New Year, New Look, and a Cake
Hello hello and Happy New Year!
Today is January 1, 2011. Our last post was three months ago, exactly.
A lot (a LOT a lot) has happened in those past three months. An overwhelming list of super highs and hard lows.
Everyone is busy–we don’t really have an excuse for being so remiss and our hiatus is something we truly apologize for. We want to take a hint from the time of year to start anew. And to celebrate, a new look, and a cake for you.
Lemon Mousse Cake, to be precise.
Break out your aprons, it’s 2011.
This cake has become a new favorite in my family. It’s light, lemony, lusciousness at its very best. Perfect for holidays when, after a rather obscenely larger than usual meal, you still want something sweet, just not tummy-achingly rich. Not to mention a great use of all that yummy winter citrus.
Key to this is the frosting. Whipped cream. Powdered sugar. Lemon curd. Lemon Zest. Fluffy goodness I could eat by the spoonful. Or sandwiched between ginger cookies (spot the picture down below?) Don’t fight it.
I have a confession to make… the cake itself is from a mix (Betty did come up with the recipe, after all); but what makes it special is all in the twists. First of all, the whipped frosting.
And then adding a layer fresh raspberries.
I’ve recently become obsessed with cake baking because they’re so much fun to assemble. Stacks of yumminess.
Not to mention just really pretty.
If you asked me my current dessert of choice, I’d say this cake in a heartbeat. Start your new year off right and try this. It’s bright and light and really super delicious.
Lemon Mousse Cake, Adapted from Betty Crocker
1 Package Betty Crocker SuperMoist White cake mix
1 cup water or lemon lime soda (I’ve used both)
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/3 cup vegetable oil.
3 egg whites
2 cups heavy whipping cream
1/4 cup powdered sugar
1 jar (10 ounces) lemon curd (room temperature)
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1. Heat oven to 350 degrees F. Grease bottoms only of 2 round pans, 8×1.5 or 9×1.5 inches, with shortening or spray with cooking spray.
2. Beat cake mix, water, oil, and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 8-inch rounds 27-32 minutes, 9-in rounds 23-28 minutes, or until toothpick inserted comes out clean and center springs back when lightly touched in center. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Beat whipping cream and powdered sugar in a chilled medium bowl with an electric mixer on high speed until stuff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with fresh raspberries. Place second layer on top. Frost side and top of cake with remaining mixture. Store loosely covered in refrigerator.