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
unikorna says
A Happy new Year , lovely friend :). Kissessssssss for Catherine and Tammy :)>
Liz Berg says
Happy New Year, Catherine and Tammy!!! What a fantastic cake...I made a lemon cheesecake yesterday...and am on a lemon kick. I would love a slice of this beautiful dessert with my evening cup of tea 🙂 xoxo
Pam says
The cake looks great! Happy New Year to you and Catherine, may 2014 be the best!
peps says
Happy New Year Tammy and Catherine!!!!
Tanna at The Brick Street Bungalow says
Lemony and Light! Sounds heavenly! Catherine and Tammy, wishing you and yours all the best 2014 has to offer!! blessings and hugs ~ tanna
Dottie says
Dear Catherine & Tammy, Happy New Year! Thanks for sharing this decadent cake! A perfect dessert for New Year's with family and friends. I always love the way you show the steps..it is really a wonderful way to make sure that you are creating the recipe correctly. Love lemons and the custard looks fabulous.Beautiful presentation besides being yummy! Blessings on 2014 for you both with your families. Dottie 🙂
Ξανθή says
Happy New Year!!!!
CQUEK says
Welcome New Year...
We look forward to you
A year of wonderful happiness
A year of good health
A year of great success
A year of incredibly good luck
A year of continuous fun
A year of world peace
Happy New Year 2014
Nee says
Hi Tammy , I have to make this eggless cake it looks yummy . Have a Happy New Year . Thanks for sharing 🙂
RAJIV SANKARAPILLAI says
HAPPY NEW YEAR !