WHITE CHOCOLATE AND PERSIAN LIME LAYERED CAKE: Made by: Carolyn Webster
1 cup butter
2 cups sugar
3 cups sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 cup milk
1 T. vanilla extract
Juice and grated zest of one Persian lime - Preheat oven to 350 degrees F. Grease three 9 inch pans.- Line bottoms with parchment paper; grease again and flour pans.- Cream butter and gradually add sugar, creaming until light and fluffy; add eggs on at a time, beating well after each addition.
– In another bowl, sift cake flour with baking powder and salt. Add flour mixture alternately with milk and vanilla, beating after each addition until smooth. Stir in lime juice and zest. Divide batter evenly between cake pans; bake for 25 to 28 minutes; cool in pans 10 minutes; Remove from pans and cool completely on baking racks
1 cup whipping cream
1 T. confectioners sugar
8 oz. cream cheese
1 T. lime juice
1 T. lime zest
– Mix together cream cheese, lime juice and zest until smooth. In a large bowl, beata cream until it begins to thicken; add sugar; beat until stiff peaks form. Fold this into the cream cheese mixture. Spread filling between cooled layers of cake. Frost with white chocolate buttercream frosting. Garnish, if desired, with additional lime zest.
1 cup butter, softened
2 cups confectioners sugar
6 oz. white chocolate baking bar; melted
3 to 5 T. whipping cream
In a large bowl, beat butter and sugar at low speed until fluffy. Add in melted and cooled
white chocolate, and 3 T. of whipping cream; add more cream if needed to achieve desired
consistency. Beat on high speed 3 to 4 minutes, scraping down bowl with spatula as you go.