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

Name: Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: FOR WHITE CAKE; 1 cup milk, warmed to room temperature; 6 large egg whites , at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 3/4 cup granulated sugar; 2 1/4 cups cake flour, no subsitute; 4 teaspoons baking powder; 1 teaspoon salt; 6 ounces unsalted butter (1 1/2 sticks ) at room temperature; FOR LEMON CREAM FILLING; 8 ounces mascarpone cheese, at room temperature; 1 cup cold heavy whipping cream; 1/3 cup lemon curd, homemade or store bought; 2 teaspoons fresh grated lemon zest; 1 teaspoon vanilla extract; 1 cup confectioner's sugar; FOR LEMON WHIPPED CREAM FROSTING; 2 tablespoon cold water; 1 1/2 teaspoon unflavored gelatin; 1 1/2 cup cold heavy whipping cream; 1/3 cup confectioner's sugar; 1 tablespoon fresh lemon juice; 1 teaspoon fresh grated lemon zest; 1/2 teaspoon vanilla extract

fenway @Fenway

This is a moist almost creamy Ihite layer cake, it has a wonderfully tender texture. Its filled with a tangy sweet lemon filling and frosted with a light lemon whipped cream for a bright light delicious cake

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Ingredients

45 mins

12 servings

FOR WHITE CAKE
1 cupmilk, warmed to room temperature
6large egg whites , at room temperature
1 teaspoonvanilla extract
1/4 teaspoonalmond extract
1 3/4 cupgranulated sugar
2 1/4 cupscake flour, no subsitute
4 teaspoonsbaking powder
1 teaspoonsalt
6 ouncesunsalted butter (1 1/2 sticks ) at room temperature
FOR LEMON CREAM FILLING
8 ouncesmascarpone cheese, at room temperature
1 cupcold heavy whipping cream
1/3 cuplemon curd, homemade or store bought
2 teaspoonsfresh grated lemon zest
1 teaspoonvanilla extract
1 cupconfectioner's sugar
FOR LEMON WHIPPED CREAM FROSTING
2 tablespooncold water
1 1/2 teaspoonunflavored gelatin
1 1/2 cupcold heavy whipping cream
1/3 cupconfectioner's sugar
1 tablespoonfresh lemon juice
1 teaspoonfresh grated lemon zest
1/2 teaspoonvanilla extract

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Steps

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
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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
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25

Garnish with fresh blueberries, strawberrys and sprinkles
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Cooksnaps

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fenway @Fenway

on March 13, 2016 23:10

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.