Wednesday, 16 April 2014

A Ladies Lemon Cake

Maybe a lovely lady like Sansa Stark. . .

Gentle note, I googled lemon cakes so I could celebrate the return of Game of Thrones on HBO. Found what I thought was going to be an excellent recipe but some other less careful blogger left out several instructions. Sad times when you are already halfway through a recipe.

So this is my fixed Lemon Cake recipe. Light, delicate and lemony!

Lemon Cake




Ingredients:

Lemon syrup and Candied Lemon Slices

Cake

4 Eggs, separated
1 Tablespoon water
1/2 + 2 Tablespoons white sugar
1/2 Cup Butter, melted and cooled slightly
3/4 Cup flour
1 1/2 Cup Milk
2 Teaspoons vanilla
Juice of two Lemons (1/2 Cup)
Zest of one Lemon
1/2 Cup Lemon Syrup

Lemon Cream

1 Cup Whipping/ Heavy Cream
1/4 Cup Confectioners sugar
3 Tablespoons lemon pudding mix (Bulk Barn should have it, and you only need a little bit)

Instructions:

Leave the milk and separated eggs at room temperature for at least 30 minutes. Cold eggs and milk will ruin everything.

Preheat oven to 350°F.

Spray an 8 inch round cake pan with cooking spray and if desired line the bottom with parchment paper. I suggest using an 8 inch spring-form pan to make life easiest.

Using an electric or stand mixer whip the egg whites only until stiff and fluffy. Careful to not over mix. When you pull the beaters out stiff upright peaks should be clear and evident.

Beat egg yolks, sugar, vanilla, and the tablespoon of water until light, frothy and yellow. Slowly pour and whip in the melted butter until well combined.

Whisk in milk, lemon juice, lemon zest, lemon syrup until combined. Gently mix in flour until combined.

Gently fold the whipped egg whites, or mix in stand mixer on level one. Batter might look a bit lumpy, that is totally ok. As long as it an even consistency of small lumpy parts all over.

Pour the cake batter into the prepared pan and on a flat surface give the pan a little wiggle to evenly distribute in the pan.

Bake for 60 minutes. Remove cake from oven and let stand in pan for about 2 hours. The cake might sink a bit from it's fresh baked height. Don't worry about it.

Turn cake out onto a pretty serving dish, pretty side up.

Prepare the whipping cream by adding everything to a stand mixer and whipping on a medium setting until the cream has become whipped cream and holds it shape. Fill a pastry bag with a star tip with the whipped cream and pipe small stars all over the cake. Garnish with the candied lemons.

Enjoy!

Other Places:

Learn to make a gravy without any pan drippings or a pre-made package:

Gravy

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