Lemon Layer Cake with Curd and Blueberries

Ingredients:

FOR THE CAKE:

• Vegetable oil, cooking shower 
• 1/2 glasses cake flour (not self-rising), filtered 
• 1 tablespoon heating powder 
• 1/2 teaspoon salt 
• 1/2 glass in addition to 2 tablespoons granulated sugar 
• 1/2 glass skim milk 
• 1/3 glass canola oil 
• 1/2 teaspoons immaculate vanilla concentrate 
• Finely ground pizzazz of 1 lemon, in addition to 1 teaspoon new lemon juice 
• 4 vast egg whites, room temperature 
• 1 tablespoon confectioners' sugar 

FOR THE LEMON CURD:

• 4 vast egg yolks, daintily beaten 
• Finely ground pizzazz of 1/2 lemon, in addition to 1/2 container new lemon juice 
• 1/3 glasses granulated sugar 
• 1/3 glass cornstarch 
• Squeeze of salt 
• 1 teaspoon immaculate vanilla concentrate 
• 1/3 glasses blueberries, daintily smashed 

Directions:

1. Preheat broiler to 350 degrees. Make the cake: Coat two 8-by 1/2-inch round cake container with cooking splash. Line bottoms with material. Splash material; put aside. 

2. Filter together flour, preparing powder, and salt into a medium dish; put aside. Whisk together 1/4 container sugar, the milk, oil, vanilla, lemon get-up-and-go, and lemon juice in an expansive dish; put aside. 

3. Put egg whites into the dish of an electric blender fitted with the whisk connection. Beat on medium rate until frothy. Raise pace to medium-high. Steadily include remaining 1/4 container in addition to 2 tablespoons sugar, beating until solid crests structure. 

4.Include half of the flour blend to the milk blend; speed until smooth. Fold in remaining flour blend in 3 clusters, substituting with the egg white blend. Separate hitter among arranged skillet. Heat, pivoting skillet part of the way through, until a cake analyzer embedded into focuses tells the truth, around 18 minutes. 

5.Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Evacuate material; reinvert. Let cool totally. Make the lemon curd: Put egg yolks into a medium heatproof dish; put aside. Whisk together lemon get-up-and-go, sugar, cornstarch, and salt in a medium pot. Include 1/2 mugs water and the lemon juice; rush until sugar and cornstarch have broken up. 

5. Heat to the point of boiling over medium-high warmth, whisking always. Cook 2 minutes. Diminish warmth to medium-low; bit by bit whisk 33% of the lemon blend into the saved egg yolks. Empty blend into skillet. Cook over medium warmth, mixing always, 2 1/2 minutes. 

6. Expel from warmth. Mix in vanilla. Fill a dish; place plastic wrap straightforwardly on surface. Refrigerate until firm and icy, no less than 60 minutes (up to 1 day). 

7. Fold blueberries into curd; put aside. Trim top and base of one cake to be level. Sliced every cake down the middle on a level plane. Set untrimmed base layer on a serving plate; spread with 1 container curd. Rehash with trimmed parts for second and third layers. Top with untrimmed top layer. Dust with confectioners' sugar.