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Source: The Love Of Baking (Robin Hood)
Prep Time: 30 min + refrigeration
Bake Time: 35 min
Makes: 1 8" cake
Freezes: Excellent (not iced)
Ingredients:
Lemon Curd:
2 tsp. gelatin
3 tbsp. cold water
3 tbsp. hot water
1 tbsp. finely grated lemon rind
1/2 cup lemon juice, freshly squeezed
3/4 cup granulated sugar
4 egg yolks
3/4 cup Carnation evaporated milk
Cake:
3/4 cup Naturegg Simply Egg Whites, well shaken
1 cup Carnation evaporated milk, divided
2 tsp. vanilla extract
3 cups Robin Hood cake and pastry flour
1 1/2 cups granulated sugar
4 tsp. baking powder
1/2 tsp. salt
3/4 cup unsalted butter, softened
Meringue:
1 cup granulated sugar
3/4 cup Naturegg Simply Egg Whites, well shaken
Lemon Curd:
In a small bowl, dissolve gelatin with cold water followed by hot water, stirring until completely dissolved. Reserve.
In a saucepan, whisk rind, juice, sugar, and yolks. Cook over medium-low heat, whisking, until thickened. Stir in milk and gelatin mixture. Pour into bowl, cover with plastic and chill for 4 hours, up to 4 days.
Preheat oven to 350F. Lightly grease two 8" round cake pans. Line bottoms with round pieces of parchment paper.
Cake:
Whisk together egg whites, 1/4 cup milk, and vanilla.
In a large bowl, combine flour, sugar, baking powder and salt. Using electric beaters mix in butter and remaining milk until batter is moist. Beat for 1 1/2 minutes. In 3 additions, mix in egg white mixture until well combined and transfer to prepared pans. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans on rack.
Meringue:
In top of double boiler over medium heat, whisk ingredients together. Cook, whisking, until sugar dissolves and mixture is warm. Transfer mixture to bowl and meat mixture on high for 10 minutes or until meringue is thick and shiny.
Assembly:
Cut each cake in half horizontally. Place first layer on plate, cut side up. Spread with 1/3 of lemon curd. Repeat with remaining layers and curd. Ice sides and top of cake with prepared meringue, tapping meringue with the back of a spoon to make peaks in the meringue.
Prep Time: 30 min + refrigeration
Bake Time: 35 min
Makes: 1 8" cake
Freezes: Excellent (not iced)
Ingredients:
Lemon Curd:
2 tsp. gelatin
3 tbsp. cold water
3 tbsp. hot water
1 tbsp. finely grated lemon rind
1/2 cup lemon juice, freshly squeezed
3/4 cup granulated sugar
4 egg yolks
3/4 cup Carnation evaporated milk
Cake:
3/4 cup Naturegg Simply Egg Whites, well shaken
1 cup Carnation evaporated milk, divided
2 tsp. vanilla extract
3 cups Robin Hood cake and pastry flour
1 1/2 cups granulated sugar
4 tsp. baking powder
1/2 tsp. salt
3/4 cup unsalted butter, softened
Meringue:
1 cup granulated sugar
3/4 cup Naturegg Simply Egg Whites, well shaken
Lemon Curd:
In a small bowl, dissolve gelatin with cold water followed by hot water, stirring until completely dissolved. Reserve.
In a saucepan, whisk rind, juice, sugar, and yolks. Cook over medium-low heat, whisking, until thickened. Stir in milk and gelatin mixture. Pour into bowl, cover with plastic and chill for 4 hours, up to 4 days.
Preheat oven to 350F. Lightly grease two 8" round cake pans. Line bottoms with round pieces of parchment paper.
Cake:
Whisk together egg whites, 1/4 cup milk, and vanilla.
In a large bowl, combine flour, sugar, baking powder and salt. Using electric beaters mix in butter and remaining milk until batter is moist. Beat for 1 1/2 minutes. In 3 additions, mix in egg white mixture until well combined and transfer to prepared pans. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans on rack.
Meringue:
In top of double boiler over medium heat, whisk ingredients together. Cook, whisking, until sugar dissolves and mixture is warm. Transfer mixture to bowl and meat mixture on high for 10 minutes or until meringue is thick and shiny.
Assembly:
Cut each cake in half horizontally. Place first layer on plate, cut side up. Spread with 1/3 of lemon curd. Repeat with remaining layers and curd. Ice sides and top of cake with prepared meringue, tapping meringue with the back of a spoon to make peaks in the meringue.
