How to Prepare Speedy Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting.

You can cook Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting using 25 ingredients and 28 steps. Here is how you cook it.

Ingredients of Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

1. You need of FOR WHITE CAKE.
2. Prepare of milk, warmed to room temperature.
3. You need of large egg whites , at room temperature.
4. It's of vanilla extract.
5. You need of almond extract.
6. You need of granulated sugar.
7. You need of cake flour, no subsitute.
8. It's of baking powder.
9. It's of salt.
10. Prepare of unsalted butter (1 1/2 sticks ) at room temperature.
11. You need of FOR LEMON CREAM FILLING.
12. Prepare of mascarpone cheese, at room temperature.
13. Prepare of cold heavy whipping cream.
14. It's of lemon curd, homemade or store bought.
15. You need of fresh grated lemon zest.
16. It's of vanilla extract.
17. It's of confectioner's sugar.
18. You need of FOR LEMON WHIPPED CREAM FROSTING.
19. It's of cold water.
20. You need of unflavored gelatin.
21. You need of cold heavy whipping cream.
22. Prepare of confectioner's sugar.
23. You need of fresh lemon juice.
24. It's of fresh grated lemon zest.
25. You need of vanilla extract.

Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting step by step

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. .

Judul: How to Prepare Speedy Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
Rating: 100% based on 788 ratings. 5 user reviews.
George Walborn

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