ALGONQUIN GOLF CLUBS LEMON CAKE
From hopscotch 14 years agoIngredients
- Makes: 18 servings shopping list
- Prep: 1 hour shopping list
- Bake: at 350 degrees for 12 minutes shopping list
- Cook: 12 minutes shopping list
- Lemon Curd: shopping list
- 1 cup sugar shopping list
- 1/2 cup fresh lemon juice shopping list
- pinch of salt shopping list
- 2 1/2 Tbsp. cornstarch shopping list
- 3 egg yolks shopping list
- Pastry Cream: shopping list
- 1/2 cup sugar shopping list
- 2 1/2 Tbsp. cornstarch shopping list
- 1 cup heavy cream shopping list
- 1 cup half-and-half shopping list
- 2 egg yolks shopping list
- 1/2 tsp. vanilla extract shopping list
- pinch salt shopping list
- Sponge Cake: shopping list
- 9 eggs, separated shopping list
- 1 cup plus 2 Tbsp. sugar shopping list
- 2 tsp. vanilla extract shopping list
- juice and zest of 3 lemons shopping list
- 2 1/4 cups cake flour (not self-rising) shopping list
- 1 tsp. baking powder shopping list
- Assemble: shopping list
- 1 cup heavy cream shopping list
- 1/3 cup confectioners' sugar shopping list
How to make it
- 1. Lemon Curd:
- In a medium size saucepan, bring sugar, lemon juice, salt and 1/2 c. water to a boil. In a medium size bowl, whisk together cornstarch, egg yolks and 1/3 c. water. Quickly whisk egg yolk mixture into saucepan. Cook until thickened and clear yellow, about 1-2 minutes. Transfer to a bowl, cover surface with plastic and refrigerate.
- 2. Pastry Cream:
- In a second medium size saucepan, whisk together the sugar and cornstarch. Slowly whisk in cream, half-and-half, egg yolks, vanilla and salt. Cook over medium to medium-high heat, stirring constantly, until consistency of sour cream, about 10 minutes. Transfer to a clean bowl, cover surface with plasatic and refrigerate.
- 3. Sponge Cake:
- Heat oven to 350 degrees. Coat three 12x7x1-inch foil baking pans with non-stick cooking spray. Beat egg whites in a large bowl until stiff peaks are formed. Set aside. In a second large bowl, beat egg yolks, sugar, and vanilla until light colored, about 2 minutes. Stir in lemon juice and zest, then fold in flour and baking powder. Fold in egg whites. Divide batter among the prepared pans, a scant 3 cups per pan. Spread batter so that it is level. Bake at 350 degrees for 12 minutes. Immediately invert layers onto racks; remove pans. Cool completely.
- 4. Assemble:
- Whip heavy cream and confectioners' sugar together to stiff peaks. Fold into cooled pastry cream. Place one cake layer on serving platter. Top with half of the lemon curd (about 1 cup), spreading almost to edges of cake. Spread on a generous cup of pastry cream. Repeat with anbother cake layer, the remaining lemon curd and another generous cup of pastry cream. Spread top of cake with remaining pastry cream. Run a cake comb through the top, or simply swirl decoratively. Refrigerate before serving to firm slightly.
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