Lemon Curd Birthday cum Anniversary cake, covered in glaze icing, simply decorated with limau purut (kaffir lime) leaves from my garden.The pic above is of the cake I made for hubs and my birthday, which also had to do as our anniversary cake because of the close proximity in dates. Hubs birthday falls two days before mine, though we're born six years' apart. Have to make it known that he's older, of course; am an old man's darling, hahahahaha. And since our wedding anniversary falls on the same day as my birthday, there just seemed no necessity for another cake. This version was real nice and tangy, and because the kids love lemon curd as much as I do, the cake went down well with everyone. I found the recipe on this blog while merrily foodblog -hopping one day.
Lemon Curd Cake
(from Emily Luchetti's Four-Star Desserts)
Curd Ingredients
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1/2 cup freshly squeezed lemon juice
Cake Ingredients
2 cups sifted cake flour
2 1/4 cup granulated sugar (divided into 3/4 cup & 1 1/2 cup)
1 tbsp baking powder
1/2 tsp salt
4 tbsp (=half stick=2 oz) unsalted butter, softened at room temp.
3 tbsp freshly squeezed lemon juice
2 tsp finely grated lemon zest
6 large egg whites
To make the lemon curd
Fill a medium pot 1/3 full of water and bring to a very low boil.
In a medium heatproof bowl whisk together egg yolks, egg, 1/2 cup sugar. Whisk in 1/2 cup lemon juice.
Set the bowl over the pot of water making sure water doesn't touch the bottom of the bowl. Cook, stirring occasionally, until mixture is thick, about 10 minutes.
Strain the curd into a bowl. Place plastic wrap directly onto the surface of the curd (to prevent a skin from forming). Chill curd until cold (but it's okay to chill it until it's cooled down to room temperature).
To make the cake
Preheat oven to 325F. Butter and flour a 9-inch round x 3-inch high cake pan.
Sift together cake flour, 3/4 cup sugar, baking powder, and salt. Set aside dry ingredients.
In a large mixing bowl, mix together butter, lemon juice, zest, and cooled lemon curd. Stir in dry ingredients.
Using the whisk attachment, in the bowl of a stand mixer beat the egg whites on medium speed until frothy. Increase speed to high and gradually add the 1 1/2 cup sugar. Whip until soft peaks form. Gently fold the whipped egg whites into batter.
Spread batter into you prepared cake pan. Bake at 325F until cake tester comes out clean, about 50-60 minutes. Cool on rack and then remove cake from pan.
Dust with 1 tablespoon powdered sugar if desired.
Lemon Curd Cake
(from Emily Luchetti's Four-Star Desserts)
Curd Ingredients
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1/2 cup freshly squeezed lemon juice
Cake Ingredients
2 cups sifted cake flour
2 1/4 cup granulated sugar (divided into 3/4 cup & 1 1/2 cup)
1 tbsp baking powder
1/2 tsp salt
4 tbsp (=half stick=2 oz) unsalted butter, softened at room temp.
3 tbsp freshly squeezed lemon juice
2 tsp finely grated lemon zest
6 large egg whites
To make the lemon curd
Fill a medium pot 1/3 full of water and bring to a very low boil.
In a medium heatproof bowl whisk together egg yolks, egg, 1/2 cup sugar. Whisk in 1/2 cup lemon juice.
Set the bowl over the pot of water making sure water doesn't touch the bottom of the bowl. Cook, stirring occasionally, until mixture is thick, about 10 minutes.
Strain the curd into a bowl. Place plastic wrap directly onto the surface of the curd (to prevent a skin from forming). Chill curd until cold (but it's okay to chill it until it's cooled down to room temperature).
To make the cake
Preheat oven to 325F. Butter and flour a 9-inch round x 3-inch high cake pan.
Sift together cake flour, 3/4 cup sugar, baking powder, and salt. Set aside dry ingredients.
In a large mixing bowl, mix together butter, lemon juice, zest, and cooled lemon curd. Stir in dry ingredients.
Using the whisk attachment, in the bowl of a stand mixer beat the egg whites on medium speed until frothy. Increase speed to high and gradually add the 1 1/2 cup sugar. Whip until soft peaks form. Gently fold the whipped egg whites into batter.
Spread batter into you prepared cake pan. Bake at 325F until cake tester comes out clean, about 50-60 minutes. Cool on rack and then remove cake from pan.
Dust with 1 tablespoon powdered sugar if desired.
2 comments:
HI!!hehe..bestlah birthdate and anniversary date sama....by the way,r u sarawakian?
Hi Pat, yes it does have it's advantages when the birthdate & anniversary's the same-esp. the "remembering" factor! Yup, part sarawakian; not born here but grew up for the most part in sarawak and now settled down here. Take care and hae a nice day!
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