The Culinary Chase turns 2!

It doesn’t feel possible that I’ve been sharing recipes on the web for 2 years (304 postings later!). Three times a week I post new recipes that my family tries and they are my best critics. I do have to say a big thank you to my friend, Robert Esser, from Pantry Magic for encouraging me to start a food blog. Two years ago I didn’t know what a blog was and Robert gave me sites to ponder and one that he really liked was Chubby Hubby. So, like a diligent student I quickly logged onto this site and from there did a bit more research on the world of blogging. I most probably spent 4 weeks getting ready and today was the day I finally decided to “just do it”. The name, The Culinary Chase, was my husband’s idea (thanks darling!). We were in a coffee shop in Hong Kong hashing out names and he came up with the name. It’s a good play on words and has potential for future usage. And last, but by all means not least, many thanks to all who have visited my site. It’s been my pleasure to share a bit of my culinary life with you.

Lemon Layer Cake
serves 8-10
recipe from Fine Cooking

Cake
2 1/3 cups cake four
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
2 tablespoons lightly packed finely grated lemon zest
3/4 cup unsalted butter, softened at room temperature
1 cup whole milk, at room temperature
1/4 teaspoon cream of tartar

Lemon Curd Filling
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3 tablespoons lightly packed finely grated lemon zest
pinch salt
6 large egg yokes

Frosting
1 cup unsalted butter, softened at room temperature
2 tablespoons finely grated lemon zest
3 1/2 cups sifted icing sugar
3 tablespoons fresh lemon juice

To make the cake, position a rack in the middle of the oven; heat the oven to 180c (350°F). Generously butter and flour two 8 x 2-inch round cake pans. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined. In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy (about 1-1/2 minutes). Add the remaining 1-1/2 cups sugar and beat until smooth (about 1-1/2 minutes). Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.

In another large bowl, beat the egg whites with an electric mixer (with clean beaters or the whip attachment) on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted. Add a quarter of the whites to the batter and gently fold them in with a whisk or a rubber spatula; continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.

Divide the batter evenly between the prepared pans. Smooth the tops with the spatula. Bake until a pick inserted in the centers comes out clean, 35 to 40 minutes. Let cool in the pans on a rack for 10 minutes. Run a table knife around the inside of the pans and carefully invert each cake out onto the rack. Flip them right side up and let cool completely.

To make the lemon curd, melt the butter in a heavy medium saucepan over medium heat. Remove pan from heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yokes until smooth. Return pan to medium low heat and cook, whisking constantly, until the mixture is steaming and thick (5-6 minutes). Don’t let the mixture boil. Remove pan from heat and let cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to use.

With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife. Put one of the four cake layers on a serving plate, cut side up. With an offset spatula or a table knife, spread a generous 1/3 cup chilled lemon curd on top of the cake layer. Lay another cake layer on top, spread it with another generous 1/3 cup lemon curd, and repeat with the third cake layer, using the last 1/3 cup lemon curd. Top with the fourth cake layer.

For the frosting, in a medium bowl, beat the butter and lemon zest with an electric mixer on medium speed until light and fluffy. Add the confectioners’ sugar in batches and beat until light and fluffy. Add the lemon juice and beat for 1 minute. (You can make the frosting a couple of hours ahead and keep it, covered, at cool room temperature.)

To frost the cake:Up to a few hours before serving, spread a thin layer of frosting on the cake, filling in any gaps as you go. Chill until the frosting firms a bit, about 1/2 hour. (This “crumb coat” will keep crumbs from catching on your spatula and marring the finished cake.) Spread the remaining frosting decoratively over the top and sides of the cake. Scatter with bits of lemon zest and dragees, or garnish as you like.

The Culinary Chase’s Note: This cake is so light and lemony tasting! A perfect ending to a main course. Enjoy!