Totally Surprised Birthday Cake

My birthday always sucks. I'm usually a f***in' mess by the time afternoon comes around, but then Maryann, Karl, and Eggs show up out of nowhere with this huge white cake. Maryann tells me it's all about castin' off the empty shell of what's dead and embracin' the mysteries of what's yet to come. It sounded so good, with that King of Sheba just standing there waiting for me. Maryann said she knew we were going to have a wicked good time that night. If only I had known just how wicked it would all be. TARA THORNTON

Copyright 2012 by Home Box Office, Inc. Food photographs copyright 2012 by Alex Farnum Recipes by Marcelle Bienvenu
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Makes one 8-inch layer cake, 8 to 10 servings
LEVEL: --

ingredients

LEMON FILLING:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 tablespoon unsalted butter
  • 2 tablespoons grated lemon zest
  • 1/3 cup fresh lemon juice
BERRY TOPPING:
CAKE:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
FLUFFY FROSTING:
  • 1/4 cup water
  • 2 teaspoons vanilla extract
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Make the lemon filling:
Combine the sugar, cornstarch, and salt in a medium nonreactive saucepan. Gradually stir in the water and bring to a boil, stirring constantly, over medium heat. Cook, stirring, for 1 minute. Remove from the heat and stir in the butter and lemon zest. Gradually whisk in the lemon juice. Let cool completely before using.

Make the berry topping:
Put the berries in a bowl and sprinkle with the sugar. Toss gently and let stand for 1 hour or so while you prepare the cake.

Make the cake:
Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, blend the flour, sugar, baking powder, and salt. With an electric mixer on medium speed, beat in the shortening, 2/3 cup of the milk, and the vanilla. Beat for 2 minutes, frequently scraping down the sides of the bowl. Add the remaining 1/3 cup of milk and the egg whites, and beat for 2 minutes more, scraping down the sides of the bowl.

Pour the batter into the prepared pans and bake until the center of each cake springs back when lightly touched, 30 to 35 minutes. Remove from the oven and let cool in the pans for 10 minutes. Remove the cakes from the pans and let cool completely on wire racks.

Make the frosting:
Beat the egg whites in a large bowl with an electric mixer until they hold a soft peak. Meanwhile, mix the sugar, corn syrup, and water in a large saucepan and bring to a rolling boil. Cook to 242 degrees F on a candy thermometer, or until a tiny bit of syrup dropped into a bowl of cool water and then pulled between the thumb and forefinger spins a 6- to 8-inch thread. With the mixer running, pour the hot syrup very slowly into the beaten egg whites. Continue beating with the electric mixer until the frosting holds stiff peaks. Beat in the vanilla and use immediately.

Place one of the cake layers upside down on a cake platter and, with a flexible spatula, spread the lemon filling almost to the outer edge. Place the second layer right-side up on the filling. Frost the sides, bringing the frosting up to form a rim around the edge of the top layer. Spread the frosting evenly over the top, making attractive s

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on June 23, 2014

    Flag

    I have this cookbook and have made several of the recipes, all of which are great...however, this cake was extra impressive! My daughter, being a True Blood fan, requested it for her birthday last year, and I set about making it. Although it's a tad labor intensive, for a special occasion, it's totally worth it. I cannot express well enough how delicious it was - it didn't last long in my house!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 30, 2013

    Flag

    I made the cake and it was gone within a day! It was very tasty but I found the filling and icing to b a bit too runny and found that if refridgerated for an hour or more it firmed up nicely. All in all very good cake...at least my family loved it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.