June 24, 2010 § 1 Comment
Lemony PRIDE cake
Recipe for two-layer rainbow sheet cake with lemon buttercream
2 boxes cake mix (and other ingredients per mix instructions)
4 egg whites
2 pinches salt
1 cup sugar
3 sticks butter (softened and cut into tbs pads)
1 tsp vanilla
The plan for the cake:
1. Make batter according to directions on box, adding juice and zest of 2 lemons
2. Divide batter evenly across 6 bowls (or however many colors you choose to do). For me, it was 1.5 cups of batter per bowl plus a little extra to distribute.
3. Create a different color in each bowl (liquid food coloring worked for me, but I read that “gel” food coloring works better. If I knew what that was or where to find it, I would’ve used it too.)
4. Spray 11 x 14 or 9 x 13 or round pan with cooking spray and line with parchment paper (for easier removal). Preheat oven to 350 or temp indicated on mix instructions.
5. Pour 1 cup of first batter choice in center of pan (I went with ROYGBV for rainbow effect–and I know the B is technically an I. Your first color should use a little more than half of the batter from its bowl). Allow batter to settle in pan, but do not shake pan or spread batter out.
6. Pour about 3/4 cup of next color in center of pool of batter in the pan.
7. Repeat for each of the remaining colors (use a little less batter of the last color).
8. The pan should now look like picture 2 below.
9. Bake until it’s cook (per instructions on box).
10. Make the second cake layer, but this time use the opposite order of colors (so for me it was VBGYOR).
11. Bake and Cool.
12. Frost with delicious lemon buttercream.
The plan for the lemon buttercream (doubled adapted recipe from ATK May 2010):
1. Put 4 egg whites, 2 pinches salt and 1 cup sugar in mixing bowl over pot of simmering water (make-shift double boiler). Whisk gently until slightly thickened and foamy (reaches 150 degrees, takes several minutes).
2. Using mixer with whisk attachment, whisk the foamy mixture at medium speed for several minutes until it cools slightly and becomes consistency of shaving cream.
3. Add 3 sticks softened butter one tbs piece at a time until all is incorporated.
4. Add 1 tsp vanilla and juice and zest of 1 lemon. Increase speed to med-high/high. Whisk until frosting becomes light and fluffy and delicious (it always miraculously turns when you think it never will).
5. Can make frosting 24 hours ahead of time and keep in airtight container in fridge. If you have a microwave, microwave for 5-10 seconds and then stir before using to frost cake. Otherwise, let it sit out and get closer to room temp or if you’re impatient heat up in double boiler then whisk again for a few minutes to get it back to desired consistency.
Layer 1 (pre-oven):
The final product: