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White Cake With Lemon-Lime Curd Filling And Whipped Cream Frosting

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White Cake With Lemon-Lime Curd Filling And Whipped Cream Frosting

Ingredients

  • 12 large egg yolks (save 6 of the whites for the cake)
  • 1 1/2 cups granulated sugar
  • 1/2 cup finely grated lemon zest (from about 8 to 10 medium lemons)
  • 2/3 cup freshly squeezed lemon juice (from about 6 to 8 medium lemons)
  • 1/4 cup finely grated lime zest (from about 4 to 6 medium limes)
  • 1/3 cup freshly squeezed lime juice (from about 4 medium limes)
  • 1/2 teaspoon fine salt
  • 2 1/4 sticks (9 ounces) unsalted butter, cut into 9 pieces, at room temperature
  • 3 medium lemons
  • 3 medium limes
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups water, plus more as needed
  • 2 cups cake flour, plus more to coat the pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 cups granulated sugar
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more to coat the pans
  • 1 teaspoon finely grated lemon zest (from about 1 to 2 medium lemons)
  • 1 teaspoon finely grated lime zest (from about 2 medium limes)
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 2 cups cold heavy cream
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
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Published 2014-09-09 18:54:08 (2 years ago).

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