Poolside Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Blue Lagoon Cake:
  • 3 ¼ cups all-purpose flour
  • 3 cups granulated sugar
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon fine salt
  • 2 tablespoons vanilla extract
  • 1 cup (abut 6 to 7 each) egg whites, room temperature
  • 1 ½ cups buttermilk, room temperature
  • ¼ cup vegetable oil
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature, cut into small cubes
  • Blue food gel
For the Passion Fruit Curd:
  • 1 cup passion fruit puree, thawed
  • 9 large egg yolks
  • ¼ cup corn starch
  • 1 ¼ cups granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature, cut into small cubes
For the Breezy Whipped Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 6 cups powdered sugar, sifted
For assembling the Poolside Cake:
  • Green cherries
Instructions
To make the Blue Lagoon Cake:
  1. Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with baking spray, set aside.
  2. In the bowl of a stand mixer, fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Mix the dry ingredients on the stir speed.
  3. In a large bowl, whisk together the vanilla extract, egg whites, buttermilk, and vegetable oil. Set aside.
  4. On the lowest speed, add the butter to the dry ingredients, a few tablespoons at a time, until the chunks of butter are incorporated and the mixture looks like a fine crumble.
  5. Continuing on a low speed, add ⅓rd of the wet ingredients to the dry-butter mixture. Turn mixture up to a medium speed and beat until a pale paste-like thick batter forms. Scrape down the sides and bottom of the bowl.
  6. Add another ⅓rd of the wet ingredients and beat on a medium-high speed to 4 minutes. Again scrape down the sides and bottom of the bowl. Pour in the final ⅓rd of the wet ingredients, add the blue food gel, and beat now on a medium speed for a final 5 minutes.
  7. Divide the batter evenly between the cake pans and bake for 26 to 35 minutes, rotating halfway, until a tooth pick comes out mostly clean (not wet) and the sides begin to pull away from the pan.
  8. Allow the cakes to rest in the pans for 5 minutes before removing them onto wire racks to cool completely.
To make the Passion Fruit Curd:
  1. In a heavy bottomed medium-sized sauce pan whisk together the passion fruit puree, egg yolks, corn starch, and sugar. Put the sauce pan over medium-high heat and whisk constantly until the mixture thickens, about 8 to 9 minutes. Once the mixture coats the back of a spoon and when you draw a line through the mixture and your finger leaves a line in the mixture, it's ready.
  2. Turn off the heat but leave the sauce pan on the burner. Whisk in the salt. Follow by whisking in the butter, a few cubes at a time, adding more only when the butter is melted and combined with the curd. Once all of the butter is incorporated, pour the curd through a fine mesh strainer to remove any lumps. Pour into a heat-proof container and place plastic wrap over the surface to prevent a skin from forming. Place in the refrigerator until it has hardened about 2 to 3 hours minimum. It can be made 3 days in advance.
To make the Breezy Whipped Frosting:
  1. Cream together the butter and cream cheese in a stand mixer fitted with a paddle attachment. Beat until combine and lump-free, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and salt.
  2. On the stir speed, slowly add the powdered sugar. Scrape down the sides and bottom of the bowl and then give the frosting a final beat for 45 seconds.
To assemble the Poolside Cake:
  1. If the cake layers have domes, use a serrated knife to level off the cakes. To get the crisp blue color, use the same serrated knife to gently scrape off the brown outer bits of the cake. Chill in the freezer for 15 minutes.
  2. Place the first layer on a cake board and use a pastry bag to pipe a border Breezy Whipped Frosting to create a moat for the filling. Spoon the Passion Fruit Curd into the moat. Repeat this step with the second layer. Top with the final cake layer. Use the remaining frosting to fill in the gaps. Create a dirty layer of the cake and chill in the freezer for a final 15 minutes. Top with a thick smooth layer of frosting. Use pastry bag fitted with a star tip and pipe swirls evenly on the top of the cake. Top each swirl with a green cherry.
Notes
Passion Fruit Curd adapted from Always Order Dessert, Cake adapted from Kara's Cake Couture
Recipe by Layer Cake Parade at http://layercakeparade.com/poolside-cake/