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INGREDIENTS
CAKE
baking spray
2 1/2 cups cake flour, not self rising
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
5 large eggs
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup sour cream
LEMON FILLING
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cups water
2 large egg yolks
1/2 cups fresh lemon juice
2 tablespoons unsalted butter
FLUFFY FROSTING
3 large egg whites
3/4 cups sugar
3 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sweetened flaked coconut
DIRECTIONS
Cake: Heat oven to 350˚F. Coat 2 (9x2-inch) round cake pans with baking spray. In a bowl, mix flour, baking powder, and salt. In a bowl of an electric mixer, at medium-high speed, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form. Fold into batter; spread in prepared pans. Bake 32 to 34 minutes. Let cakes cool in pans on wire rack 10 minutes; turn cakes out. Cool completely.
Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Whisk in water, yolks, and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
Fluffy Frosting: In a heat-proof bowl, mix all ingredients except extracts and coconut. Using a handheld electric mixer, beat 1 minute. Place bowl over a pot of simmering water, making sure bowl doesn't touch water. On high speed, beat until stiff, shiny peaks form, 7 minutes. Remove bowl from heat; add extracts. Beat 5 minutes, or until frosting is cool. Frost cake. Sprinkle with coconut.
CAKE
baking spray
2 1/2 cups cake flour, not self rising
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
5 large eggs
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup sour cream
LEMON FILLING
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cups water
2 large egg yolks
1/2 cups fresh lemon juice
2 tablespoons unsalted butter
FLUFFY FROSTING
3 large egg whites
3/4 cups sugar
3 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sweetened flaked coconut
DIRECTIONS
Cake: Heat oven to 350˚F. Coat 2 (9x2-inch) round cake pans with baking spray. In a bowl, mix flour, baking powder, and salt. In a bowl of an electric mixer, at medium-high speed, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form. Fold into batter; spread in prepared pans. Bake 32 to 34 minutes. Let cakes cool in pans on wire rack 10 minutes; turn cakes out. Cool completely.
Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Whisk in water, yolks, and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
Fluffy Frosting: In a heat-proof bowl, mix all ingredients except extracts and coconut. Using a handheld electric mixer, beat 1 minute. Place bowl over a pot of simmering water, making sure bowl doesn't touch water. On high speed, beat until stiff, shiny peaks form, 7 minutes. Remove bowl from heat; add extracts. Beat 5 minutes, or until frosting is cool. Frost cake. Sprinkle with coconut.
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