Lemon Layer Cake

from the Episode: Lemon Layer Cake
The filling can be made a day ahead and refrigerated, but it will become quite
stiff; fold it with a rubber spatula to loosen it before spreading onto the
cake. For neater slices, dip a knife into hot water before cutting the cake.
Leftovers can be stored covered in the refrigerator, with the cut side of the
cake covered tightly with plastic wrap, for up to 3 days.

Serves 10 to 12
Lemon Curd Filling

1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen

Cake

2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk , room temperature
6 large egg whites , room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but
still cool

Fluffy White Icing

2 large egg whites
1 cup granulated sugar (7 ounces)
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon corn syrup


See Illustrations Below: Assembling a Four-Layer Cake

FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl; sprinkle
gelatin over top. Heat remaining lemon juice, sugar, and salt in medium
nonreactive saucepan over medium-high heat, stirring occasionally, until sugar
dissolves and mixture is hot but not boiling. Whisk eggs and yolks in large
nonreactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into
eggs, then return mixture to saucepan. Cook over medium-low heat, stirring
constantly with heatproof spatula, until mixture registers 170 degrees on
instant-read thermometer and is thick enough to leave trail when spatula is
scraped along pan bottom, 4 to 6 minutes. Immediately remove pan from heat and
stir in gelatin mixture until dissolved. Stir in frozen butter until
incorporated. Pour filling through fine-mesh strainer into nonreactive bowl (you
should have 3 cups). Cover surface directly with plastic wrap; refrigerate until
firm enough to spread, at least 4 hours.

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with
parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk,
egg whites, and vanilla.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar,
baking powder, and salt at low speed. With mixer running at low speed, add
butter one piece at a time; continue beating until mixture resembles moist
crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to crumbs
and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
With mixer running at low speed, add remaining 1/2 cup milk mixture; increase
speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl.
Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly
between cake pans; using rubber spatula, spread batter to pan walls and smooth
tops.

Bake until toothpick inserted in center of cakes comes out clean, 23 to 25
minutes. Loosen cakes from sides of pans with small knife, cool in pan 10
minutes, then invert onto greased wire rack; peel off parchment. Invert cakes
again; cool completely on rack, about 1 1/2 hours.

TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake
into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake
plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving
1/2-inch border around edge; using cardboard round, gently replace top layer.
Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of
second cake into place. Spread remaining cup filling on top. Using cardboard
round, place top layer of second cake. Smooth out any filling that has leaked
from sides of cake; cover with plastic wrap and refrigerate while making icing.

FOR THE ICING: Combine all ingredients in bowl of standing mixer or large
heatproof bowl and set over medium saucepan filled with 1 inch of barely
simmering water (do not let bowl touch water). Cook, stirring constantly, until
mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
Remove bowl from heat and transfer mixture to standing mixer fitted with whisk
attachment. Beat on medium speed until soft peaks form, about 5 minutes.
Increase speed to medium-high and continue to beat until mixture has cooled to
room temperature and stiff peaks form, 5 minutes longer. Using icing spatula,
spread frosting on cake. Serve. (Cake can be refrigerated for up to 1 day before
serving.)




Step-by-Step: Assembling a Four-Layer Cake

Place cooled cake layers on top of each other and make 1/8-inch-deep cut into
side of each cake layer.
With long, serrated knife, use sawing motion to cut cakes in half horizontally
so that each cake forms 2 layers.

Assemble cake, aligning cuts in each layer. Stacking layers in their original
orientation conceals uneven cutting.


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