Recipes...Lemon Raspberry Layer Cake with Meringue Frosting cake
components
Cake
three/four cup + 2 tablespoons all-cause flour*
2 teaspoons baking powder
four large eggs
3 tablespoons + three tablespoons Imperial Sugar greater exceptional Granulated Sugar
1/eight teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Zest of one lemon, no white bitter pith
Moistening Syrup
half of cup water
half cup Imperial Sugar extra first-class Granulated Sugar
1/four cup lemon juice
1 cup correct satisfactory raspberry preserves/jam
Meringue
6 massive egg whites
1 1/four cups Imperial Sugar more quality Granulated Sugar
1 container (6 oz.) sparkling raspberries
1 field (16 oz) sparkling strawberries or extra raspberries
*Spoon & Sweep approach: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup without delay into flour bag will firmly % flour ensuing in too much flour required for recipe.
directions
Preheat oven to 350°F
Butter and flour an 8 or 9 inch spherical cake pan. cut a round piece of parchment paper and line bottom of pan and set apart. Sift collectively flour and baking powder and set aside.
Separate eggs, make certain that no egg yolk enters egg whites as egg whites do no longer whip when traces of yolk is gift.
In bowl whip egg yolks for a minute. upload first indexed 2 tablespoons sugar and whip till aggregate is light in color and makes thick ribbons, approximately 10 minutes. Set aside.
In separate bowl whip egg whites, 2nd indexed 3 tablespoons sugar and cream of tartar on medium speed to smooth medium peaks. the usage of a hand held spatula fold whipped egg whites into whipped egg yolk combination. Do not overfold to save you the aggregate from collapsing. Sprinkle lemon zest onto batter, but do no longer fold in yet.
add 1/2 of the flour and lightly fold till incorporated, upload the final flour and combine making sure a light mixture. Scrape in pan and place in oven.
Bake till the center of cake bounces again while gently pressed with a finger or an inserted toothpick comes out smooth, about 33-37 mins.
in the meantime put together moistening syrup via boiling water and sugar. dispose of from warmth while boiled for 1 minute. allow to chill absolutely before including lemon juice.
the usage of a serrated knife, slice cooled cake horizontally in three layers. vicinity one layer on a serving platter.
the usage of a pastry brush or a spoon, moisten first cake layer with one 0.33 of moistening syrup.
spread half of raspberry preserves over moistened cake layer.
cowl with 2nd cake layer and repeat moistening technique and unfold closing jam. cover with closing cake layer and moisten with final syrup. Set aside.
For meringue integrate egg whites, and sugar in a bowl and whip over low simmering water to one hundred forty five°F. put off from heat and keep whipping the use of a machine till meringue is thick, fluffy and has cooled.
Frost cake with meringue. healthy remaining meringue in a pastry bag with a medium pastry tip and decorate a border onto cake.
Use a blow torch to brown meringue or vicinity for just a minute in a 500°F oven.
permit cool earlier than redecorating with berries.
Cake
three/four cup + 2 tablespoons all-cause flour*
2 teaspoons baking powder
four large eggs
3 tablespoons + three tablespoons Imperial Sugar greater exceptional Granulated Sugar
1/eight teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Zest of one lemon, no white bitter pith
Moistening Syrup
half of cup water
half cup Imperial Sugar extra first-class Granulated Sugar
1/four cup lemon juice
1 cup correct satisfactory raspberry preserves/jam
Meringue
6 massive egg whites
1 1/four cups Imperial Sugar more quality Granulated Sugar
1 container (6 oz.) sparkling raspberries
1 field (16 oz) sparkling strawberries or extra raspberries
*Spoon & Sweep approach: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup without delay into flour bag will firmly % flour ensuing in too much flour required for recipe.
directions
Preheat oven to 350°F
Butter and flour an 8 or 9 inch spherical cake pan. cut a round piece of parchment paper and line bottom of pan and set apart. Sift collectively flour and baking powder and set aside.
Separate eggs, make certain that no egg yolk enters egg whites as egg whites do no longer whip when traces of yolk is gift.
In bowl whip egg yolks for a minute. upload first indexed 2 tablespoons sugar and whip till aggregate is light in color and makes thick ribbons, approximately 10 minutes. Set aside.
In separate bowl whip egg whites, 2nd indexed 3 tablespoons sugar and cream of tartar on medium speed to smooth medium peaks. the usage of a hand held spatula fold whipped egg whites into whipped egg yolk combination. Do not overfold to save you the aggregate from collapsing. Sprinkle lemon zest onto batter, but do no longer fold in yet.
add 1/2 of the flour and lightly fold till incorporated, upload the final flour and combine making sure a light mixture. Scrape in pan and place in oven.
Bake till the center of cake bounces again while gently pressed with a finger or an inserted toothpick comes out smooth, about 33-37 mins.
in the meantime put together moistening syrup via boiling water and sugar. dispose of from warmth while boiled for 1 minute. allow to chill absolutely before including lemon juice.
the usage of a serrated knife, slice cooled cake horizontally in three layers. vicinity one layer on a serving platter.
the usage of a pastry brush or a spoon, moisten first cake layer with one 0.33 of moistening syrup.
spread half of raspberry preserves over moistened cake layer.
cowl with 2nd cake layer and repeat moistening technique and unfold closing jam. cover with closing cake layer and moisten with final syrup. Set aside.
For meringue integrate egg whites, and sugar in a bowl and whip over low simmering water to one hundred forty five°F. put off from heat and keep whipping the use of a machine till meringue is thick, fluffy and has cooled.
Frost cake with meringue. healthy remaining meringue in a pastry bag with a medium pastry tip and decorate a border onto cake.
Use a blow torch to brown meringue or vicinity for just a minute in a 500°F oven.
permit cool earlier than redecorating with berries.
