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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Tangy Lemon Cake
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Cakesandfrostings - Cake Tangy Lemon Cake Post by :spankonator Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3147

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Cakesandfrostings - Cake Tangy Lemon Cake

For The Cake:
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
6 oz. or 3/4 cup (175g) self-rising flour, sifted
1 level teaspoon baking powder
6 oz. or 3/4 cup (175g) unsalted butter, softened at room temperature, (cut into small pieces)
6 oz. or 3/4 cup (175g) superfine sugar
3 large eggs
Solid Vegetable Shortening (such as Crisco), for greasing pans

For the Lemon Curd:
Zest (finely grated), and juice from one large lemon
3 oz. or 6 Tbsp. (75g) superfine sugar
2 large eggs
2 oz. or 4 Tbsp. (50g) unsalted butter

For The Icing:
Zest of 1 large lemon (long curly strips) for garnishing top of cake
1/8 to 1/4 tsp. finely grated lemon zest
2 oz. or 4 Tbsp. (50g) confectioners' sugar, sifted
2-3 teaspoons lemon juice

Preheat oven to 325 degrees F (170 degrees C). Prepare two 7 inch (18cm) cake pans, 1 1/2 inches (4 cm) deep, by greasing them lightly with vegetable shortening, lining the bases with parchment paper and greasing the paper also.

Measure all the cake ingredients into a mixing bowl and beat with an electric mixer until you have a smooth, creamy consistency. Then divide the mixture evenly between the two pans, and bake them on the center rack of the oven for about 30-35 minutes or until the centers feel springy when lightly touched with your finger.

While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter, and place the bowl over a pan of barely simmering water. Stir frequently until thickened, about 20 minutes. You don't have to watch over it, just come back from time to time to give it a stir.

When the cakes have finished baking, remove them from the oven, and after about five minutes turn them out onto a cooling rack. When they have cooled completely (this step is very important, cool cakes until cold-at room temperature), carefully cut each one horizontally into two using a sharp serrated knife. Now spread the lemon curd thickly to sandwich the layers together.

To make the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the confectioners' sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Now stir in the 1/8 to 1/4 tsp. finely grated lemon peel. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then sprinkle the lemon curl strips over the top and leave it for half an hour for the icing to firm up before serving. Store any un-eaten cake in a cool place.
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Cakesandfrostings - Cake Tart Cherry Cake With Butter Sauce Cakesandfrostings - Cake Tart Cherry Cake With Butter Sauce

Cakesandfrostings - Cake Tart Cherry Cake With Butter Sauce
1 cup flour 1 cup sugar 1/2 tsp. salt 1 tsp. baking soda 1 egg 1 can (14 1/2 oz.) pitted tart cherries -- drained Butter Sauce: (half the sauce is plenty) 1/2 cup butter, cubed (no substitutes! I used unsalted) 1/2 cup evaporated milk 1 cup sugar 1 tsp. pure vanilla extract In a large bowl, combine the dry ingredients. Beat the egg with a fork in a separate bowl and add the drained cherries to the egg. Add the egg/cherry mixture to the dry ingredients. Stir until well combined and until the batter no longer appears dry.

Cakesandfrostings - Cake Tangerine Bundt Cake Cakesandfrostings - Cake Tangerine Bundt Cake

Cakesandfrostings - Cake Tangerine Bundt Cake
Fine, dry bread crumbs, for coating pan 3 cups sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, at room temperature 1/2 teaspoon tangerine (or lime) oil, optional 2 cups sugar 4 extra-large or jumbo eggs 1 tiny drop yellow (or green) food coloring, optional 1 cup milk Finely grated zest of 3 tangerines (or limes) Glaze: 1/2 cup tangerine (or lime) juice 3/4 cup granulated sugar 1/4 teaspoon tangerine (or lime) oil, optional Preheat the oven to 350 degrees. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread