Lemon Pom Pom Cake Recipe

How to Make Lemon Pom Pom Cake

1. **Vanilla Cake:**
2. Preheat convection oven to 320°F (160°C). Grease a 9-inch ovenproof bowl.
3. In a medium bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup vegetable oil, 1 3/4 cups granulated sugar, and 2 tsp vanilla extract until light and fluffy.
5. Add 4 large eggs one at a time, mixing well after each addition.
6. Gradually add the dry ingredients and 1 cup milk in three additions, alternating between the dry and wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour batter into the prepared bowl and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the bowl for 1 hour before inverting it onto a wire rack to cool completely. Cover with plastic wrap or a clean, damp tea towel and set aside until ready to assemble.
9. **Marshmallow Puffs:**
10. Prepare 3 large piping bags and 3 semi-sphere silicone molds.
11. **Batch 1:** In a heavy-based saucepan, combine 250g granulated sugar and 130g water. Attach a candy thermometer and bring to a boil over medium heat without stirring, until the syrup reaches 250°F (121°C).
12. Meanwhile, in a separate bowl, bloom 20g gelatin powder in 70ml hot water. Add desired flavoring.
13. Once the syrup reaches 230°F (110°C), begin whipping 3 large egg whites to stiff peaks in a stand mixer.
14. Remove the sugar syrup from heat at 250°F (121°C), and slowly whisk in the gelatin mixture.
15. With the mixer on high speed, slowly pour the hot syrup into the whipped egg whites. Continue whipping until the mixture thickens and increases in volume, while remaining pourable.
16. Add food coloring to reach your desired shade. Transfer to a piping bag (snip 2cm off the end) and pipe into silicone molds until level.
17. Refrigerate for at least 1 hour, or until set. Gently pop out and roll in desiccated coconut.
18. **Repeat steps 9-15 for the remaining two batches of marshmallow puffs**, using different food colorings for each.
19. Marshmallows can be frozen in an airtight container for up to 1 month.
20. **Cream Cheese Frosting:**
21. In a mixing bowl, beat together 8oz (225g) cream cheese, 1/2 cup (1 stick) unsalted butter, and 3 cups powdered sugar until fluffy.
22. Add 2 tbsp lemon juice and beat until light and fluffy.
23. **Assembly:** Use a long knife to horizontally slice the cake into 3 even layers.
24. Place a dollop of frosting on a cake board or serving plate and top with the bottom cake layer.
25. Spread a layer of frosting over the cake layer. Pipe a 1cm thick barrier of frosting around the inner edge.
26. Fill with 1/2 cup raspberry jam, and top with the second layer.
27. Repeat steps 22-23 using lemon curd instead of raspberry jam between the second and third layer.
28. Frost the entire cake with a thin layer of frosting (crumb coat). Refrigerate for 20 minutes to set.
29. Frost the cake with the remaining frosting and decorate with the marshmallow puffs, filling gaps with extra coconut.
30. Serve at room temperature on the day of decorating. Can be refrigerated for up to 4 days.