Hello everyone, I hope you are all well.
Yesterday I made this White cake with lemon curd and marshmallow frosting. The flavor is amazing, and the cake looks impressive even if it’s easy to make!
Here is the recipe.
- 2 1/3 cup (290 g) all-purpose flour
- 3 tablespoons corn starch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cup (345 g) unsalted butter, at room temperature
- 2 ¼ cup (500 g) regular sugar
- 1 cup + 1 tablespoon (250 ml) whole milk
- 2 teaspoons vanilla extract
- 8 egg whites
Preheat the oven to 350 ˚F (180 C˚).
Sift together the flour, corn starch, baking powder and salt at least five times. This is very important to achieve the best possible result for this cake. Set aside.
Put the butter and sugar into a mixing bowl and beat for 8 minutes.
Add the flour mixture little by little, alternating with the milk and vanilla.
Put the egg whites into a clean bowl and beat until soft peaks form.
Carefully fold the meringue into the batter in several additions.
Spray the insides of two 10-inch (26 cm) pans with non-stick baking spray, line the bases with baking parchment and spray again.
Divide the batter between the prepared pans.
Bake in the preheated oven for 35-40 minutes.
In the meantime, make the lemon curd. You can find the recipe here.
Make this marshmallow frosting.
Pipe a circle around the first base with the marshmallow frosting, then pour about 1/2 cup (125 ml) of the lemon curd in the middle.
Place the other cake on top.
Spread the frosting over the top and sides of the cake.
Use the back of a tablespoon to make decorative swirls.
Decorate with some white and pink sugar pearls.
This cake has a lovely fresh taste.
I hope I was able to tempt you!
Hugs from me to you.