It is a white cake flavoured with lemon, and I love anything lemony and followed the recipe..though there was a choice to experiment.
The filling was a lemon-buttercream filling that was spread on top of the raspberry preserves layer.
The frosting was buttercream to which blueberry preserves were added. These were then sprinkled with Chocolate strands by my toddler of course who wanted to help.
She was specific that it stay the way she decorated and even wanted a slice of it ...she got her share of the cake...
Since this was picked by the host specifically for its potential of bearing a personal stamp, My stamp was a topping of caramelized whole walnuts.
What you need for the lovely cake
For the Cake
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
1/2 cup blueberry preserves
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.Sift together the flour, baking powder and salt.
Whisk together the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool.
To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream mixed with bluberry preserves here to frost the sides and top.
Decorate as per your will.
The cake was different from the normal white cakes and the chocolate ones...It was neither too sweet nor tart for the amount of lemon used...It was a blend of blueberry, raspberry and lemon and a bit of caramel,chocolates and walnuts and each complimented the other well...My cake may have too many flavours... but none dominated any other .....
Here is a chunk for my lovely readers.and while you replenish with this do check out what the other DB's have been up to as well
My earlier challenges
Lemon Meringue Pie
Tender Potato Bread