Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

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As for the number of servings that can be served to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting using 25 ingredients and 28 steps. Here is how you can achieve that.

This is a moist almost creamy Ihite layer cake, it has a wonderfully tender texture. Its filled with a tangy sweet lemon filling and frosted with a light lemon whipped cream for a bright light delicious cake

Ingredients and spices that need to be Get to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:

1. FOR WHITE CAKE
2. 1 cup milk, warmed to room temperature
3. 6 large egg whites , at room temperature
4. 1 teaspoon vanilla extract
5. 1/4 teaspoon almond extract
6. 1 3/4 cup granulated sugar
7. 2 1/4 cups cake flour, no subsitute
8. 4 teaspoons baking powder
9. 1 teaspoon salt
10. 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
11. FOR LEMON CREAM FILLING
12. 8 ounces mascarpone cheese, at room temperature
13. 1 cup cold heavy whipping cream
14. 1/3 cup lemon curd, homemade or store bought
15. 2 teaspoons fresh grated lemon zest
16. 1 teaspoon vanilla extract
17. 1 cup confectioner's sugar
18. FOR LEMON WHIPPED CREAM FROSTING
19. 2 tablespoon cold water
20. 1 1/2 teaspoon unflavored gelatin
21. 1 1/2 cup cold heavy whipping cream
22. 1/3 cup confectioner's sugar
23. 1 tablespoon fresh lemon juice
24. 1 teaspoon fresh grated lemon zest
25. 1/2 teaspoon vanilla extract

Steps to make to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

1. Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
2. Whisk in a bowl egg whites, milk, vanilla and almond extract
3. Whisk flour, sugar, baking powder and salt in another bowl
4. Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
5. Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
6. Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
7. MAKE LEMON CREAM FILLING
8. Whip the cream until it holds its shape
9. In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
10. 
11. Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
12. MAKE LEMON WHIPPED CREAM FROSTING
13. Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
14. Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
15. Whip the cream until soft peaks form
16. Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
17. ASSEMBLE CAKE
18. Place 1 cake layer, bottom up on serving plate
19. Spread with 1/2 of lemon cream filling
20. Top with second cake layer, bottom up
21. Spread with remaining lemon cream filling
22. Top with last third layer, bottom up
23. Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
24. 
25. Garnish with fresh blueberries, strawberrys and sprinkles
26. 
27. 
28. 

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