Lemon Marshmallow Cake

This recipe is one the most delicious cake that you will ever eat. That is the good news. The bad news is that it took me 4 hours to make start to finish. Truth be told, I could have done it in less time had I thought ahead and made the custard before the cake and let it cool. It also takes time to bake the cake and wait for it to cool before you can cut it up and assemble it. In actuality, the cake should only take about an hour to make if you don't count the bake and cooling time. But when all is said and done, this cake is totally worth all the time and effort. It is so decadent and moist...my mouth is watering just thinking about it.

*Special note: You can use store bought custard instead of making your own and it will cut a large chunk of time out of making the cake. I made my custard because I had so many left over egg yolks from the marshmallow part of the recipe.

Lemon Marshmallow Cake

Cake:

2 1/2 cups cake flour (it is important to use cake flour otherwise the cake will be really dense)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup sugar
1 tablespoon grated lemon zest
1 large egg
3 large egg whites
1 teaspoon vanilla extract
1 1/4 cups buttermilk

Lemon Syrup:

1/2 cup sugar
1/4 cup water
1/2 cup fresh lemon juice

Filling:

1 cup heavy cream
2 tablespoons powdered sugar
2/3 cup lemon curd (see below)
1/2 cup seedless raspberry preserves or jam, stirred to lossen (I used homemade raspberry jam with seeds)

Marshmallow Topping:

4 large egg whites, at room temperature
1 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla

Lemon Curd:

6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1/4 cup + 2 tablespoons fresh lemon juice
3/4 cup sugar
5 large egg yolks
1/8 teaspoon salt

Lemon Curd:

In a large sauce pan, melt butter over medium-low heat; remove from heat and stir in lemon zest, lemon juice, sugar, egg yolks and salt.

Cook over medium-low heat, whisking constantly, until mixture thickens and your finger leaves a path on the back of a wooden spoon when you draw across it. Do not allow the curd to boil. Curd will thicken as it chills.

Strain curd through a sieve into a bowl. Press plastic wrap directly against surface of curd. Cool to room temperature, then refrigerate until cold and thick. (Will keep in fridge for 3 weeks and in freezer for 3 months.)

Cake:

Heat oven to 350°. Coat (2) 8" round cake pans with non-stick spray; line bottom of pans with parchment or waxed paper.

Whisk flour, baking powder, baking soda and salt in a medium bowl until blended. Beat butter, sugar and lemon zest in a mixer bowl with paddle attachment on medium speed until light and fluffy, about 3 minutes; beat in egg, then egg whites and vanilla, until blended. With mixer on low, alternately beat flour mixture and buttermilk until incorporated. Increase mixer speed to medium and continue to beat batter for 2 minutes, until very smooth. Divide batter between pans and spread tops until level and smooth.

Bake 33 to 35 minutes, until pick inserted in centers comes out clean. Cool cakes in pans on wire rack for 5 minutes. Loosen edges of cake with a knife and unmold onto rack; remove paper, invert cakes and cool completely on racks.

Lemon Syrup:

While cakes are baking, combine sugar and water in a small sauce pan and bring to a boil. Simmer, stirring, until sugar is dissolved. Remove from heat; stir in lemon juice.

Filling:

Beat cream and sugar in mixer bowl with whisk attachment until stiff; with billowy peaks forming when beaters are lifted. Place lemon curd in a medium bowl and stir 1/2 cup of the whipped cream into it to loosen; then fold in remaining whipped cream until combined.

To Assemble:

Cut each cake layer in half horizontally using a serrated knife. Place one layer on a cake plate protected by strips of waxed paper; brush all over with lemon syrup, then spread one third of the jam (about 2 1/2 tablespoons) over to cover. Top with one third of the lemon cream and gently spread over jam layer. Top with another cake layer, brush with lemon syrup, then spread with jam and more lemon cream. Repeat with the third layer. Brush the cut side of the last cake layer with lemon syrup and place cut side down on top of the cake. Brush the top and sides of the cake with any remaining syrup. (At this point the cake can be covered and refrigerated up to 1 day ahead before finishing with marshmallow topping.)

Marshmallow Topping:

Place egg whites, sugar and cream of tarter in a large metal bowl. Set over a saucepan of simmer water. Whisk constantly until sugar is dissolved and whites are very warm to the touch, about 4 minutes. Transfer mixture to bowl of a stand mixer. Beat 5 to 7 minutes, starting on low and gradually increasing to high until stiff, glossy peaks form. Beat in vanilla. Spread over top and sides of cake with  metal spatula in decorative swirls. Using a handheld butane creme brulee torch, lightly brown the marshmallow topping. Serve immediately or refrigerate up to 2 days.

ENJOY!