Whenever I ask Sheila what kind of cake she would LOVE to have for her Birthday; the answer is always the same. “Make me a Lemon Cake with lots of whipped cream!”  

Thank heavens she always says that!  I love that we enjoy this summery-fresh, gluten free Lemon Cake during the darkest time of the year.  On a cold winter evening with a fire roaring in the fireplace, surrounded by family and friends; there is nothing better than enjoying a slice of: The lightest Vanilla Cake this side of heaven, split into layers and filled with a tart Lemon Custard and  clouds of Whipped Cream!  Oh, yes… this is…

Sheila’s (Gluten Free) Lemon Birthday Cake.

Look carefully at the cake… Do you see it?? 
The cake was surrounded  by strawberries, but before we could even light the candles, the kids plucked out the most beautiful and juiciest strawberries!   

Wait a minute...
Was that the kids or did Sheila’s husband do that…

Sheila’s Lemon Birthday Cake
Line two – 8” x 2” round cake pans with parchment paper. Set aside.
Preheat oven to 325°F

Vanilla Cake:

1/2 cup cornstarch
1/2 cup potato starch (potato starch not flour!)
1 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup bakers sugar (very finely granulated sugar) 
4 extra-large eggs
1 teaspoon pure vanilla extract


1.  Sift cornstarch, potato starch, cream of tartar and salt, twice.  Set  aside.  Measure 3/4 cup bakers sugar.  Set aside.

2.  Separate eggs – Put yolks in a small bowl. Put whites in a GREASE FREE mixing bowl and beat whites 1 – 2 minutes on high speed with your electric mixer until thick and puffy.  Beat in vanilla, then S-L-O-W-L-Y pour in the sugar a little bit at a time, while beating on high speed until light and fluffy.  It should look like thick, puffy clouds!

3.  Turn mixer speed to medium and add egg yolks one at a time, beating just until mixed in.  Take the beaten “cloud” mixing bowl to a counter and you’re going to hand-whisk in the dry ingredients.  Sift the dry ingredients in thirds over the egg whites; gently WHISK just until mixed. (A whisk is the best tool for this!) 

4.  Pour into prepared pans.  Bake approximately 35 minutes or until a toothpick inserted comes out clean.  Cool cakes on a wire rack.  When completely cooled, run a knife around the edges and loosen cakes.


Whipped Cream:
3 cups heavy whipping cream
2/3 cup powdered sugar
2 teaspoons pure vanilla extract

Place all in a chilled bowl and beat on low speed until mixed together, then on high speed until thick and fluffy.


Lemon Custard:

I cheat.  I use store-bought Lemon Curd from Trader Joe’s.  “Lemon Custard” just sounds fancy to me; so I decided to tell people this cake is filled with Lemon Custard.  (This will be our little secret.)  

Lemon Curd tastes marvelous.  It’s Gluten Free and since it’s already prepared; it’s “zero cooking.” Lemon Curd is a “Lemon Lover’s” Dream come true!  

Spread  your Lemon Custard on each cake layer generously.  
You can use whatever amount you desire, however 
Do not, I repeat – Do NOT give out this “secret recipe!” 
Trader Joe’s Imported English Lemon Curd  
Net Wt. 10.5 OZ. (300g) 

Fresh Fruit:
1 pint (or more) fresh Strawberries 

Method
Remove the parchment paper from the cake and slice each cake in half to make four layers.  

  • Put one layer on your cake plate and spread with some Lemon Curd (oops, I mean Lemon Custard!)  Top with with sweetened Whipped Cream.  Be sure to spread to the edges. NOTE: You can put some sliced strawberries in between the lemon custard and whipped cream if you desire.

 

  • Add another layer and repeat until you’re done! 

 

  •  Decorate your cake with fresh strawberries and Birthday candles.  

Keep chilled in refrigerator.  About 15-20 minutes before you serve the cake; take the cake out of the refrigerator so all the flavors blossom.  

Happy LEMON DAY!

 

BAKING LESSON:
You can use this Vanilla Cake as a base for many other cakes!  Check out these recipes for more ideas: 

 

Make TODAY A GREAT DAY!!  Smiles at ya!  Lynn 


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