My younger daughter and I have been craving cake for a few days now and as much as I wanted to control it, I just could not keep the thought of eating one out of my mind (God! Help my soul).After much thought we decided for this pretty looking cake, elegant with a tight crumb and filled with my favourite rasberry jam and lemony hot meringue butter-cream frostin .Yum♡
FOR THE CAKE
2 1/4 cups cake flour
1 tbsp baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
FOR THE BUTTER CREAM
1 cup sugar
4 large egg whites
3 sticks unsalted butter, at room temperature
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
2/3 cup seedless raspberry jam, stirred vigorously or warmed gently until spreadable
About 1 1/2 cups sweetened shredded coconut
- Preheat the oven to 180 degree centigrade.
- Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round buttered parchment or wax paper.
- Sift the flour, baking powder and salt in a bowl and set aside.
- Whisk together the milk and egg whites in a medium bowl.
- Put the sugar and lemon zest in a large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with a hand mixer beat at a medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch a toothpick inserted or a thin knife inserted should come out clean. Transfer the cakes to cooling racks and let them cool completely.
- To make the buttercream put the sugar and egg whites in a 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 touch about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.
- Working with the hand mixer beat the meringue on medium speed until it is cool, about 5 minutes. 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 extract. You should have a shiny, smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside.
- To assemble the cake set one of the cooled cakes, with its top side down, on a cake stand or plate and spread it with the jam, cover the jam evenly with buttercream, then top that with the second cake, regular way up and spread the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.
- The cake actually is four layered but as I was in real rush I did not slice the layers but if you wish to slice it then this is what you do –
- Using a serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cake plate protected by strips of parchment or wax paper. Spread it with one third of the jam cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting gently all over the sides and top.