Recipe of Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting Speedy

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Before you jump to Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Continue reading for some approaches to go green and save energy, largely in the kitchen.

Changing light bulbs is actually as good a place to start as any. Naturally you shouldn't confine this to merely the kitchen area. Compact fluorescent lightbulbs are energy-savers, and you will need to use them rather than incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, and that is good. It goes further than merely exchanging the lights, though; turning off lights that aren't needed is definitely another good thing to do. In the kitchen is where you'll regularly discover members of a family, and often the lights usually are not turned off until the last person goes to bed. Of course this also happens in different rooms, not merely the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off as soon as you don't need them.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not really that hard. A lot of it is simply making use of common sense.

We hope you got insight from reading it, now let's go back to vanilla lemon raspberry layer cake with whipped cream buttercream frosting recipe. To cook vanilla lemon raspberry layer cake with whipped cream buttercream frosting you need 21 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to prepare Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

1. Get of for lemon vanilla cake.
2. Provide 2 1/4 cups of cake flour.
3. You need 1 tablespoon of baking powder.
4. Take 1/2 teaspoon of salt.
5. Get 1 1/4 cup of buttermilk, at room temperature.
6. Take 4 of large egg whites, at room temperature.
7. Prepare 1 1/2 cups of granulated sugar.
8. Prepare 2 teaspoons of fresh grated lemon zest.
9. Prepare 4 ounces (1/2 cup) of or 1 stick) unsalted butter, at room temperature.
10. Provide 1/2 teaspoon of lemon extract.
11. You need 1 teaspoon of vanilla extract.
12. Prepare of for filling and whipped crem butter cream filling and frosting.
13. Use 3/4 cup of raspberry preserves.
14. Take 1 1/2 cups of sweetened shredded coconut.
15. Use 1 cup of room temperature salted butter.
16. Take 4 cups of confectioner's sugar.
17. Prepare 3 tablespoon of milk or cream.
18. Provide 1/2 teaspoon of lemon extract.
19. Prepare 1/2 teaspoon of grated fresh lemon zest.
20. Take 1 teaspoon of vanilla extract.
21. You need 2 cups of cold heavy whipping cream.

Steps to make Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

1. Make lemon cake.
2. Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray.
3. Whisk together flour, baking powder and salt in a bowl, set a side.
4. In another bowl whisk together the buttermilk and egg whites and set aside.
5. In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,.
6. Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well.
7. Divide batter between cake pans.
8. Bake for 15 to 25 minutes depending on your oven. The cakes should spring back when touched lightly and a toothpick will come out just clean. Cool in pans on rack 10 minutes then remove to cool completely.
9. Make whipped lemon buttercream frosting.
10. In a large bowl beat butter and sugar slowly until mixed, add milk or cream and vanilla and beat until creamy, adding more milk if dry.
11. In another large bowl whip cream until it forms firm peaks.
12. Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy.
13. Assemble cake.
14. Place one cake layer on serving plater, bottom up.
15. Add a thin layer of raspberry preserves.
16. Add a layer of the frosting. The easiest way to cover the preserves is to pipe the frosting with in a circle on top of preserves. It doe not need to be pretty, its just an easy way not to disrupt the preserves.
17. Top with second cake layer, bottom up, and add a thin layer of preserves.
18. .
19. Top the preserves with more frosting.
20. Add third layer and add remaining preserves in a thin layer.
21. .
22. Top with more frosting.
23. Add last cake layer, still bottom up and frost entire cake with frosting. To make it easier to frost the entire cake its best to refrigeraye it until fillimg firms up, at least an hour, otherwise the cake is slippery because of the jam and will be very hard to frost keeping it steady. Once its chilled and firm its very easy to frost.
24. .
25. Sprinkle the coconut on the top and sides. Placing your hand right next to the side of the cake and pouring it between your hand and the cake to get it to adhere.
26. Chill cake at least 2 hours before slicing. Store covered in refrigerator but be sure to bring slices to room temperature before serving for best flavor.
27. .

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