Rose's Heavenly Cakes (10 page)

Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.

Bake the Cake

Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Shortly before the cake is finished baking, make the lemon syrup.

Make the Lemon Syrup

In a 1-cup or larger microwavable glass measure (or in a small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. Cover it tightly to prevent evaporation.

Apply the Syrup and Cool and Unmold the Cake

As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.

Plan Ahead

Make the lemon curd at least 3 hours ahead. Make the buttercream at least 2 hours ahead.

Special Equipment

Two 9 by 2-inch round cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Melt the White Chocolate

Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).

Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.

Mix the Liquid Ingredients

In a medium bowl, whisk the yolks, 1/3 cup of the milk, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt, and lemon zest on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted white chocolate and beat to incorporate it. Using the silicone spatula, scrape the batter into the prepared pans and smooth the surfaces evenly with a small offset spatula. Each pan will be almost half full (21 ounces/600 grams).

Bake the Cakes

Bake for 25 to 35 minutes, or until golden brown, a wire cake tester inserted in the centers comes out clean, and the cakes spring back when pressed lightly in the centers. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Cool and Unmold the Cakes

Let the cakes cool in the pans on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cakes so that the tops are up. Cool completely.

Make the Lemon Curd

Have ready a fine-mesh strainer suspended over a medium bowl containing the lemon zest.

In a medium heavy saucepan, whisk the yolks, sugar, and butter until well blended. Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly with a silicone spatula (be sure to scrape the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to turn a yellow color on the spatula. Don't allow it to come to a boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling. When the curd has thickened and will pool thickly when a little is dropped on its surface, pour it at once into the strainer and press it through with the spatula. Stir gently to mix in the zest sitting in the bowl and allow the curd to cool for 30 minutes.

Divide the lemon curd into two containers: 6 tablespoons/3.5 ounces/100 grams for the buttercream, and the remainder for the filling and topping. Cover tightly and refrigerate until no longer warm, about 3 hours. It keeps in airtight containers for 3 weeks refrigerated. (Longer storage dulls the fresh citrus flavor.)

Make the White Chocolate Custard Base

In the top of a double boiler set over barely simmering water, melt the white chocolate and butter, stirring often until smooth and creamy. (Don't let the bottom of the container touch the water.) Whisk the eggs lightly to break them up and then whisk them into the melted white chocolate mixture. Continue whisking and heating until an instant-read thermometer registers 140°F/60°C. The mixture will have thickened slightly. Remove it from the heat, transfer it to a bowl, cover, and refrigerate for about 45 minutes, stirring every 15 minutes until cool to the touch. An instant-read thermometer should register 65° to 70°F/19° to 21°C.

Complete the Buttercream

In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium-low speed until creamy, about 30 seconds. Gradually beat the white chocolate custard base into the butter, scraping the sides of the bowl as needed, until stiff peaks form when the beater is raised. Cover and set aside for 1½ to 2 hours, or until the mixture is slightly thickened and spongy. It should be no warmer than 70°F/21°C. If necessary, chill it in an ice water bath (see
Water Baths
) for a few minutes, stirring constantly. Beat on medium-high speed for 30 seconds until smooth, light, and creamy. Add the lemon curd and beat just until incorporated.

Compose the Cake

Cut each layer in half. Spread ½ cup/4.3 ounces/122 grams of the remaining lemon curd on the bottom layer of each of the two sets of layers. Set the upper layers on top of each bottom layer. Spread it almost to the edges as the weight of the upper layer will push it out just to the edge. Reserve the remaining lemon curd to garnish the buttercream.

Spread a little buttercream on a 9-inch cardboard round or serving plate and place one set of layers on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Spread the top of the first set of layers with about ¾ cup/6.5 ounces/183 grams of the buttercream. Set the second set of layers on top of the first. Frost the top and sides with the remaining buttercream. With a small metal spatula, make attractive swirls in the frosting. Refrigerate the cake for about 1 hour to set the buttercream. Swirl dollops of the reserved lemon curd into the buttercream. If using the paper strips, slowly slide them out from under the cake. Serve at room temperature.