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Lemon Curd Layer Cake

Source of Recipe


From "The Flavors of Bon Appétit 2000"



List of Ingredients



• -- Lemon Curd --
  
• 2-1/3 cups sugar
  
• 2 tsp cornstarch
  
• 1 cup fresh lemon juice
  
• 4 large eggs
  
• 4 large egg yolks
  
• ¾ cup (1½ sticks) unsalted butter, cut into ½-inch pieces
  
• .
  
• -- Frosting --
  
• ¾ cup powdered sugar
  
• 2 cups chilled whipping cream
  
• .
  
• -- Cake --
  
• 1½ cups cake flour
  
• 1½ cups sugar
  
• 2½ tsp baking powder
  
• ¾ tsp salt
  
• 4 large egg yolks
  
• ¼ cup vegetable oil
  
• ¼ cup orange juice
  
• 1½ tsp grated lemon peel
  
• 8 large egg whites
  
• ¼ tsp cream of tartar
  
• Lemon slices, halved, patted dry
  






Instructions



1. For lemon curd:
   Combine 2-1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into a medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
   
   
2. For frosting:
   Beat powdered sugar and 1¼ cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in three additions. Chill until firm, at least 4 hours.
   
   
3. For cake:
   Preheat oven to 350° F. Butter and flour three 9-inch cake pans with 1½-inch-high sides; line bottoms with parchment paper. Whisk 1½ cups cake flour, ½ cup sugar, 2½ teaspoons baking powder, and ¾ teaspoon salt in large bowl. Add 4 yolks, ¼ cup vegetable oil, orange juice, lemon peel, and ¾ cup curd to bowl (do not stir). Combine whites and ¼ teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in three additions.
   
   
4. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks and peel off parchment. Cool cakes completely.
   
   
5. Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place one cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving ¾-inch plain border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared one day ahead; refrigerate.) Place lemon slices between mounds of frosting.
   
   Makes 8 to 10 servings.