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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 Green Living In The Cooking area Can save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active participation. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.
Let’s begin with something quite simple, changing the actual light bulbs. Of course you shouldn’t confine this to only the kitchen. You need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. These bulbs are energy-efficient which means electricity consumption is lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. It goes further than merely swapping the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The family spends a lot of time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in some other rooms, not just the kitchen. Try keeping the lights off unless you absolutely need them, and see exactly how much electricity you can save.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Natural living is definitely something we can all perform, without difficulty. Typically, all it takes is a bit of common sense.
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. You can cook vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you do it.
The ingredients needed to prepare Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Prepare FOR WHITE CAKE
- Get 1 cup milk, warmed to room temperature
- Get 6 large egg whites , at room temperature
- Take 1 teaspoon vanilla extract
- Get 1/4 teaspoon almond extract
- Provide 1 3/4 cup granulated sugar
- Get 2 1/4 cups cake flour, no subsitute
- Get 4 teaspoons baking powder
- Get 1 teaspoon salt
- Get 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
- Take FOR LEMON CREAM FILLING
- Use 8 ounces mascarpone cheese, at room temperature
- Get 1 cup cold heavy whipping cream
- You need 1/3 cup lemon curd, homemade or store bought
- Provide 2 teaspoons fresh grated lemon zest
- Prepare 1 teaspoon vanilla extract
- Provide 1 cup confectioner's sugar
- Take FOR LEMON WHIPPED CREAM FROSTING
- You need 2 tablespoon cold water
- You need 1 1/2 teaspoon unflavored gelatin
- Prepare 1 1/2 cup cold heavy whipping cream
- Prepare 1/3 cup confectioner's sugar
- Take 1 tablespoon fresh lemon juice
- Provide 1 teaspoon fresh grated lemon zest
- Take 1/2 teaspoon vanilla extract
Instructions to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
- Whisk in a bowl egg whites, milk, vanilla and almond extract
- Whisk flour, sugar, baking powder and salt in another bowl
- Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
- Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
- 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
- MAKE LEMON CREAM FILLING
- Whip the cream until it holds its shape
- In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
- Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
- MAKE LEMON WHIPPED CREAM FROSTING
- Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
- 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
- Whip the cream until soft peaks form
- Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
- ASSEMBLE CAKE
- Place 1 cake layer, bottom up on serving plate
- Spread with 1/2 of lemon cream filling
- Top with second cake layer, bottom up
- Spread with remaining lemon cream filling
- Top with last third layer, bottom up
- Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
- Garnish with fresh blueberries, strawberrys and sprinkles
White Cake with Lemon-Lime Curd Filling and Whipped Cream Frosting Recipe. This is a really nice coffee time cake to make, a delicious almond cake filling in a crisp pastry case. This lemon cake recipe features a lemon frosting and lemon curd filling. Try this flavorful lemon Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla.
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