Fresh cream lemon cake

So, I found a cup of almost-expired fresh cream in my fridge and lots of uneaten oranges,
and, voilà, this cake is made xP

It's soft, and the lemon hint in the taste and smell of the cake really give this cake some freshness. Best eaten warm! =D



The recipe called for sugar powders on top of it,
but who needs it when we have fresh whipped cream instead? =9




Recipe as taken from here :
4 ounces (1 stick) unsalted butter, melted, plus more for greasing the pan
--> 113 grm

10 ounces cake flour --> 2 cup, 14/8 cup + 4 tbsp

1 teaspoon baking powder

½ teaspoon baking soda

Grated zest of 1 lemon

5 large eggs, at room temperature --> 6 medium eggs

11 ounces sugar --> 311 gram --> 1-1/3 cup

¾ cup crème fraîche, at room temperature

½ cup freshly squeezed lemon juice --> juice from 2 oranges, 1 lemon

Powdered sugar, for dusting



Preheat the oven to 350ºF. Butter a 9×3-inch round cake pan, line the bottom of the pan with parchment paper, and butter the parchment. Sift together the flour, baking powder, and baking soda. Stir the lemon zest into the flour mixture.



In a mixer fitted with a whip attachment, mix the eggs and sugar on high for 4 to 5 minutes, or until light and fluffy and doubled in volume. Add the crème fraîche and mix on low until just combined. Add 1/3 of the flour mixture, then the butter, then 1/3 of the flour mixture, then the lemon juice, and then the remaining 1/3 of the flour mixture, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Bake for 55 to 60 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely. Dust with plenty of powdered sugar, cut into portions, and serve.

J's cake of choice

J request cake yg bukan coklat, empuk, berlapis pake buttercream coklat yg biasanya buat dobos torte :D
Setelah beliaunya browsing-browsing ketemu resep layer cake ini. Jadi dibuatlah si cake request J ini.

My not-so-neat finishing touch of the cake frosting ^^



A slice of soft, yummy cake with thick frosting =9



The remaining cake with evident proof of failed upper layer cake xD



So, this cake is supposed to serve up to 20 people, hahaha.
I baked it in 2 batches, with the second batch kept in the fridge before baking.
aaanndd, that wasn't a smart move :D
See, the butter was heated along with milk as to ensure it stays liquid and mixed well with the batter. And of course keeping the batter in the fridge cooled off the butter and successfully separating it from the rest of the batter :D
Hence the failure in the upper layer cake xP

Copy paste dulu, ntar dirapiin resepnya:

* 1 3/4 cup(s) cake flour
* 2 teaspoon(s) baking powder
* 1 cup milk
* 2 tablespoons unsalted butter --> 30 gr
* 4 large eggs --> 5 medium
* 2 cup(s) granulated sugar (1-1/2 cup for me)
* 1/2 teaspoon(s) salt
* 2 teaspoon(s) vanilla extract --> 1 sachet of vanilla powder


Directions

1. Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.
3. Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.


Chocolate Buttercream

* 4 large eggs, at room temperature --> 5 medium
* 1 cup (200g) caster (ultrafine or superfine white) sugar --> 3/4 cup
* 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
* 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.