Prep 45 mins
Cook 15 mins
Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.
For the Cake
- 118.29 ml all-purpose flour
- 118.29 ml sugar
- 1.23 ml baking powder
- 0.59 ml salt
- 2 egg yolks (whites used later in recipe)
- 59.14 ml vegetable oil
- 59.14 ml water
- 4.92 ml lemon extract
- 1 lemon, zest of, minced
- 2 egg whites
- 28.39 ml sugar
- 236.59 ml heavy cream
- 118.29 ml lemon curd (prepared)
- fresh raspberries or blueberries or powdered sugar or mint
- Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
- Mix together flour, sugar, baking powder, and salt.
- In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
- Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
- Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
- Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
- Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
it was super good and beautiful
These were so good! Beautiful looking and taste great!!!