Make the lemon filling
Put the lemon zest in a 4-quart or larger bowl and set a medium-mesh sieve on top. In a heavy-duty 4-quart saucepan, whisk the egg yolks and sugar. Add the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon but still pourable, 4 to 5 minutes. (Don’t boil or it will curdle.) Pass the thickened curd through the sieve and mix in the zest. Cool, stirring occasionally, about 1 hour.
When the lemon curd is cool, beat the cream with an electric mixer on medium speed just until soft peaks form, about 2 minutes. With a large balloon whisk or silicone spatula, fold in the lemon curd. Cover the bowl tightly with plastic wrap and refrigerate.
Make the meringue
In a small, microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let soften for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30 seconds.
In a heavy-duty nonstick 2-quart saucepan over medium-high heat, combine 1 cup of the sugar and 6 Tbs. water and stir constantly until the syrup is bubbling, 2 to 3 minutes. Remove the pan from the heat.
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy, 45 seconds. Add the cream of tartar and beat until soft peaks form, 30 seconds. Gradually beat in the remaining 3 Tbs. sugar until stiff peaks form, 1 to 2 minutes.
Have ready a 2-cup or larger heatproof liquid measure. Return the pan of syrup to medium-high heat and boil until a candy thermometer registers 248°F (firm ball stage). Pour the syrup into the measure to stop the cooking and then immediately pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. Lower the speed to medium, add the gelatin mixture, and beat on medium speed for 2 minutes. Decrease the speed to low and continue beating until the bottom of the bowl is no longer warm to the touch, about 10 minutes.
Use a large balloon whisk or silicone spatula to fold one-third of the meringue into the lemon cream. Repeat twice more until all of the meringue is folded into the lemon cream.
Split the cake
Unmold the cake according to the recipe at right. Spread two 3-foot-long pieces of parchment or waxed paper on the counter. Position the cake so the top is facing up. Using a long serrated knife, remove and discard the brown top crust. Turn the cake bottom up and split it into 4 even layers. After cutting each layer, use two spatulas to lift a layer off the cake and put it on the parchment or waxed paper. Arrange the layers in the order you cut them so it’s easy to assemble the cake.
Assemble the cake
Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.
Spread one-quarter of the filling on the bottom of the pan. Place the smallest cake ring on top of the filling. Spread about one-third of the remaining lemon filling on top. Top with the next cake layer. Spread on half of the remaining filling. Repeat with the third cake layer and remaining filling. Top with the last cake layer and lightly press it down. Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.
To unmold, wet a kitchen towel under very hot water and wring out the excess. Wipe the sides and bottom of the pan to help release the cake smoothly.
Set the pan on top of a canister that’s smaller than the pan’s removable bottom and higher than the pan’s sides, and gently press down on the sides of the pan. If it doesn’t slide down easily, apply more heat to the sides.
Run a long offset spatula between the bottom of the cake and the pan. Run a wire cake tester or wooden skewer around the inner tube. Invert the cake onto a serving plate and remove the tube portion of the pan. Slice and serve the cake.
FAQs
Cover the cake loosely with plastic wrap and chill it in the refrigerator for at least 6 hours or ideally overnight. Before serving, garnish with chocolate shavings, slice and serve.
How long does cake last in the icebox? ›
Wrap that cake up tight! Most cakes can be stored in a freezer for up to one month, or in the fridge for one week. Cakes are best sliced frozen for crisp edges, but for the best flavor, allow your leftover cake to hang at room temperature for thirty minutes to an hour before digging in.
Why is it called an icebox cake? ›
As you may have suspected, icebox cake gets its name from the icebox, a non-mechanical form of refrigeration that was popular during the early 20th century.
Can I ice a cake straight from the fridge? ›
Once the cake is sufficiently chilled—with a minimum of two hours in the fridge but preferably chilled overnight—you can take it out and prepare for the frosting. Start by brushing off any crumbs that could get in the frosting and make it look sloppy. "Remove the crumbs with a pastry brush," Smith says.
Is it easier to frost a refrigerated cake? ›
We all know cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it's still tender and fragile. Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight.
What can I add to my box cake mix to make it moist? ›
Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.
Should I use milk instead of water for box cake? ›
The average cake mix calls for the most boring of liquids: water. Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake.
How can I make my box cake more moist? ›
Add Milk, Coffee, or Soda
Boxed cakes often call for water, but swapping it out for equal amounts of milk, coffee, or even soda will give you a moister, more tender, and flavorful cake. For white cake mix, you can use whole milk or your favorite non-dairy milk.
What cake lasts the longest? ›
Cakes with high sugar content tend to last longer due to sugar's natural preservative properties. Dairy-based cakes, on the other hand, spoil faster due to the perishable nature of dairy products. Similarly, cakes with fruit fillings or toppings also have a shorter shelf life.
Can I eat 2 week old cake in the fridge? ›
“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.
Plain Unfrosted cake:
It will usually last for several days, covered well, at room temperature. If you really want to prolong the freshness, then cake with no filling or frosting (plain cake layers or a bundt cake) will last about 7 days, covered well, in the refrigerator.
What is another name for icebox cake? ›
An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator.
Can I freeze an icebox cake? ›
Refrigerator: This cake will last a few days in the fridge, but the whipped cream will start to droop after a couple of days. See how to make stabilized whipped cream with gelatin here. Freezer: This cake can be frozen if you're making it ahead of time for a party or gathering.
Why is it called Texas cake? ›
The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it's called "Texas" sheet cake, while others claim the name comes from the fact that it's the size of Texas. Regardless of its origins, this cake is truly a crowd-pleaser.
Should I put cake in fridge or freezer before decorating? ›
Second, trimming and sculpting the cake is easier when it's chilled, but not fully frozen. And lastly, frosting a chilled cake is much easier since a chilled (or frozen) cake won't shed as many crumbs into the frosting as a room-temperature cake.
Are icebox cakes frozen? ›
An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator.
Should I keep an iced cake in the fridge? ›
Keep Your Cakes at Room Temperature
This is because refrigeration can cause some types of cakes to dry out or become too firm, particularly those with buttercream frosting. To keep your cake fresh, cover it with plastic wrap or a cake dome. Make sure the container is airtight to prevent the cake from drying out.
Does cooling a cake in a freezer make it moist? ›
The reason and science behind this are simple: freezing a warm cake traps heat and steam within the cake layers, which helps it retain moisture, resulting in a mouth-watering, soft texture.
