White Cake with Lemon Curd & Marshmallow Frosting

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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.

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White Cake

  • 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.

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Put the butter and sugar into a mixing bowl and beat for 8 minutes.

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Add the flour mixture little by little, alternating with the milk and vanilla.

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Put the egg whites into a clean bowl and beat until soft peaks form.

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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.

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Bake in the preheated oven for 35-40 minutes.

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In the meantime, make the lemon curd. You can find the recipe here.

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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.

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Place the other cake on top.

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Spread the frosting over the top and sides of the cake.

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Use the back of a tablespoon to make decorative swirls.

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Decorate with some white and pink sugar pearls.

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This cake has a lovely fresh taste.

I hope I was able to tempt you!

Hugs from me to you.

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Comments

24 Comments on White Cake with Lemon Curd & Marshmallow Frosting

  1. Nora
    2013/07/24 at 22:49 (3 years ago)

    Takk for supre oppskrifter! Bakte fra siden din i dag 🙂

    Reply
  2. Jenny
    2013/07/25 at 10:14 (3 years ago)

    What is h-milk? Google translator doesn’t seem to know, there is no such milk in English:(

    Reply
    • Manuela
      2013/07/25 at 13:34 (3 years ago)

      Hi, Jenny. 🙂
      I think it’s full milk (3%). 🙂

      Reply
  3. Susann
    2013/07/25 at 12:48 (3 years ago)

    Ser veldig bra ut Manuela 🙂 Gleder meg til bøkene dine kommer ut 🙂
    Reiser på rundtur til Sverige i kveld 🙂 Så da skal jeg hamstre inn bakeprodukter du bruker for finner så lite av det her jeg bor.. =)
    God Sommer 🙂

    Reply
    • Manuela
      2013/07/25 at 13:32 (3 years ago)

      Tusen takk, Susann. 🙂
      Kos deg så mye!

      Reply
  4. Jane
    2013/07/26 at 11:02 (3 years ago)

    Hvor storener formene? Skal lage denne til bursdagen min 😀

    Reply
    • Manuela
      2013/07/26 at 11:28 (3 years ago)

      Hei, Jane. 🙂
      På disse sølvformene brukte jeg størelse 8. 🙂

      Reply
  5. Bente
    2013/07/28 at 15:55 (3 years ago)

    Hei:) elsker alt det søte og fine du legger ut om dagen:) Gleder meg til de nye bøkene dine kommer. Og så blir alt så ekte når du gjør alt selv, selv om du har litt av en jobb med det.Blir glad av herlige kaker med lyse pastellfarger:) Var helt i 100 fredagskveld da jeg kunne lage dåpskake i hvitt og rosa.Nå har jeg sittet på terrassen og bladd i bøkene dine igjen og steker nå vaniljecupcakes. Ha en herlig søndag ettermiddg. Vi skal feire elstesønn som fyller 21 i dag.

    Reply
  6. Shayma
    2013/07/28 at 16:47 (3 years ago)

    Mmmm, det ser så godt ut!!

    Reply
    • Manuela
      2013/07/29 at 15:39 (3 years ago)

      Tusen takk, Marte. 🙂

      Reply
  7. Chilli
    2013/07/29 at 15:45 (3 years ago)

    Sallan den såg goe ud

    Reply
  8. Hilma
    2013/07/29 at 19:11 (3 years ago)

    Hei Manuela! Jeg elsker bloggen din og dine oppskrifter! jeg drømmer om å få til å skrive mine egne kokebøker og har min egen lille rosa drøm kjøkken akkurat som deg! Ville bare si at du er mitt forbilde når det kommer til baking! 🙂 

    Reply
  9. Madame Edith
    2013/07/31 at 17:02 (3 years ago)

    Den ser verkligen sååå god ut!

    Kram Madame Edith

    Reply
  10. Francois
    2013/08/06 at 21:59 (3 years ago)

    Hi Manuela what type of sugar do you use in the frosting? 🙂

    Reply
    • Manuela
      2013/08/07 at 10:46 (3 years ago)

      Hei, Francois. 🙂
      I use regular sugar. 🙂

      Reply
  11. Yasmin
    2013/08/24 at 20:16 (3 years ago)

    Hello Manuela , love your website and all great recipies! But I want to make a white cake and I looked on the Recipe index and there was another great recipe, should I use this one? And do I have to use regular sugar in the white cake? Thank you very much.

    Reply
  12. Leah
    2013/08/27 at 04:39 (3 years ago)

    I love all your recipes Manuela! Complete amazement!! Awesome!! I aspire to be just like you one day!! Can you please tell me when your flour calls for 395 g of flour what is g for? I am used to using cups. Also your oven is set to 180 degress, we are used to baking at 350 degrees, is that the same? Sorry if that is a stupid question, and is your book in english or norwegian? Thanks for all your help! Keep up the awesome work! God bless!

    Reply
  13. Marketa
    2014/06/18 at 11:59 (2 years ago)

    Hei Manuela :-),

    takk for dine nydelige oppskrifter. Kan jeg spørre deg om hjelp…, jeg har laget sitron kake fra en av dine bøker, så skal jeg bruke lemoncurd å ha i kaken og rundt og på toppen tenkte jeg å bruke nettopp din marshmallou frosting.
    Spørsmålet mitt er hvordan vil reagere denne type frosting med mange sommerfugler osv.pynt laget av sukkerpasta. Det er 3 etasjes kake jeg skal lage og mye pynt som skal på. Hvordan vil reagere frostingen din med sukkerpasta pynt? Vil det trekke fukt fra frostingen i pynten så det blir stygt og ødelagt? Takk for svar, jeg skal lage kaken på fredag. Ha en fin sommer :-). M

    Reply
    • Team Passion4Baking
      2014/06/19 at 13:30 (2 years ago)

      Hei Marketa, etterhvert som kaken står vil frostingen blir mer “porøs” og mindre blank. Den vil ikke reagere på kakepynt, men dersom den blir stående mange timer kan det hende at de taper seg litt utseendemessig. Det beste er nok å lage kaken ferdig, og så pynte den nokså rett før servering.
      Lykke til!

      -Team Passion4Baking

      Reply
  14. Susie
    2014/09/19 at 22:31 (2 years ago)

    Thankyou so much for your beautiful blog. It is such an inspiration!,

    Reply
  15. Haydee
    2014/11/24 at 05:51 (2 years ago)

    Hi! What other frosting is good for this cake? It’s just I don’t have a sugar thermometer in my kitchen, so I was just wondering what to substitute for the marshmallow frosting. Thanks!

    Reply
  16. Haydee
    2014/11/26 at 12:27 (2 years ago)

    Thank you so much Manuela!:D

    Reply

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