Nothing says spring like this cake....one of my favorites.
Cake:
2 Tbsp vegetable shortening
5 eggs, separated
1 Tbsp lemon juice
1 cup sugar
1/2 tsp salt
1 cup flour
Frosting:
6 Tbsp butter, softened
1/4 cup plus 2 Tbsp milk or cream
2 tsp vanilla
Pinch of salt
1 box (3-1/4 cups) confectioners' sugar
2 squares bitter chocolate
1. To make the cake: Preheat the oven to 325. Line the bottoms of two 8" round cake pans with waxed paper (cut to fit); grease paper and pan with shortening.
2. Beat the egg yolks with the lemon juice until thick, about 10 minutes. Gradually add 3/4 cup sugar and beat until it's dissolved, about 10 minutes. Set asied.
3. In a separate bowl, beat the egg whites until foamy; add the salt and continue beating until soft peaks form. Slowly add remaining 3/4 cup sugar; beat until stiff but not dry. Fold 1/4 of the beateds into the yolk mixture. Spoon the remaining whites over the yolk mixture and sift the flour on top. Gently fold, only until blended.
4. Spoon the batter into the pans. Bake about 25 minutes, or until a toothpick comes out clean. Invert the pans on a rack and let cool completely, about 30 minutes.
5. To make frosting: Beat the butter, milk, vanilla, and salt in a medium bowl. Slowly add the confectioners' sugar; mix until thick and creamy. Beat on high 5 to 10 more minutes. Frost the top of one layer; stack the other on top and frost all around. Melt the chocolate in a double boiler and drizzle over the frosted cake.
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