7-Minute Frosting

1 1/2 cups plus 2 T sugar
2 T light corn syrup
2/3 cup water
6 large egg whites, room temperature
1 1/2 teaspoons vanilla

1. Heat  1 1/2 cups of the sugar, corn syrup and water in small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium high, and bring to boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into glass measuring cup.

2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium low, and add remaining 2 T sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately

Whipped Topping/Frosting Recipe

I never have whipped cream on hand when I want it - this is perfect to have in my back pocket!

• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

Martha's Lemon Cake Recipe

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups flour, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Tablespoon lemon zest
2 cups sugar

2 large eggs plus 3 large egg yolks
1/4 cup plus 2 T fresh lemon juice
1 cup buttermilk
1 lemon, thinly sliced and seeded

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Lemon Curd Recipe

Makes 2 cups

• 1 cup sugar
• 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
• 8 large egg yolks (egg whites reserved for another use)
• 1/4 teaspoon coarse salt
• 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

 

1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)

Red Velvet Cake.

[ CAKE ]
1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1 Tbsp. vinegar
Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.

[ ICING ]
5 Tbsp. flour
1 c. milk
1 c. granulated sugar
1 stick butter
1/2 c. Crisco shortening
1 tsp. vanilla
Cook flour and milk until thick. Stir constantly. Make sure you cool milk and flour mixture (in refrigerator). Cream together sugar, butter, crisco, and vanilla well with electric beater. Add flour and milk mixture. Beat until right consistency to spread. This should get fluffy like whipped cream.