White Cake How-To
Actress Sharon Stone helps Martha with a Cooking School Lesson making layer cake.
White Layer Cake with Lemon Curd Filling
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White Cake How-To
Actress Sharon Stone helps Martha with a Cooking School Lesson making layer...
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White Frosting How-To
Actress Sharon Stone helps Martha with a Cooking School Lesson making...
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How to Frost a Cake
Actress Sharon Stone helps Martha with a Cooking School Lesson teaching how to...
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The Martha Stewart Show, April 2006
- Yield Makes two 9-inch cakes
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Ingredients
- 3 cups cake flour, (not self-rising)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup milk
- 8 large egg whites
- Seven-Minute Frosting
- 1 cup Lemon Curd
Directions
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
- Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
- Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.
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This cake was very good. The lemon filling was perfect for summertime. I opted to use a butter cream frosting instead of the 7 minute frosting, and they paired nicely.
I made this for my daughter's birthday cake and it was a huge success! I made a tiered cake using 2 9-inch rounds and 2 6-inch rounds, using two batches of batter; the 6-inch round batch made the rounds and 8 cupcakes (which were used to "test" the frosting and lemon filling). The cakes had a light crumb, but help up to the lemon filling and strawberry frosting amazingly well.
This cake is delicious. But I must have done something wrong, because it slid and oozed everywhere! A complete disaster! The curd was really thick, so I don't know what went wrong! Any thoughts? I made the frosting dam per the recipe as well...It was very sad. But it tastes so good we laughed and ate it. But I'd like to know why this happened for next time!
How would I convert this recipe to make two 10-inch cakes?
Has anyone covered this in fondant?? I wonder if it will hold up under the weight??
It sounds really good, can't wait to make it!
This cake is delicious and comes out absolutely gorgeous! I made the cake with the lemon curd and frosting just as the recipe said and it couldn't have looked or tasted better! Great for parties.
I was looking for a highly rated recipe for my daughter's first birthday cake. I was not disappointed! This cake is delicious. Cream cheese frosting topped it off for me!
Truly one of the best cakes I've ever made...so moist, so dense...
I made mine with buttercream frosting instead, since I'm not fond of lemon curd. Everyone had two helpings!
This is one of my favorite cakes; next is yellow cake with chocolate frosting; a really good carrot cake; there are probably a couple more!!! This one is the yummiest (is that a word????) lol-- It is also very good with a raspberry filling. Vicki
I have made this cake several times because it was sooo good! It's ideal for someone's birthday. I have made different fillings other than lemon curd, they all came out great. I'll repeat this recipe again in the future for sure.
I love this cake! It's very good.
But every time I do the bottoms i have to have them in the oven for much more time than in the recepie. l have an electrical oven, not gas, can that be why?
Has anyone tried to use this batter as cupcake batter? And if so what were the temperature and time conversions?
look soooo fluffy, moist and yummy!!!! can't wait to try it.
This is one White Layer Cake recipe that my husband, Michael absolutely loves. I have tried several recipes for white layer cake, but this is the best.
Very moist and flavorfull for the both of us. Will defintely serve to guests in our home.