Vanilla Layer Cake With Lemon Cream Filling And Lemon Whipped Cream Frosting Recipe by fenway
Cooking Instructions 45 mins 1 Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray 2 Whisk in a bowl egg whites, milk, vanilla and almond extract 3 Whisk flour, sugar, baking powder and salt in another bowl 4 Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low 5 Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added 6 Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting 7 MAKE LEMON CREAM FILLING 8 Whip the cream until it holds its shape 9 In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth 10 11 Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color 12 MAKE LEMON WHIPPED CREAM FROSTING 13 Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes 14 Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream 15 Whip the cream until soft peaks form 16 Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape 17 ASSEMBLE CAKE 18 Place 1 cake layer, bottom up on serving plate 19 Spread with 1/2 of lemon cream filling 20 Top with second cake layer, bottom up 21 Spread with remaining lemon cream filling 22 Top with last third layer, bottom up 23 Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing 24 25 Garnish with fresh blueberries, strawberrys and sprinkles 26 27 28 1 Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray 1 Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray 2 Whisk in a bowl egg whites, milk, vanilla and almond extract 2 Whisk in a bowl egg whites, milk, vanilla and almond extract 3 Whisk flour, sugar, baking powder and salt in another bowl 3 Whisk flour, sugar, baking powder and salt in another bowl 4 Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low 4 Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low 5 Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added 5 Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added 6 Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting 6 Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting 7 MAKE LEMON CREAM FILLING 7 MAKE LEMON CREAM FILLING 8 Whip the cream until it holds its shape 8 Whip the cream until it holds its shape 9 In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth 9 In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth 10 10 11 Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color 11 Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color 12 MAKE LEMON WHIPPED CREAM FROSTING 12 MAKE LEMON WHIPPED CREAM FROSTING 13 Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes 13 Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes 14 Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream 14 Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream 15 Whip the cream until soft peaks form 15 Whip the cream until soft peaks form 16 Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape 16 Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape 17 ASSEMBLE CAKE 17 ASSEMBLE CAKE 18 Place 1 cake layer, bottom up on serving plate 18 Place 1 cake layer, bottom up on serving plate 19 Spread with 1/2 of lemon cream filling 19 Spread with 1/2 of lemon cream filling 20 Top with second cake layer, bottom up 20 Top with second cake layer, bottom up 21 Spread with remaining lemon cream filling 21 Spread with remaining lemon cream filling 22 Top with last third layer, bottom up 22 Top with last third layer, bottom up 23 Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing 23 Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing 24 24 25 Garnish with fresh blueberries, strawberrys and sprinkles 25 Garnish with fresh blueberries, strawberrys and sprinkles 26 26 27 27 28 28 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sugar cookies! Snickerdoodle Cookies! Honey Garlic Crockpot Meatballs Creamy avocado pasta Chocolate Eclair No Bake Cake Sugar cookies! Snickerdoodle Cookies! 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