Paulas Lemon Cake With 7 Minute Frosting Food

WACKY LEMON CAKE WITH 7-MINUTE LEMON FROSTING

Steps:

• Preheat oven to 350°.
• Make cake - sift dry ingredients together in 8 x 8 pan and make 3 holes.
• Pour vinegar in first hole, vegetable oil in second hole, and almond extract in third hole.
• Pour cold lemon juice and water over everything.
• Mix all ingredients thoroughly (do not beat).
• Bake in same 8 x 8 pan that ingredients were mixed in for 35 minutes or until center is firm.
• Cool completely.
• Make frosting - combine sugar, water, cream of tartar and salt in saucepan.
• Bring to boil, stirring until sugar dissolves.
• While beating constantly, very slowly add sugar syrup to egg white in mixing bowl.
• Continue beating until stiff peaks form (about 7 minutes).
• Beat in extracts.
• Smooth frosting over cooled wacky lemon cake.
• Enjoy!

PAULA'S LEMON CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
• To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
• To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
• To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

7-MINUTE FROSTING

Steps:

• Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer.
• Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula.

SEVEN-MINUTE FROSTING FOR LEMON POPPY-SEED LADY CAKE

Steps:

• In a small saucepan, combine 1 1/2 cups sugar with the corn syrup and 1/4 cup water. Place over medium heat, stirring occasionally until sugar has dissolved.
• Raise heat, and bring to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue boiling 5 to 7 minutes, or until a candy thermometer registers 230 degrees.
• Meanwhile, in a mixing bowl, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually beat in remaining 1/4 cup sugar. Reduce speed to medium-low.
• When syrup reaches 230 degrees, carefully pour it in a stream down side of bowl. Beat until frosting is cool, thick, and glossy, 5 to 10 minutes. Use immediately.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 275°F (135C).
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.