Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
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
Open in Cookpad AppCooking Instructions
- 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
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“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.
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