Triple Layer Lemon Cake
This recipe comes from Abby Mandel’s Cuisinart Classroom (© 1980, 1982) and is designed for a food processor.
1 ¾ cups cake flour
2 tsp. baking powder
¾ tsp. baking soda
¾ tsp. table salt
3 large eggs, separated
1 ¼ cups granulated sugar
2 tbsp. water
1 ½ sticks unsalted butter at room temperature, cut into 6 pieces
¼ cup orange juice
Zest of 1 lemon
2 Tbs. fresh lemon juice
1 ½ tsp. Lemon extract
¾ cup sour cream
· Butter three 8-inch round cake pans. Line the bottoms with waxed or parchment paper and butter the paper
· Preheat the oven to 350 and adjust 2 oven racks close to the middle level
· Stir the dry ingredients together in a mixing bowl. Assemble all the other ingredients and a 1 quart mixing bowl conveniently near the food processor
· Metal Blade: put the egg whites and ¼ cup sugar into a clean work bowl and turn the machine on. After 8 seconds, pour the water through the feed tube and process for 2 minutes, or the egg whites are whipped and hold their shape. With a rubber spatula, gently transfer the mixture to the mixing bowl. It is not necessary to wash the work bowl
· Process the egg yolks and remaining sugar for 1 minute. Add the butter and zest and process for 1 minute, stopping once to scrape down the sides of the work bowl. Add the orange and lemon juices and lemon extract and process for 10 seconds. Add the sour cream and process for 5 seconds. Add the dry ingredients, arranging them in a ring around the work bowl. Spoon the egg whites onto the dry ingredients in a ring. Pulse the machine twice. Run a spatula around the sides of the work bowl, to loosen the mixture. Pulse the machine 2 – 3 times, just until the batter is mixed. Some streaks of egg white may be visible; do not over process.
· With a rubber spatula, transfer the batter into the prepared pans. Tap the pans gently on the counter top to remove any air pockets. Bake the cakes in the preheated oven for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean. Set the pans on cake racks for 10 minutes, then loosen each cake around the edge with a sharp knife and invert onto the rack to cool completely.
· Set one layer on a serving platter. Spread evenly ½ to 2/3 cup of the Lemon Curd filling. Top with the second layer and spread an equal amount of filling. Add the top layer and cover the top and sides with the Whipped Cream topping. Refrigerate at least 30 minutes before serving.
Lemon Curd Filling:
Zest of 1 lemon removed with a
2/3 cup sugar
5 large egg yolks
½ cup lemon juice
1 stick unsalted butter, melted and hot
· Metal Blade: Mince the lemon zest and sugar by pulsing the machine until zest is as fine as the sugar. Add the egg yolks, lemon juice and salt and process for 10 seconds to blend. With the machine running, pour the hot melted butter through the feed tube.
· Pour the mixture into a small sauce pan and cook over low heat, stirring constantly with a wooden spoon until thickened.. DO NOT let the mixture boil at any time.
· Cool the curd at room temperature, cover and refrigerate it. It will keep for 2 – 3 months in the covered jar in the refrigerator. If it becomes too thick, process for 1 – 2 seconds with the metal blade.
Whipped Cream Topping:
4 tbsp. instant nonfat dry milk
½ cup confectioners’ sugar
2 cups whipping cream chilled
1 tsp. lemon extract
· Metal Blade: Put the dry milk and sugar in the work bowl and turn the machine on. Pour the whipping cream through the feed tube and process for 1 minute, or until it thickens. Add the lemon extract and process 5 seconds.
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