- 8 tbsp unsalted butter
- 1 ¾ cup sugar
- ¼ cup vegetable oil
- 2 tsp baking powder
- ¾ tsp salt
- 2 tsp vanilla extract
- 4 large egg whites + 1 whole egg
- 2 ¾ cup cake flour
- 1 ½ cups plain yoghurt
- 1 tbsp lemon zest
- Preheat oven to 350° F. Grease and flour cake pans( 3- 8 inch rounds or 4 -6 inch rounds).
- Beat butter sugar and oil until pale and light in color.
- Add the baking powder, salt and vanilla extract.
- Beat in the the egg whites and egg until light and fluffy.
- In three additions, add in flour, alternating with yoghurt, starting and ending with flour. Mix in the lemon zest. Scrape the bottom and sides of the bowl.
- Spoon batter into cake pans and bake for 30-35 minutes, until toothpick inserted in centers comes out clean.
- Allow cake to cool for 10 minutes then invert onto racks to cool completely.
Click here for the Swiss meringue buttercream recipe
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- ¼ cup unsalted butter, cut into small pieces
- In a large microwave-safe bowl or measure cup, whisk together the eggs, sugar and lemon juice until smooth. Add butter, stir to completely combine.
- Microwave on high power for a minute. Whisk mixture to combine well.
- Continue to cook at high power for 45 second intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon, approximately 3-7 minutes.technically 175°F.
- Remove from the microwave. Cover with tightly and set aside in refrigerator to chill before combining with buttercream for filling.
Cover and refrigerate this lemon cream for 2 to 3 hours until firm.
To assemble the cake: Spread first layer with the buttercream frosting, stir the filling and spread a few tablespoons across the frosting and stack with the next cake layer. Repeat. After finishing off with the topmost layer. Frost the sides and cover the top with your buttercream frosting. Chill cake before serving.
“There's no use trying,” Alice said: “one CAN'T believe impossible things.”
Synthesizing pieces and relics from the beloved tale brought back memories of grade school, where in my child mind, the rabbit hole existed in some stretch of universe. My maiden read of "Alice in Wonderland" was in Mrs. Herndon's third grade class (she would be one of my absolute favorite teachers). I went on to read it three more times at later points in my young life. Like the book, cloud cake will certainly have a recurring role in years to come.
April:
2020: Giant bunny and carrot cake
2019: Oven roasted chicken shawarma
2017: Mixed berry coconut chia smoothie
2016: Spicy spaghetti with seared scallops and salami
2015: Marble cake
2014: Vanilla cupcakes with vanilla buttercream
2013: Quatro leches pudding
2012: Chicken wing 65
I wouldn't have a heart to cut the cake through...seriously..I am going to keep it FOREVER!
ReplyDeleteIt was extremely hard to do it, Angie. I saved a lot of the pieces , though :-)
DeleteWow..the minute detailings in the cake makes it stand out and looks so perfectly done dear, superb !!
ReplyDelete