Lemon Scented White Cake
This white cake is made with only egg whites and is very light and clean tasting. It makes a great base for a multitude of rich and tasty fillings and frostings. I like it filled with tangy Lemon Curd
and sweet Vanilla Buttercream
10 fl oz
4 fl oz
unsalted butter, diced & softened
finely grated lemon zest
egg whites (about 4 large)
- Butter and line two 9 inch round pans, 1½-2 inch deep.
- Set rack at the middle of oven and preheat to 350 degrees.
- Sift the flour, baking powder and salt onto a piece of parchment or wax paper and set aside.
- Using an electric mixer on medium speed beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the zest and the extract.
- In a separate bowl, whisk together the egg whites and milk.
- Add ⅓ of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down the bowl and beaters.
- Beat in ½ the milk and egg mixture until incorporated, then beat in another ⅓ of the flour. Scrape down the bowl and beaters.
- Beat in the remaining liquid until absorbed, followed by the remaining flour mixture. Scrape well after each addition.
- Divide the mixture evenly between the prepared pans and smooth the tops gently.
- Bake for about 30-35 minutes, until well risen and a toothpick inserted in the centre emerges clean.
- Cool the layers in pan for 5 minutes, then invert onto racks to cool. Peel off the paper.
- Decorate or store when cooled completely.
- Lemon & Vanilla Fill with Lemon Curd and decorate with vanilla buttercream.
- Coconut After masking with buttercream, press sweetened shredded coconut around the outside.
- Lemon & Raspberry Fill with seedless raspberry preserve, mask with lemon buttercream. Press toasted sliced almonds around the outside.
- Milk Chocolate Fill and mask with Lemon Scented Milk Chocolate Ganache.
Posted by Victoria : January 27, 2006 12:11 PM to Cakes & Cookies
| Freezer Friendly
- If making in advance, wrap in double layers of plastic wrap and chill for several days in the refrigerator or freeze.
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