More Great Recipes: Cake


Willa's White Butter Velvet Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Willa's cake


Ingredients You'll Need

4 ½ large egg whites
1 cup milk
2 ¼ teaspoon lemon extract
3 cups sifted cake flour
1 ½ cup sugar
1 tablespoon and 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon butter (must be softened)
Lemon Curd Filling
Ingredients:
4 large egg yolks
½ cup and 2 teaspoons sugar
3 fluid oz lemon juice (freshly squeezed, about 2-3 large lemons)
4 tablespoons unsalted butter
pinch of salt
2 teaspoons for lemon zest


Directions

Ingredients:
4 ½ large egg whites
1 cup milk
2 ¼ teaspoon lemon extract
3 cups sifted cake flour
1 ½ cup sugar
1 tablespoon and 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon butter (must be softened)
Instructions:
Preheat oven to 350 degrees F.
Butter and flour two 9-inch cake pans (line with parchment if you wish).
In a medium bowl lightly combine the egg whites, ¼ cup milk, and lemon extract.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining ¾ cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 ½ minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about ½ full. Bake 25 to 35 minutes or until a tester inserted near the pressed lighting in the center.
Let the cakes cool.
Lemon Curd Filling
Ingredients:
4 large egg yolks
½ cup and 2 teaspoons sugar
3 fluid oz lemon juice (freshly squeezed, about 2-3 large lemons)
4 tablespoons unsalted butter
pinch of salt
2 teaspoons for lemon zest
Instructions:
In a heavy non-corrodible saucepan beat the yolks and sugar until well blended. Stir in the remaining ingredients except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. The mixture will change from translucent to opaque and being to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. Whenever steam appears, remove briefly from heat, stirring constantly, to keep from boiling. When the curd has thickened, pour at once into a strainer. Press the back of a spoon until only coarse residue remains. Discard the residue. Stir in lemon zest and cool.


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