Lemon-scented white Cake with Milk Chocolate Frosting
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Lemony White Cake
- 2 1⁄4 cups cake flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 1⁄2 cups sugar
- 2 teaspoons finely grated lemons, zest of
- 1⁄2 teaspoon lemon extract
- 1⁄2 cup egg white (from about 4 large eggs)
- 1 1⁄4 cups milk
-
Milk Chocolate Ganache
- 2 lemons, zest of, removed in long strips
- 2 cups heavy whipping cream
- 4 tablespoons unsalted butter, soft
- 20 ounces milk chocolate, into 1/4 inch pieces
- 4 ounces bittersweet chocolate, into 1/4 inch pieces
directions
- Two 9-inch round pans, 1 1/2 to 2 inches deep, buttered and lined with buttered parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside.
- Use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes.
- Beat in the lemon zest and extract.
- In a bowl, whisk together the egg whites and milk.
- Add a third of the flour mixture to the butter and sugar mixture and beat until smooth.
- Scrape down bowl and beaters.
- Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture.
- Scrape bowl and beaters.
- Beat in remaining liquid until absorbed, followed by remaining flour mixture.
- Scrape well after each addition.
- Divide batter between prepared pans and smooth top evenly.
- Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean.
- Cool layers in pans for 5 minutes, then invert to racks to cool.
- Peel off paper.
- If prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.
- To make the ganache, place the pieces of zest in a saucepan and add the cream.
- Place over low heat and bring to a simmer.
- Remove from heat and allow to steep about 5 minutes.
- Remove zest from cream with a slotted spoon and discard them.
- Add butter to the cream and bring to a boil over low heat.
- Remove from heat and add chocolates.
- Shake pan to submerge chocolate and allow to stand 5 minutes.
- Whisk smooth, then cool to room temperature.
- Ganache will thicken to spreading consistency.
- To finish, put one layer right side up on a platter or cardboard.
- Place ganache in mixer bowl and beat until light, about 20 seconds.
- Using an offset spatula, spread the layer with about a third of the ganache.
- Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost.
- Spread the top and sides of the cake evenly with most of the remaining ganache, but save about 1/2 to 1/3 cup to pipe decorations on top of the cake.
- After smoothing the outside of cake, use a pastry bag fitted with a medium star tube, and pipe a series of rosettes around the top rim of the cake.
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RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!