LEMON CAKE WITH LEMON MERINGUE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 servings, 3 cups frosting
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
- Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
- Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
- Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
- Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
- To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
Nutrition Facts : Calories 315, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 285 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Protein 5 grams
MIMOSA CUPCAKES
Classic mimosa partners--champagne and OJ--create party cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 37 g, TransFat 0 g
MIMOSA CAKE WITH LEMON FROSTING
Good for breakfast or brunch.
Provided by WAKINGTHETIGER
Categories Cake Recipes
Time 1h35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour and 1/2 cup sugar together onto a piece of waxed paper.
- Combine all 10 egg whites, cream of tartar, and salt in a large glass, metal, or ceramic bowl. Beat at high speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, until soft peaks form. Fold flour mixture into the meringue, 1/3 at a time, until completely blended.
- Beat 4 egg yolks in a small bowl with an electric mixer on high speed until thick and lemon colored. Beat in lemon zest and vanilla. Fold 1/2 of the meringue batter into the egg yolk mixture until no streaks of white remain.
- Alternating between the two batters and without stirring or mixing, spoon tablespoonfuls into an ungreased 10-inch fluted tube pan (such as Bundt®).
- Bake in the preheated oven until the top springs back when lightly pressed with a fingertip, about 35 minutes.
- Remove from the oven and invert onto a quart-sized soft drink bottle; cool completely, about 30 minutes.
- Loosen cake around the edge and tube with a spatula. Cover pan with a serving plate; turn upside down, shake gently, and remove cake from the pan. Frost with lemon frosting.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 51.5 g, Cholesterol 53.1 mg, Fat 9.4 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 164.1 mg, Sugar 39.4 g
MIMOSA CAKE
Make and share this Mimosa Cake recipe from Food.com.
Provided by under12parsecs
Categories Dessert
Time 7h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make the Sponge Cake.
- Whisk the eggs and sugar in a mixer until stiff. Sieve together the flour and potato starch. Then, using a spatula, gently fold it into egg and sugar mixture. Pour it into a 9'' spring form cake tin, buttered and floured. Bake at 325° F for 45 minutes. Remove from the oven and let cool. Once it is cooled completely, slice the cake into four layers.
- To Make the Custard.
- Bring the milk with the vanilla and lemon zest to a boil. Remove from heat and strain. In a separate bowl, whisk the eggs and yolks together with the sugar. Add the flour, and mix well. Once the mixture is smooth, temper it with a bit of warm milk, stirring while adding. Continue to pour the remaining milk, mixing it well with the flour and egg mixture. Return the mixture to the heat and cook over a low heat for 5 - 10 minutes stirring continuously, allowing it to boil for 2 - 3 minutes. Remove the custard from the heat and allow it to cool.
- To Make the Whipped Cream.
- Whisk heavy cream and confectioners' sugar until stiff peaks form. Once the confectioner's custard is cold, fold it in the whipped cream.
- To Make the Syrup.
- Bring water and sugar to a boil, and cook for 3-4 minutes. Turn off the heat and mix in the rum and the orange juice.
- Assembling the Cake.
- Line a medium size glass mixing bowl with plastic wrap. Line with one of the top layers of the sponge cake, brush with the rum/orange juice syrup. Pour in 1/3 of custard/whipped cream mixture and spread evenly. Top with another sponge layer and brush with the rum/orange sauce. Pour another 1/3 of the custard/cream on the sponge layer and spread evenly. Top with the bottom cut of the sponge cake to form a tight lid and moisten with rum /orange juice syrup. Set in the freezer and let set for 2-3 hours.
- In the meantime cut the remaining sponge cake in small cubes. Invert the cake on a serving plate and gently remove the plastic wrap. Spread the remaining custard cream mixture evenly all over the cake to seal and make a smooth dome. Pressure the cake cubes onto the custard dome to cover completely. Chill the cake in the refrigerator until ready to use. Dust abundantly with powdered sugar and serve.
Nutrition Facts : Calories 473.8, Fat 17.8, SaturatedFat 9.3, Cholesterol 271.8, Sodium 118.9, Carbohydrate 66, Fiber 0.9, Sugar 45.1, Protein 11.4
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- Let's start by making the custard. In a saucepan, add the milk and lemon peel and bring to a gentle simmer, meanwhile in a medium size bowl, add the egg yolks, flour, sugar, vanilla and salt and whisk until the mixture is thick and creamy (at first it will appear as if it will never loosen but it will, you just have to whisk for a bit) stream in the warm milk while whisking, then add it all back in the saucepan and cook on medium low while constantly whisking until the custard thickens, strain through a fine sieve, cover with plastic wrap and pop it in the fridge for a few hours or until cooled and set completely.
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- In a large bowl, using a handheld electric whisk, whisk the eggs, egg yolks and sugar until tripled in volume and it's really thick and pale in color (this can take about 5 minutes if not longer so be patient) sift in the flour, baking powder, salt and cornstarch, and fold it all in with a spatula. Pour mixture in your prepared pan, bake for about half an hour or until cooked through, allow to cool completely. Meanwhile, whip the cream and the powdered sugar until it forms still peaks and mix together the limoncello and water, set aside.
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