WWW.FOODHEAVENMAG.COM JUNE baking heaven 17
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MAKES A 25CM (10IN) TUBE CAKE
For the cake
195g (6¾oz) plain flour
150g (5^1 / 3 oz) sugar, divided
1 tbsp baking powder
½ tsp salt
125ml (4¼fl oz) water
60ml (2fl oz) fresh lemon juice
6 free-range eggs, separated
125ml (4¼fl oz) vegetable oil
1 tbsp finely grated lemon zest
For the buttercream
250ml (½pt) of homemade or good
quality shop-bought lemon curd
50g (1¾oz) sugar
2 free-range eggs
a pinch of sea salt
285g (10oz) butter, at room
temperature, cut into 2.5cm
(1in) chunks
50g (1¾oz) vegetable shortening
345g (12oz) sifted icing sugar
2 tsp vanilla extractFor the cake
1 Preheat the oven to 160°C/Gas
Mark 2½. In a bowl, whisk the flour,
10 0 g (3½oz) sugar, baking powder and
salt. In a separate bowl, combine the
water and lemon juice. Beat in the egg
yolks, oil and lemon zest. With a spatula,
fold the egg mixture into the flour mixture
until evenly mixed. Set aside.
2 In a stand mixer fitted with a whip
attachment, slowly beat the egg whites
until frothy. Increase the speed and pour
in the remaining 50g (1¾oz) sugar. Beat
until firm, moist peaks form.
3 W ith a spatula, gently fold in half the
egg whites to lighten the batter. (Fold
gently so as not to knock the air out of
the egg whites.) Gently fold in the
remaining egg whites until incorporated.
4 Pour the batter into a straight-sided
25cm (10in) tube tin (with a removable
bottom) and level with an offset spatula.
Bake in the centre of the oven for 1 hour
(do not open the oven door). Remove the
cake from the oven and set the centre of
the tube onto the top of a full tin can,
leaving the cake upside down in the tin.
(The structure of the cake is so delicate
that it must be upside down so it won’tcollapse into itself.) Allow the cake
to cool completely before removing
from the tin.
5 To loosen the cake, carefully run a
palette knife around the perimeter of
the tin. Remove the outer tin, then run a
palette knife along the base of the tube
tin to release the cake. Carefully invert
the cake onto a serving plate, frost with
lemon buttercream, then serve.
6 To make the but terc ream: Fill a
medium saucepan a quarter full with
water and bring to a simmer over a
medium-low heat.
7 In a small bowl, whisk the sugar, eggs
and salt. Place the bowl over the
simmering water and whisk
continuously. If the water comes to a boil
or begins to steam, turn of f the heat.
8 Whisk until the mixture reaches 49°C
(120°F), or until hot to the touch and thick
enough to coat the back of a spoon.
9 Pour the egg mixture into a stand
mixer fitted with a paddle attachment
and beat until it is thick and pale.
(Alternatively, use a whisk and
heatproof spatula to mix by hand.) With
the mixer running, add butter and
shortening a little at a time and beat
until light and fluffy. Turn the mixer off,
remove the bowl from the mixer and
scrape down to ensure the ingredients
are evenly incorporated.
10 Return the bowl to the mixer and, on
a low speed, slowly add the icing sugar
and vanilla and mix until incorporated.
Add the lemon curd, increase the speed
and beat until light and fluffy. Remove
the bowl from the mixer, scrape down
again and beat for another 2 minutes.
Spread over the cake immediately.
(Alternatively, store in the fridge for up
to 2 weeks. W hen ready to use, allow
the buttercream to soften at room
temperature and beat until smooth
and spreadable.)The recipes on pages
15-17 are taken fromThe
Little Island Bake Shop by
Jana Roerick. Photographs
by DL Acken. Copyright 2019
by Jana Roerick. Excerpted
with permission from Figure
1 Publishing. All rights
reserved. No part of this
excerpt may be reproduced or reprinted without
permission in writing from the publisher.PART Y CAKESSo (^) l
ight
and
fluff
y!