So, ever since I saw the Lemon Custard Cake on the internet blogs, I wanted to make it. It looked FABULOUS, and I really wanted to give it a try. And so, on Wednesday, I did. I encourage every one of you to try it. It was one of the most fun "science experiments" I have done in the kitchen in a long time - where every step made something turn into something else. It took some time, though, so make sure you have time to bake and time to cool.
The receipe follows for this wonderful, light, airy, super good confection. I have added a few clarifying notes along with pictures so you could see what I learned....
Lemon Custard Cake
8 egg yolks
1/2 cup sugar
2 Tablespoons ice water
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
Combine all above ingredients in a large bowl.
With an electric mixer fitted with the whisk attachment, start beating the egg yolk mixture on low speed. Gradually continue whisking while increasing the speed slowly.
Beat until very thick. This will be thicker than pudding, and honestly took about 10 minutes with my kitchen-aid mixer on about 7 speed.
Sift in:1 1/4 cup sifted cake flour
In a separate large bowl, combine the following ingredients:
8 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
With an electric mixer fitted with the whisk attachment, start beating the egg white mixture on low speed. Gradually continue whisking while increasing the speed slowly. Slowly add 1 cup sugar.
Beat until the mixture resembles stiff glossy peaks. Gently fold the egg white mixture into the flour/egg yolk mixture. Be very gentle with the batter (do not overmix!).
Pour the batter into an ungreased Angel Food Cake pan. With a knife, carefully cut into the batter to remove air pockets.
Bake at 325 degrees for 60 minutes.
Remove cake from oven and invert immediately. Let cool for at least 2 hours while inverted. I put the center of the pan on a bottle neck and it sat upside down quite happily for the two hour cooling period.
Once completely cool, remove the cake by gently cutting around the sides of the pan. Remove the cake and cut into 3 equal layers (use toothpicks on all 4 sides to make even layers). Spread with chilled lemon custard filling (recipe follows) in between each layer. Dust with sifted powdered sugar before serving. Garnish with fresh fruit (I used strawberries) and serve immediately.
1/2 pint heavy whipping cream
1 small box (3.4 ounce) instant lemon pudding mix
1 cup cold milk
Combine pudding mix with the cold milk. Follow box instructions to whisk the milk and pudding together. Let sit 5 minutes.
Meanwhile, beat whipping cream until thick cream. Gently fold into pudding and chill.
Really do try it. You will have fun, and I know you will enjoy the completed creation as much as we all did!