Saturday, January 24, 2015

Vanilla Cake with Lemon Whipped Cream and Lemon Curd

Today is my birthday.

I am not really one to celebrate my own birthday.

Other people's birthdays, sure!  But I have never really been one who liked having all the attention on me, so I prefer to keep my birthdays low-key...even undetectable.

But this year I decided to make myself a cake.  Don't worry though, I am not the only one eating it, that would be delicious irresponsible and glutinous of me.

This cake is super tasty though.  The cake is a white vanilla cake, with three thin layers of filling; one layer of lemon curd, a layer of lemon whipped cream on top of that, and another layer of lemon curd on top of that.  The "frosting" (since I really don't like frosting) is a lemon whipped cream, made by whipping lemon curd, lemon zest, whipping cream and powdered sugar together to create a light and refreshing topping for the cake.

This would be a great cake for any time of the year, not just birthdays, but for now, I'll enjoy having my cake, and eating it too!





















Vanilla Cake with Lemon Whipped Cream and Lemon Curd

Ingredients:

Cake:

1/2 c. shortening
1 c. sugar
3 tsp vanilla
2 c. flour (minus 1 Tbs)
1 Tbs cornstarch
1 Tbs baking powder
1/2 c. plus 2 Tbs milk
4 egg whites

Lemon Whipped Cream:

1 pint heavy cream
1 1/4 c. lemon curd
1/4 c. powdered sugar
1 tsp lemon zest

Filling:

1 c. lemon curd (divided)

Directions:

Preheat the oven to 350.

Cream together the shortening and sugar until fluffy.  Sift together the flour, cornstarch and baking powder.  In a small bowl, combine the milk and vanilla.  Slowly add the flour mixture alternately with the milk mixture into the shortening mixture, being sure to mix until smooth.

In a separate bowl, whip the egg whites with a hand mixer until the egg whites are foamy.  Fold the egg whites into the batter.

Pour into two greased 9-inch round cake pans.  Bake 20-25 minutes or until an inserted toothpick comes out clean.

Allow the cakes to cool completely before putting on the filling and cream.

Whip the heavy cream and powdered sugar with a hand mixer until soft peaks form.  Stir in the lemon curd and lemon zest and mix until fluffy yet sturdy.

Spread half the lemon curd on top of the bottom layer of cake, spreading it out to the edge.  Spread about half a cup (or more) of the lemon whipped cream over the lemon curd layer, then top with the remaining lemon curd and spread to the edges.  Top with the second layer of cake.

Spread the remaining lemon whipped cream on the sides and top of the cake as your would frosting.

Enjoy!

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