Green Tomato Salad
Kim Severson, Rachael Ray
191 ratings with an average rating of 4 out of 5 stars
191
15 minutes, plus macerating time
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For the Cake
Preheat oven to 350 degrees. Grease three 9-inch cake pans and line with parchment or waxed paper. Mix flour, baking powder and salt and sift onto a piece of waxed paper or parchment.
In a large mixing bowl, beat sugar and butter until light and fluffy, scraping sides as needed. Whisk egg whites until well blended but not foamy, and add to batter in 4 batches, making sure each addition is well incorporated.
Add dry ingredients and milk to batter, alternately, in 4 batches, mixing each only until just blended. Mix in vanilla.
Divide batter among 3 pans. Gently drop each one on a counter to eliminate large air bubbles. Bake for about 20 minutes or until cake springs back in center when pressed or a cake tester comes out clean. Let rest for 5 minutes, then remove cake from pan and cool completely on rack.
Meanwhile, make curd: Put all ingredients in a non-reactive saucepan and whisk to blend. Set over medium heat and cook, stirring constantly, until filling thickens and a candy thermometer registers 170 degrees. This can take 10 to 15 minutes. Do not let filling simmer or boil. Remove from heat and pour into a bowl to cool to room temperature.
Place a cake layer on a cake stand or plate and spread ⅔ cup curd on top to the edges. Stack another layer and continue until all layers have been used. Use remaining curd on top and sides. Filling is somewhat translucent, so layers will be visible through curd on sides. If layers slide while frosting, push 3 or 4 long wooden skewers through them to hold until cake sets. Cake is best left covered at room temperature overnight.
Growing up in southern middle Georgia, my mother and aunt would make this cake. My brother recently asked if I knew the recipe, which was always his favorite. I do not usually use recipes and I was off point with the measurements of a couple of ingredients. This recipe brought everything together as we remembered the taste and texture. It is an excellent treasure for generations to come!
My aunt made this with pound cake layers and added a 7 minute frosting. I have had many fabulous homemade Southern cakes in my life as everyone in my family are excellent cooks. I am not exaggerating that this cake, the way my aunt in SC made it, was the BEST cake I have ever eaten.
We made the lemon curd only. The taste and consistency is great. We put a little extra lemon juice and zest in and it still thickened nicely. It's a little sweet, so I think next time I might add a little less sugar or substitute "fake" sugar for all or part of the recipe to see if that might work.
Growing up in southern middle Georgia, my mother and aunt would make this cake. My brother recently asked if I knew the recipe, which was always his favorite. I do not usually use recipes and I was off point with the measurements of a couple of ingredients. This recipe brought everything together as we remembered the taste and texture. It is an excellent treasure for generations to come!
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