Is this it?
Debbie/NJ: ISO: Marilyn in Florida...Rec.: Absolutely the best yellow cake..
Posted: Mar 17, 2005 5:44 AM
Marilyn, I made this cake...pulling out 1/4 cup of flour and replacing with cornstarch, and I can't figure out what I did wrong because the cake was not moist but dry. The buttercream frosting was fabulous, and I used Lisa's (below) lemon curd which is definitely a keeper for me. It was so good...I want to make more and just eat the lemon curd with a spoon by itself! Do you have any ideas on what could have gone wrong? Thanks for your imput. Date: Sat, 05 Mar 2005 00:13:30 GMT From: Marilyn in FL "Absolutely The Best Yellow Cake" adapted from Carole Walter's "Great Cakes" & Lemon Buttercream (adapted John McNair) Absolutely The Best Yellow Cake Yield- 3 (9-inch) layers or 14 servings. 3 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, room temp 2 cups superfine sugar 4 eggs 1 1/2 teaspoons vanilla extract 1 cup milk 1. Place oven rack in lower third of oven. Heat oven to 350 F. Sift together flour, baking powder and salt; set aside. Cut butter into 1-inch pieces; place in bowl of electric mixer. Beat on medium-high speed until smooth and light in color, 1 1/2 to 2 minutes. Add sugar, 1 tablespoon at a time, beating well after each addition and scraping bowl occasionally, about 8 minutes. 2. Add eggs, 1 at a time, beating 1 minute after each addition and scraping sides of bowl as needed. Blend in vanilla; reduce speed to medium-low. Beat in flour mixture in 4 parts, alternating with milk, starting and ending with the flour and beating just until incorporated after each addition. 3. Spoon batter into three 9-inch buttered cake pans; bake until cake is golden brown on top and tester inserted in the center of the cake comes out clean, about 35 minutes. Place cake pans on cooling racks; cool to room temperature. Turn cake out onto rack to cool completely. Cake may be stored in an airtight container up to 5 days. Nutrition information per serving Calories ...............330 Fat........... 15 g (9 sat.) Carbohydrate .....45 g Cholesterol ......95 mg Sodium ......... 125 mg Protein ................ 4.3 g ***********************
Lemon Buttercream Icing Yield: Enough for a 9-inch three-layer cake, or 14 servings. Adapted from John McNair's Cakes. 6 egg yolks 3/4 cup sugar 1/2 cup light corn syrup Juice of 2 lemons 4 sticks (2 cups) unsalted butter, at room temperature, cut in pieces 1 tablespoon vanilla extract (optional enhancement: replace vanilla with 1/2 tsp pure lemon extract) 1. Beat egg yolks in a bowl of an electric mixer on medium-high speed until creamy and pale yellow, about 5 minutes. Place the sugar, corn syrup and lemon juice in a saucepan over medium-high heat. Heat to a boil without stirring; remove from heat immediately. 2. Drizzle a bit of the hot syrup into the eggs yolks (avoid the beaters) and beat; repeat until all the syrup has been added. Beat until mixture cools to room temperature, about 20 minutes. Beat in butter, l piece at a time. Beat in vanilla. Recipe note: A luscious buttercream adds the perfect coat to the well-dressed cake. To make a plain buttercream from this recipe, adapted from James McNair's Cakes, simply omit the lemon juice. To enhance the lemon flavor, substitute 1/2 teaspoon pure lemon extract for the vanilla. Nutrition information per serving Calories ................335 Fat ........28 g (17 sat.) Carbohydrate....,21 g Cholesterol .... 160 mg Sodium ........... 20 mg Protein ................ 1.5 g Marilyn's Notes: This is one of those cakes that, when all is said and done, you just step back and can't believe you made something this good/pretty/delicious. I don't buy superfine sugar, so I imagine that I used the food processor or blender and buzzed it. And I believe I used the lemon extracts in the icing, rather than the vanilla. Although it bakes 3 layers, I only used two: split them and put lemon curd (Fine Cooking recipe) between those layers, then freezer strawberry jam with extra lemon juice/rind in the middle layer to bump up the color punch when it was sliced. Coated the outside with the buttercream and then used more to pipe a border around the bottom and top. The icing is a delight to work with....I had one of those el cheapo plastic piping bag with disposable tips and this icing made me look like a pro. I can highly recommend this cake/icing for a real ego-boost. **************************************
15 Feb 2005 22:33:30 GMT From: Lisa/LA (trajan99_no spam_@hotmail.com ()) I am addicted to this - REC: Lemon Curd (can be canned) I made several batches of this with Meyer lemons, and it is absolutely fabulous! I wish I would have kept more of it for myself. The only thing is I didn't get the yield it states, not quite 3 cups from each batch. This is from mistral at 55834.2 - REC: Lemon curd for canning (one recipe, there are more out there!) Don't overcook this. Lemon curd is done when you can dip a spoon into the cooked curd mixture and then wipe a finger across the back of the spoon and the finger will be clearly visible--the curd will not run back into the finger trace. Pull off heat AS SOON as this test happens correctly or the eggs will curdle and your lemon curd will be gritty with small egg particles. It will still be tasty, but the texture won't be there! Lemon or Lime Curd 4 teaspoons grated lemon or lime peel 2/3 cup lemon or lime juice 5 eggs 1 cup sugar 1/2 cup (1/4 lb.) butter or margarine, melted Prepare and sterilize three 1/2-pint canning jars. Combine lemon peel, lemon juice, eggs, and sugar in a blender; whirl until well blended. With blender on lowest speed, gradually add butter in a thin stream. Transfer mixture to a small, heavy pan. Cook over low heat, stirring constantly, until mixture is thick enough to mound slightly when dropped from a spoon (6 to 8 minutes). Fill prepared, hot jars with lemon curd to 1/8 inch of rims. Wipe rims clean; top with hot lids, then firmly screw on rings. Process jars of lemon curd in BWB for 10 minutes. Store in a cool place for up to 1 year. Makes 3 cups.
