made a "crumb" layer and everything. I'm telling you, she's super fancy.


1 comment: