The Recipe
Lemon Layer Cake with Curd and Blueberries
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Layered and light the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
INGREDIENTS
- Vegetable oil cooking spray
- 1 1/2 cups cake flour (not self-rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup skim milk
- 1/3 cup canola oil
- 1 1/2 teaspoons pure vanilla extract
- Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
- 4 large egg whites, room temperature
- 1 tablespoon confectioners' sugar
- 4 large egg yolks, lightly beaten
- Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice
- 1 1/3 cups granulated sugar
- 1/3 cup cornstarch
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 1/3 cups blueberries, lightly crushed
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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