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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Adapted from Joy of Cooking. this also makes 24 cupcakes Ingredients:
1 cup butter |
2 cups sugar |
3 cups self rising flour |
4 eggs |
1 cup milk |
1 teaspoon vanilla |
2 cups lemon curd |
5 tablespoons water |
1/4 teaspoon cream of tartar |
1 1/3 cups sugar |
2 egg whites |
1 tablespoon corn syrup |
1 teaspoon vanilla |
Directions:
1. for cake:
2. cream butter until fluffy. add sugar and cream 6 minutes.
3. add eggs one at a time
4. alternate adding flour and milk, starting and ending with flour.
5. add vanilla, mix until combined.
6. pour into 3 greased 9 in cake pans and level, dropping each 3 times to get bubbles out
7. bake at 350 for 25- 30 minutes.
8. cool completely.
9. for frosting:.
10. whisk first 5 ingredients together in a large stainless bowl.
11. place bowl in a large deep skillet with 1 inch simmering water.
12. beat on low speed until it reaches 140 degrees- dont stop beating while it's in the water, if you have to remove the bowl to take temp, do so.
13. beat on high speed (in the water) exactly 5 minutes.
14. remove from heat, add vanilla and beat 2-3 more minutes until cool
15. assemble:.
16. spread lemon curd between the layers and frost with the 7 minute frosting.
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