YIELD Makes 8 servings
INGREDIENTS
Cake 2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup (1-1/4 sticks) unsalted butter, softened 1 cup granulated sugar 4 large egg whites, at room temperature 3/4 cup low-fat buttermilk, at room temperature 1 teaspoon pure vanilla Topping 1‑1/4 cups heavy whipping cream 1/2 cup powdered sugar 1‑1/2 teaspoons grated lemon peel 3/4 cup prepared lemon curd Sugared rose petals for garnish (recipe)PREPARATION:
- Preheat oven to 350°F. Grease two 8-inch round cake pans. Set aside.
- Sift flour, baking powder and salt together in bowl. Set aside.
- Beat butter and sugar in large bowl at medium speed of electric mixer until creamy and light in color. Gradually beat in egg whites. Increase mixer speed to high for 2 minutes. Reduce speed to low; add flour mixture alternately with buttermilk. Beat in vanilla; beat 1 minute longer until blended. Divide batter between prepared pans.
- Bake 23 to 25 minutes or until toothpick inserted into centesr comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; cool completely.
- To prepare frosting, whip cream until thickened. Add powdered sugar and lemon peel; beat until stiff peaks form. Refrigerate until ready to use.
- To assemble cake, spread lemon curd evenly between 2 cake layers. Frost top and sides with frosting. Refrigerate until frosting is set. Garnish cake with sugared rose petals before serving.