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Winning Recipes
2011 King Arthur Flour Great Cake Contest
Grand Prize Winning Recipe (visit www.kingarthurflour.com for more recipes)
Nancy Bathurst of Girard, IL
2011 Illinois State Fair 1st Place Winner
Raspberry Lemon Cake
Cake
- 1 cup whole milk, at room temperature
- 3/4 cup egg whites, at room temperature (5 or 6 large eggs)
- 1 1/2 teaspoons vanilla paste or vanilla extract
- 1/2 teaspoon Fiori di Sicilia
- 1 tablespoon lemon zest (grated lemon rind)
- 2 1/4 cups King Arthur Unbleached Cake Flour Blend
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, softened
Frosting
- 3/4 cup granulated sugar
- 1/2 cup boiling water
- 1/4 cup meringue powder
- 4 cups confectioners' sugar
- 2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon powder
- 1/2 teaspoon Fiori di Sicilia
- 1/4 teaspoon salt
Filling
- 2 tablespoons raspberry jam
- 1 pint raspberries
Lemon filling
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 3/4 tablespoons Instant ClearJel
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter
- 4 egg yolks
1) Preheat the oven to 350°F. Spray two 8" round cake pans with non-stick cooking spray; line the bottom with parchment or waxed paper rounds. Spray the paper rounds and dust lightly with flour.
2) To make the cake: Combine the milk, egg whites, flavors, and grated lemon rind in a small bowl. Mix with a fork until blended. Set aside.
3) Mix the cake flour, granulated sugar, baking powder, and salt in the bowl of an electric mixer at slow speed.
4) Add the butter; continue beating at slow speed until the mixture is crumbly.
5) Add all but 1/2 cup of the milk mixture and beat for 1 1/2 minutes. Add the remaining 1/2 cup milk mixture and beat for 30 seconds. Stop the mixer and scrape down the sides of the bowl. Beat 20 seconds longer.
6) Divide the batter evenly between the two prepared pans.
7) Bake until the cakes begin to pull from the sides of the pans and spring back when lightly touched in the center, about 20 to 30 minutes. Remove them from the oven, wait 5 minutes, then invert onto a rack to cool completely.
8) To make the frosting: Dissolve the granulated sugar in the boiling water; cool completely.
9) Using an electric mixer (hand, or stand), combine the cooled sugar syrup with the meringue powder and beat until soft peaks form.
10) Add the confectioners' sugar, stirring until thoroughly combined.
11) Add the butter and beat until creamy. Stir in the flavorings and salt.
12) Cut the two cake layers in half horizontally, to make four layers.
13) To make the raspberry filling: Mix the raspberry jam with 1 1/2 cups of the frosting and set aside.
14) To make the lemon filling: Place the lemon zest, lemon juice, ClearJel, and granulated sugar in a saucepan.
15) Add the butter, and bring the mixture to a boil over medium heat. Boil for 1 minute, stirring constantly.
16) Whisk the egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture back into the saucepan, and stir until thick, without letting it come to a boil.
17) Pour the filling into a bowl. Press plastic wrap onto the surface to keep a skin from forming as it cools. Cool to room temperature; refrigerate until cold.
18) To assemble the cake: Put one layer of cake on a platter. Frost with half the raspberry jam/frosting mixture, then space about 1/3 of the fresh raspberries on top.
19) Place the second layer atop the first, and spread with the lemon filling.
20) Add the third layer, frosting with the remaining raspberry jam/frosting. Top with about half the remaining fresh raspberries.
21) Place the fourth layer on top. Spread the cake and sides with the frosting. Decorate with the remaining fresh raspberries.
Yield: 20 servings.
