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Lemon Cream Cake

Author: Kim Wilson - Sandandsisal.com

Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins

Ingredients

1¾ c. cake flour
1 Tablespoon baking powder
1 tsp. salt
½ c. sugar.
½ c. vegetable oil
6 egg yolks
¾ c. water
1 Tablespoon lemon zest
½ tsp. cream of tartar
¾ c. sugar
6 egg whites
1 c. heavy cream
8 oz. cream cheese
2½ c. powdered sugar
3 tablespoons lemon juice.

The first step should be to make the meringue which gets folded into the cake batter. Separate 6 eggs. Reserve the yolks for a later step. Place 6 egg whites into a large bowl and start beating on high with an electric mixer.

SLOWLY sprinkle in ½ teaspoon cream of tartar, and ¾ cup sugar, adding the sugar a bit at a time.

Whip the egg white mixture until stiff peaks form.

In a bowl combine these dry ingredients- 1¾ cup cake flour, 1 tablespoon baking powder, 1 tsp. salt, ½ cup sugar.

In a separate bowl combine these wet ingredients- ½ cup vegetable oil, 6 egg yolks, ¾ cup water, 1 tablespoon lemon zest.

With an electric mixer, combine the wet and dry ingredients then gently fold in the meringue.

Pour batter into a non-greased 10” tube pan and bake at 350 degrees for 1 hour.

Upon removing from oven, immediately flip the tube pan upside down to rest and cool on the pan’s feet or onto a bottle neck if your pan doesn’t have feet. Allow to completely cool. Run a knife around the edges before removing from pan. Slice cake horizontally into 3 even layers with dental floss or a very long serrated knife.

Lemon Cream Filling:
One cup heavy cream, whipped,
8oz. softened cream cheese,
2½ cups powdered sugar,
3 tablespoons lemon juice.

With an electric mixer, whip the cream cheese, powdered sugar and lemon juice until well combined then fold in the whipped cream. Chill for ½ hour, then frost the bottom layer with ½ of the lemon filling, place on middle cake layer and frost with the rest of the filling. Place last cake layer on top and chill cake. Dust cake top with powdered sugar right before serving.

Chocolate Banana Cake

2 cups - 400g raw sugar
1 3/4 cups - 245 grams flour
3/4 cup - 75 grams - unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1/2 cup - 120 ml - warm water
1/2 cup - 120 ml - milk
1/2 cup - 120 ml - lite olive oil
1 1/2 teaspoons pure vanilla extract

Mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes @ 180 degrees or until a toothpick inserted in the center of the cake comes out clean.