When Woody Wolston’s
|white chocolate containing cocoa butter, chopped||.|
|pure vanilla extract||.||.|
|cake flour (or bleached all-purpose flour)|
|lemon zest, finely grated||.||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
Two 9 by 2-inch round cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour
Make the lemon curd at least 3 hours ahead. Make the buttercream at least 2 hours ahead.
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and
Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).
Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
In a medium bowl, whisk the yolks, ⅓ cup of the milk, and the vanilla just until lightly combined.
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt, and lemon zest on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted white chocolate and beat to incorporate it. Using the silicone spatula, scrape the batter into the prepared pans and smooth the surfaces evenly with a small offset spatula. Each pan will be almost half full (21 ounces/600 grams).
Let the cakes cool in the pans on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cakes so that the tops are up. Cool completely.
Cut each layer in half. Spread ½ cup/4.3 ounces/122 grams of the remaining lemon curd on the bottom layer of each of the two sets of layers. Set the upper layers on top of each bottom layer. Spread it almost to the edges as the weight of the upper layer will push it out just to the edge. Reserve the remaining lemon curd to garnish the buttercream.
Spread a little buttercream on a 9-inch cardboard round or serving plate and place one set of layers on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Spread the top of the first set of layers with about ¾ cup/6.5 ounces/183 grams of the buttercream. Set the second set of layers on top of the first. Frost the top and sides with the remaining buttercream. With a small metal spatula, make attractive swirls in the frosting. Refrigerate the cake for about 1 hour to set the buttercream. Swirl dollops of the reserved lemon curd into the buttercream. If using the paper strips, slowly slide them out from under the cake. Serve at room temperature.
Copyright © 2009 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.