Cake taken from i am Baker
Basic White Cake
2 large eggs separated
1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/8 tsp cream of tartar
Directions:
Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
Preheat oven to 350 degrees. Butter and flour two 8in (I used 9in) pans.
Put sifted flour, baking powder, and salt into a bowl and set aside.
Using an electric mixer ( I love that this recipe calls for an electric mixer as I do not even own a KitchenAid Mixer), beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
Now you are going to add your flour mixture and milk. Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.
In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. Now, take your rubber spatula and fold your eggs whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.
Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point I place the cakes directly into the freezer and leave them there for at least an hour. This locks in moisture and also makes it easier to frost.
Butter cream taken from Honey and Jam
For the Buttercream:
1 cup sugar4 large egg whites3 sticks (12 ounces) unsalted butter, at room temperature1/4 cup fresh lemon juice (from 2 large lemons)1 teaspoon pure vanilla extract
To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny, smooth, velvety, pristine white buttercream.
Homemade Lemon Curd
1/4 cup fresh lemon juice (usually requires 1-2 lemons)
2 teaspoons finely grated lemon zest
1/3 cup sugar
4 egg yolks
3 Tablespoons butter (I use unsalted)
Directions ~
Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water). Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it's thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool. Store in the refrigerator up to 2 weeks.
Recipe source- Cupcakes by Pamela Clark
