With the New Year quickly approaching, it is time to pull out your best, most decadent desserts to ring in 2014.
This cake is a three part process but it moves along rather quickly. I started with an eggless cake base, layered with a refreshing lemon custard, and finally, I topped it all off with fresh whipped cream.
The result was enchanting and delightful. This certainly is not a 'heavy' dessert which is refreshing after the holidays, but it's still perfect for such a celebratory occasion.
And from our family to yours, may the coming year bring you peace, happiness, and many fond memories.
Eggless Vanilla Cake:
(Courtesy Prema's Culinary)
1 cup All Purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
¼ cup vegetable oil
1 teaspoon vanilla
½ - ¾ cup milk
1 tablespoon vinegar
Preheat oven to 350 degrees F.
In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in oil and vanilla until a thick batter has formed.
Add milk. Start with ½ cup. If the batter still seems a little think, add another ¼ cup. Make sure to whisk thoroughly so there are no clumps. Lastly, add in vinegar.
Pour cake batter into a prepare 8-inch cake pan. Bake for approximately 20 minutes or until cake is golden and the tester comes out clean. Remove from oven and let cool on a wire rack before transferring to a cake plate.
Using a serrated knife, carefully slice cake in half. If the center still feels warm, leave to cool completely for an extra 15 minutes or so.
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Lemon Custard:
(Courtesy Mimi Thorisson)
1 egg
4 tablespoons sugars
Zest and Juice of 1 large lemon - Lemons Courtesy Limoneira
3 tablespoons unsalted butter
In a saucepan or double broiler, combine sugar, lemon juice and zest over medium-low heat or simmering water.
In a bowl, beat one egg and add to the lemon/sugar mixture. Stir constantly, until mixture has thickened (about 8 minutes). Alternate and take on/off heat while whisking. Remove custard from heat and stir in butter. Set aside to cool completely and then chill in the refrigerator for one hour.
In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners' sugar.
Assembly:
Spread the chilled Lemon Custard on one layer of the cake. Spoon a dollop of whipped cream in the center and place the other cake on top. Use the remaining whipped cream and spread over the cake entirely. Grate a chocolate candy for garnish (I grated a Ferrero Rocher).
Chill before serving.
xo,
Tammy
RAJIV SANKARAPILLAI says
HAPPY NEW YEAR !
HOOTIN ANNI says
...and eggless cake! Never heard of it before [well, my mom used to make one with mayonnaise, but, that has eggs in it]. This is incredible. And I LOVE anything lemon.
Happy New Year to you Catherine.
Rich Red says
Craving for that lemon cake, it looks so good! Great to hop by today.. Happy New Year!
Chiara Giglio says
I wish you a very happy New Year ,take care.... a warm hug from Italy !
Gloria Baker says
Tammy I love this custard cake, look amazing!!
And you both dears have a nice and happy New Year!!!
Laurence G. says
This cakes looks amazing! I can't believe the eggless cake works! This is definitely on my list 😉 Happy New Year by the way!
Mary Frances McNellis says
I love the idea of a chilled lemon cake! Sounds like the perfect balance between decadent and refreshing, a welcome combo this time of year. Wishing you two a blessed New Years!
Sandee says
I've not heard of this cake before. It sure looks and sounds delicious. I love a good cake.
Have a fabulous day you two and a very happy New Year. ♥♥♥
www.macuisineetvous.com says
simply the best cake.
Douce fin d'année
Chantal
David says
Tammy, WOW! This is my kind of cake... Decadent doesn't do it justice... Moist and creamy...any cake that includes custard and whipped cream is nice and moist, just the way I like them. Thanks for the recipe! Have a Happy and Healthy New Year and Take Care, Big Daddy Dave