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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 Techniques To Live Green And also Conserve Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

You may prefer preparing food with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. When it pertains to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. Many people wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Particularly if you make sure the dishwasher is full previous to starting a cycle. Don’t dry the dishes by using heat, use the cool dry or air dry functions to increase the money you save.

The kitchen alone gives you many small ways by which energy and money can be saved. Green living is something we can all do, without difficulty. A lot of it is basically 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. You can cook vanilla lemon raspberry layer cake with whipped cream buttercream frosting using 21 ingredients and 27 steps. Here is how you cook it.

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

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

Instructions 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
19. Top the preserves with more frosting
20. Add third layer and add remaining preserves in a thin layer
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
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

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