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Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

Before you jump to Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vanilla layer cake with lemon cream filling and lemon whipped cream frosting recipe. To make vanilla layer cake with lemon cream filling and lemon whipped cream frosting you need 25 ingredients and 28 steps. Here is how you do that.

The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Get FOR WHITE CAKE
  2. Prepare 1 cup milk, warmed to room temperature
  3. Use 6 large egg whites , at room temperature
  4. Get 1 teaspoon vanilla extract
  5. Prepare 1/4 teaspoon almond extract
  6. You need 1 3/4 cup granulated sugar
  7. Take 2 1/4 cups cake flour, no subsitute
  8. Take 4 teaspoons baking powder
  9. Use 1 teaspoon salt
  10. Use 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
  11. Provide FOR LEMON CREAM FILLING
  12. Provide 8 ounces mascarpone cheese, at room temperature
  13. Provide 1 cup cold heavy whipping cream
  14. Take 1/3 cup lemon curd, homemade or store bought
  15. You need 2 teaspoons fresh grated lemon zest
  16. Use 1 teaspoon vanilla extract
  17. Use 1 cup confectioner's sugar
  18. Prepare FOR LEMON WHIPPED CREAM FROSTING
  19. Take 2 tablespoon cold water
  20. You need 1 1/2 teaspoon unflavored gelatin
  21. Get 1 1/2 cup cold heavy whipping cream
  22. Provide 1/3 cup confectioner's sugar
  23. Get 1 tablespoon fresh lemon juice
  24. Provide 1 teaspoon fresh grated lemon zest
  25. You need 1/2 teaspoon vanilla extract
Steps to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  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
  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
  25. Garnish with fresh blueberries, strawberrys and sprinkles

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