2 Layer Lemon Cake With Earl Grey Tea Frosting Food

2-LAYER LEMON CAKE WITH EARL GREY TEA FROSTING

Steps:

• Center a rack in the oven and preheat to 350 (F). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
• In a medium bowl, whisk together 2 1/4 cups cake flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
• In another medium bowl, whisk together 1 1/4 cups milk and 4 egg whites. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 1/2 cups sugar and 2 teaspoons lemon zest on low speed, until the sugar is moist and fragrant. Add 1 stick of butter to the lemon and sugar mixture and beat at medium speed until the butter and sugar are very light and fluffy. Beat in 1/2 teaspoon of lemon extract, then add one third of the flour mixture, still beating on medium speed.
• Beat in half of the milk and egg mixture (from the third step), then beat in half of the remaining ingredients until incorporated. Add the rest of the milk and egg mixture, beating until the batter is homogenous, then add the last of the dry ingredients and continue beating until just incorporated.
• Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake 30 to 35 minutes, or until the cakes are well risen and springy to the touch. A toothpick inserted in the center of each cake round should come out clean.
• Transfer the cakes to a cooling rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up.
• While the cakes are still warm, poke both rounds all over with a fork. Make the lemon glaze by stirring together 1/4 cup sugar and 3 tablespoons lemon juice in a small bowl. Use a rubber spatula to divide glaze evenly and spread all over the tops of each cake round.
• When the cakes have cooled, frost each cake with Earl Grey tea frosting (recipe follows).
• Beat 2 egg whites in the bowl of a stand mixer fitted with a whisk attachment until the egg whites are foamy and thick. They should have the ability to mound, but not peak -- if they've started to peak, you've overbeaten the egg whites.
• In a saucepan, combine 1 cup sugar, 1/4 teaspoon cream of tartar, 1/3 cup strongly brewed Earl Grey tea, and 1/8 teaspoon salt. Boil for 3 - 4 minutes, or until all the sugar is dissolved.
• Begin beating egg whites (from the first step) again and slowly pour in the boiling sugar syrup (from the second step) in a slow stream. Continue to beat on high for 4 minutes or until stiff peaks form.
• Add 1/4 black tea by the tablespoon, beating after each addition. Continue to beat until frosting reaches desired consistency -- it took me about another 3 minutes or so. The whole process should take around 7 minutes. Use frosting immediately.

TEA CAKES WITH EARL GREY ICING

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.
• Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.
• Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

EASY LEMON LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
• Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
• Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
• For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
• Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

LEMON LAYER CAKE FOR TWO

Steps:

• Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
• Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth.
• Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
• Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
• Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely.
• To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes).
• Add half of the lemon curd and beat to mix.
• To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that.
• Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
• Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.

LEMON LAYER CAKE

Steps:

• Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
• For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
• Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).