This is my first post for The Daring Bakers. This months recipe was selected by Morven of Food Art and Random Thoughts. Check our her blog and check out The Daring Bakers blog to see other peoples results.
WOW! What a cake. I loved every part of this cake. I have always wanted to make this kind of butter cream icing. My favorite bakery from home, Bethel Bakery had icing like this. Who knew it was so easy to make. For this challenge I stayed pretty true to the original. I used lime zest instead of lemon in the batter. I stuck with the raspberry preserves in the layers and also added fresh berries to the top of my cake.
I had a bit of trouble cutting the two cakes in half. I always cut unevenly, as you can see in the layers. It doesn't effect the taste, but visually is unappealling. I have seen people use dental floss and pull through the cake instead of cutting, maybe I will try next time.
I think the next time I make this cake I will just make a vanilla butter cream, or almond and put a custard or pastry cream in the layers. I think toasted almonds on the out side instead of coconut would be great too.
For the Cake:
2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick unsalted butter, at room temperature
½ teaspoon pure lemon extract
For the Butter cream:
1 cup sugar
4 large egg whites
3 sticks unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
2/3 cup seedless raspberry preserves,
Stirred vigorously or warmed gently till spreadable
About 1 ½ cups sweetened shredded coconut
Getting ready: Center a rack in the oven and preheat to 350 degrees F. Butter two 9-x-2 –inch round cake pans and line the bottom of each with parchment paper. Put the pans on a baking sheet.
To make the cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle attachment, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, and then add 1/3 of the flour mixture, still beating on medium speed. Beat in half of the milk /egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch. Transfer the cakes to cooling racks and cool or 5 minutes, then unmold them and peel off paper liners. Invert and cool to room temperature right side up.
To make the Butter cream: Put the sugar and egg whites in a heat proof mixing bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like a shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the butter cream on medium-speed until it is thick and very smooth, 6-10 minutes. During this time, the butter cream may curdle or spate-just keep beating and it will come together again. On medium speed, gradually beat in the lemon Juice, waiting until each addition is absorbed before adding more, and then add the vanilla. You should have a shiny, smooth, velvety, pristine white bitter cream. Press a piece of plastic against the surface of the butte cream and set aside briefly.
To assemble the cake: Using a sharp serrated knife, and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up in a cake plate. Spread it with on third of the preserves. Cover the jam evenly with about a quarter of the butter cream. Top with another layer, spread with preserves and butter cream and then do the same with the third layer (you’ll have used all the jam and have butter cream left over). Place the last layer cut side down on the top of the cake and uses the remaining butter cream to frost the sides and top. Press the coconut into the frosting, patting gently all over the sides and top.
Baking: From My Home to Yours
Page 250-252 by Dorie Greenspan