You may also like
Categories:
eggs sugar cake flour baking powder lemon rind sweet butter powdered sugar egg yolk cocoa cream vanilla walnuts
Viewed: 81 - Published at: 7 years agoIngredients
- 12 eggs separated
- 1 cup sugar
- 1 cup cake flour
- 2 tablespoons baking powder
- 1 lemon rind and juice
- 1 pound sweet butter
- 1 pound powdered sugar
- 1 egg yolk*
- 6 tablespoons cocoa
- 2 tablespoons cream
- 1 teaspoon vanilla
- 2 cups crushed walnuts
Method
- Preheat the oven to 350 degrees F. Beat egg yolks well, about 4 to 6 minutes.
- Add sugar and continue beating well, another 4 to 6 minutes.
- Sift together the flour and the baking powder.
- Gradually add dry ingredients and lemon juice and rind to wet mix.
- Beat egg whites to medium peaks and fold into batter.
- Butter and flour 3 (9-inch) cake rounds.
- Place a parchment paper circle in the bottom of each cake round.
- Pour the batter into the prepared cake rounds and bake at 350 degrees for 30 minutes.
- Cool cakes completely.
- With a serrated knife, slice each cake into 3 layers.
- Cream all ingredients until smooth.
- Frost each layer and the outside of cake.
- Cover the whole cake with crushed walnuts.
- Refrigerate cake for 2 hours before slicing.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
