Key Lime Cake – My Cake Faculty

• Preheat the oven to 350 levels, grease and flour three 8×2 inch spherical pans.(We additionally like so as to add circles of parchment to the underside of the pans.)

• In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Put aside.

• In one other bowl, add the buttermilk, vegetable oil, lime zest and key lime juice.  Put aside.

• Within the bowl of your mixer, add the butter and blend at medium velocity till easy. Step by step add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in shade and fluffy.

• Add the eggs separately mixing till the yellow of the yolk disappears.

• With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry components (3 additions of dry components and a couple of of liquid). Combine simply till mixed (don’t overmix).

• Divide batter between three ready 8 inch cake pans.

• Bake at 350 levels for 22-24 minutes or till a toothpick inserted within the heart comes out clear or with simply few crumbs hooked up. Let cool 10 minutes and prove.

For the Key Lime Curd

• In a medium sized sauce pan, add the sugar, cornstarch, egg yolks, water, key lime juice, and butter (zest non-compulsory). Stir to mix.

• Cook dinner on medium low warmth, stirring till components are easy and nicely mixed. Then, enhance to medium excessive warmth and stir continuously because the combination thickens and begins effervescent. Scale back warmth and proceed stirring for a couple of minute more- it’s prepared when it takes on a pudding-like thickness/consistency. It would thicken extra because it cools.

• Take away the sauce pan from the warmth.

• Pour the lime curd right into a warmth proof bowl. Enable to chill 15-20 minutes. Then, evenly press a chunk of plastic wrap onto the highest of the curd to forestall a “pores and skin” from forming. Refrigerate till cool. The curd will thicken additional because it cools.

• When prepared to make use of, take away from the fridge and permit to heat a bit and stir for simpler spreading. If it has change into thicker than you would like, stir in a small quantity of water or key lime juice till mixed. .

For the Whipped Cream

• Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.

• Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, start beating on low velocity progressively rising to medium excessive velocity.

• Combine till the cream thickens (approx. 1 ½ minutes) and stiff peaks type. You’ve got reached the stiff peak stage when the beaters may be lifted from the bowl and a peak of whipped cream types and holds its form. Watch out to not over-mix.

For the Key Lime Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer, combine till easy.

• Minimize the softened cream cheese into items and add to the butter, mixing till blended.

• Add the important thing lime juice

• Step by step add powdered sugar, mixing on low velocity till mixed. Step by step enhance the velocity to medium, mixing till easy and creamy. Watch out to not over combine.

• This frosting will pipe finest if used whereas nonetheless chilled. You may make it prematurely, refrigerate and when prepared to make use of let it soften barely and remix. If the frosting turns into too smooth whereas utilizing simply refrigerate the piping bag or bowl for a short time to agency it up.

Assembling the Cake

• Place the primary cooled cake layer on the cake plate or pedestal. Utilizing a disposable piping bag with the tip snipped away, pipe a dam about ¼ inch from the sting from the cake layer all the way in which round. **If you do not have disposable piping luggage, you might additionally use a ziplock bag with the nook snipped away. If you do not have both, simply permit ½ inch of house between the filling and the sting of the cake in order that there isn’t a fear of the filling escaping.

• Subsequent, fill inside the piped dam with a layer of lime curd adopted by a layer of whipped cream. Prime with the second cake layer and repeat. Prime with the third cake layer. Fill in any gaps between the layers with cream cheese frosting. (I do that with the identical bag used to pipe the dam).

• Frost the cake with a skinny (crumb coat) of frosting. At this level, we prefer to freeze the cake for quarter-hour (or chill within the fridge for a bit longer) to agency up this primary layer of frosting. This step helps to forestall sliding as you adorn.

• Subsequent, add the second layer of frosting. Beautify nevertheless you want! I rotated the cake on a turntable and used a cake comb to brighten the edges. I added borders utilizing a 1M (giant star) piping tip. I topped it with a sprinkling of lime zest.

Storing the Cake

• Due to the filling and frosting, this cake must be refrigerated in an hermetic container, below a cake dome, or in a sealed bakery field. Nevertheless, for the easiest texture and taste, we advocate eradicating the cake from the fridge 2-3 hours earlier than serving. This enables time for the cake and frosting to heat and soften.