All-New Cake Mix Doctor - Anne Byrn [29]
serves:
12 to 16
prep:
30 minutes
bake:
25 to 30 minutes
cool:
25 minutes
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
5 large egg whites
½ teaspoon cream of tartar
1 medium-size lemon
1 package (18.25 ounces) plain yellow cake mix
3 large egg yolks
¾ cup water
½ cup vegetable oil
¼ cup thawed lemonade concentrate (see Note)
For the lemonade buttercream frosting and raspberry filling
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons thawed lemonade concentrate
1 to 2 tablespoons water
3½ to 4 cups confectioners’ sugar, sifted
About 1 cup raspberry pie and pastry filling (from one 14-ounce can)
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the egg whites and cream of tartar in a medium-size mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside.
3. Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 1 teaspoon. Cut the lemon in half and squeeze the juice into a small bowl; you will have 2 to 3 tablespoons.
4. Place the cake mix, egg yolks, ¾ cup of water, oil, ¼ cup of lemonade concentrate, lemon zest, and lemon juice in a large mixing bowl and, using the same beaters used to beat the egg whites (no need to clean them), beat with the electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Turn the beaten egg whites out on top of the cake batter and, using the rubber spatula, fold the whites into the batter until the mixture is light but well combined. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the cake pans in the oven side by side.
Recipe Reminders
MADE FOR
______________________
______________________
______________________
______________________
PREP NOTES
______________________
______________________
______________________
______________________
DON’T FORGET
______________________
______________________
______________________
______________________
SPECIAL TOUCHES
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
Other Fillings for Lemonade Chiffon Layer Cake
You can make the cake without a filling or opt for one of these great fillers. You will need about 1 cup.
1. Strawberry all-fruit preserves or strawberry jam
2. Blueberry all-fruit preserves
3. A quick blueberry sauce: Place 2 cups of rinsed fresh blueberries in a saucepan with ¼ cup of sugar. Simmer, stirring, until the sauce boils down to 1 cup, about 15 minutes. Let the sauce cool to room temperature, or chill it, before using it to fill the cake.
4. Lemon, lime, or tangerine curd
5. The pineapple and orange filling from the Hawaiian Wedding Cake (page 84)
5. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a long, sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let