Lemon-Lime Curd-Filled White Cake Topped with Whipped Cream Frosting
Title: Got a Citrusy Celebration Ahead? This Show-Stopping Four-Layer Cake is Your Ticket to Success!
With its tangy lemon-lime curd filling and zesty whipped cream frosting, this stunning four-layer citrus cake is an impressive choice for birthday parties or family gatherings. Follow this step-by-step guide to create this delicious masterpiece!
Ingredients (Compacted and Reorganized)
For the Lemon-Lime Curd:- 12 egg yolks (Save 6 for the cake)- 1 1/2 cups granulated sugar- Zest and Juice from Lemons and Limes (Approx. 8-10 lemons and 4-6 limes)- 1/2 tsp salt- 2 1/4 sticks unsalted butter
For the Candied Zest (Optional):- Zest from 3 lemons and 3 limes- 2 1/2 cups granulated sugar- 1 1/2 cups water
For the White Cake:- 2 cups cake flour- 2 tsp baking powder- 1/2 tsp salt- 1 1/2 cups granulated sugar- 12 tbsp unsalted butter- Zest from 1-2 lemons and 2 limes- 1 tsp vanilla extract- 1/2 cup whole milk- 6 egg whites
For the Frosting:- 2 cups cold heavy cream- 1/4 cup granulated sugar- 2 tsp vanilla extract
Instructions ( Streamlined and Rewritten for Clarity)
For the Lemon-Lime Curd:1. Gently cook the ingredients together in a double boiler, whisking constantly until it thickens to the consistency of mayonnaise.2. Remove from heat and gradually whisk in room-temperature butter until melted and incorporated.3. Strain the curd to remove any solids, then chill until set (at least 3 hours, or up to 3 days ahead).
For the Candied Zest (Optional):1. Julienne lemon and lime zest with a vegetable peeler, avoiding the white pith as much as possible.2. Blanch the zest strips in boiling water, Drain and repeat, then simmer in sugar-water until translucent (about 30 minutes).3. Coat the zest in sugar, Let cool and dry, then store at room temperature for up to 5 days.
For the Cake:1. Whisk dry ingredients together, then beat sugar, butter, and zest in a stand mixer until light and fluffy.2. Add vanilla extract, then alternating dry and wet ingredients, mix until just incorporated.3. Fold in beaten egg whites until no pockets remain.4. Divide batter among 2 greased and floured 8-inch cake pans, then bake until golden and a toothpick inserted comes out clean (about 30 minutes). Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
For the Frosting:1. Chill mixer bowl and whisk attachment, then whip heavy cream, sugar, and vanilla until medium peaks form.
To Assemble:1. Trim cake layers, then spread curd between layers, following the order of cake-curd-cake-curd-cake-curd-cake-frosting.2. Sprinkle candied zest (if using) over the top and press into the sides (if desired).3. Enjoy your masterpiece!
Extra Tips:- For a bright and tender white cake, use bleached cake flour such as Swan's Down Cake Flour, Softasilk Cake Flour, or homemade bleached all-purpose flour.- The curd and zest can be prepared up to 3 days ahead. The completed cake is best served immediately.- This recipe is part of our birthday cake recipe gallery. Happy baking!
- The tangy lemon-lime curd filling in the show-stopping four-layer citrus cake is formed by gently cooking together 12 egg yolks, granulated sugar, the zest and juice from lemons and limes, salt, and unsalted butter in a double boiler.
- Uncategorized under the optional adding of candied zest, the process involves julienne lemon and lime zest, blanching them in boiling water, simmering them in sugar-water until translucent, coating them in sugar, and letting them cool and dry for up to 5 days at room temperature.
- The nutritional details for the displayed citrus cake may vary based on individual ingredient portions and specific dietary requirements, but the main components include a white cake, lemon-lime curd filling, and zesty whipped cream frosting.
- In the unorganized list of ingredients, it's noted that aussiedlerbote doesn't appear to be an essential component for this citrusy celebration cake recipe.
