Lemon Mascarpone Cream Cake
INGREDIENTS
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High Ratio Yellow Butter Cake
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from the CIA's Baking at Home
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yields two 8" cakes
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3 1/2 cups cake flour
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2 cups sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter, diced, at room temperature
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1 cup whole milk, divided
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4 large eggs
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2 large egg whites (reserve the yolks for the curd)
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2 teaspoons vanilla extract
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Tools:
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parchment for the pans
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Professional 3-inch high sided, 8" round pans. (The cake will rise well beyond the sides of short cake pans.)
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Non-stick cooking spray
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Preheat your oven to 350°F. Lightly coat your pans with cooking spray and line the bottoms with circles of parchment
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.
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Lemon Curd
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adapted from Luscious Lemon Desserts
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1/2 cup unsalted butter
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1/2 cup lemon juice
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zest of one large lemon
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3/4 cup granulated sugar
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1 teaspoon cornstarch
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pinch of salt
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6 large egg yolks
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Lemon Mascarpone Cream Frosting
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adapted from The Art and Soul of Baking
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yields enough to frost a 4 layer cake or generously frost a 2 layer cake
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1 pound mascarpone cheese
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5 ounces (2/3c) lemon curd
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20 ounces (2 1/2c) heavy cream
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3 ounces (7Tb) sugar
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Beat the sugar and cream to soft peaks in your mixer.
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