To fill and crumb coat:
9 egg whites
350g sugar
500g of butter, room temp
2 tsp lemon extract
To frost:
5 egg whites
200g sugar
250g butter, room temp
1 tsp lemon extract
Method
1. Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved. Test by rubbing some between your fingers. If it's completely smooth, it's done.
2. Pour into another bowl and whip on high speed until room temp.
3. Add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.
4. If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.
Assembly
5. Stack the layers in your preferred order and fill and frost as you would any other cake.
6. Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it.
7. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not
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