Lemon-scented white Cake with Milk Chocolate Frosting Recipe

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Lemon-scented white Cake with Milk Chocolate Frosting
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Ingredients
14
Count
Nutrition
403
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Two 9-inch round pans, 1 1/2 to 2 inches deep, buttered and lined with buttered parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees.
  2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside.
  3. Use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes.
  4. Beat in the lemon zest and extract.
  5. In a bowl, whisk together the egg whites and milk.
  6. Add a third of the flour mixture to the butter and sugar mixture and beat until smooth.
  7. Scrape down bowl and beaters.
  8. Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture.
  9. Scrape bowl and beaters.
  10. Beat in remaining liquid until absorbed, followed by remaining flour mixture.
  11. Scrape well after each addition.
  12. Divide batter between prepared pans and smooth top evenly.
  13. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean.
  14. Cool layers in pans for 5 minutes, then invert to racks to cool.
  15. Peel off paper.
  16. If prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.
  17. To make the ganache, place the pieces of zest in a saucepan and add the cream.
  18. Place over low heat and bring to a simmer.
  19. Remove from heat and allow to steep about 5 minutes.
  20. Remove zest from cream with a slotted spoon and discard them.
  21. Add butter to the cream and bring to a boil over low heat.
  22. Remove from heat and add chocolates.
  23. Shake pan to submerge chocolate and allow to stand 5 minutes.
  24. Whisk smooth, then cool to room temperature.
  25. Ganache will thicken to spreading consistency.
  26. To finish, put one layer right side up on a platter or cardboard.
  27. Place ganache in mixer bowl and beat until light, about 20 seconds.
  28. Using an offset spatula, spread the layer with about a third of the ganache.
  29. Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost.
  30. Spread the top and sides of the cake evenly with most of the remaining ganache, but save about 1/2 to 1/3 cup to pipe decorations on top of the cake.
  31. After smoothing the outside of cake, use a pastry bag fitted with a medium star tube, and pipe a series of rosettes around the top rim of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.61 Kcal (1686 kJ)
Calories from fat 172.39 Kcal
% Daily Value*
Total Fat 19.15g 29%
Cholesterol 54.12mg 18%
Sodium 180.66mg 8%
Potassium 315.28mg 7%
Total Carbs 52.95g 18%
Sugars 25.74g 103%
Dietary Fiber 1.14g 5%
Protein 6.48g 13%
Vitamin C 5.7mg 10%
Vitamin A 0.1mg 3%
Iron 2.1mg 12%
Calcium 156.8mg 16%
Amount Per 100 g
Calories 224.24 Kcal (939 kJ)
Calories from fat 96.02 Kcal
% Daily Value*
Total Fat 10.67g 29%
Cholesterol 30.14mg 18%
Sodium 100.62mg 8%
Potassium 175.6mg 7%
Total Carbs 29.49g 18%
Sugars 14.34g 103%
Dietary Fiber 0.63g 5%
Protein 3.61g 13%
Vitamin C 3.2mg 10%
Vitamin A 0.1mg 3%
Iron 1.2mg 12%
Calcium 87.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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