Vanilla cake with lemon curd

This cake is plain sweet vanilla cake with tart lemony filling in the center. I also want some lemon curd on the top as well but that is optional. You can top it with some whipped cream or dust some confection’s sugar on the top. The cake can be happily served to 10 to 12 people. You can use store bought lemon curd or fill it with any jam you like but I have my homemade curd. It will make about 1 ½ cup of lemon curd. You will only need about half a cup for this particular recipe. But you can totally save the remaining in the refrigerator and use it later.

Prep time: 30 minutes

Cooking time: 75 minutes

Ingredients

For cake:

2 ½ cup of All purpose flour

2 ½ tsp of baking powder

¾ cup of unsalted butter, at room temperature

¼ cup of vegetable oil

2 cup of granulated sugar, ground it in powder form

3 whole eggs

2 egg whites

1 tbsp of vanilla essence

Pinch of salt

1 cup of milk, at room temperature

For lemon curd:

3 egg yolks

2 whole eggs

1 cup of granulated sugar

½ cup of fresh lemon juice (juice of 6 fresh very small size lemons)

½ cup of unsalted butter at room temperature

Pinch of salt

Procedure

1- First make lemon curd, Take a bowl add sugar and butter, mix them with spoon or whisk until it gets smooth. Then add eggs and egg yolks. Whisk it for about 2 to 3 minutes. Then add lemon juice and salt whisk it well.

2- Take a saucepan, add the mixture to that pan and cook it on medium heat with constant stirring with spoon. It will take about 8 to 10 minutes or until it gets thickened. Once it is fully cooked pass it through sieve in a bowl. Cover that bowl with plastic wrap and plastic wrap should touching the curd. Let it cool for a while or you can make this a night before.

3- Take 8×8 inch round baking pan, grease it well with vegetable oil or butter and line it with baking paper. Take a big bowl add butter, sugar and vegetable oil. Whisk it until it becomes light and creamy. Separate egg whites and egg yolks. Add egg yolks and vanilla in butter-sugar mixture, whisk it well until it gets light yellow in color.

4- Add milk in the mixture, mix it well. Then add all-purpose flour, salt and baking powder. Now whisk it just until it comes together but don’t over mix it. Take a clean whisk or electric whisk and whisk egg whites to the stiff peaks.

5- Fold egg whites in the cake batter with the help of spatula. Preheat your oven to 180 Pour the cake mixture in already prepared baking pan. Give it a gentle shake on table to remove any air bubbles. Bake cake for about 75 minutes.

6- Remove cake from oven when it is fully done and place it on a wire rack to cool completely. Once it cools completely remove it from the pan. Chill your cake in the refrigerator for 2 to 3 hours. Then slice it in half fill it with lemon curd and pour some curd on the top also. Put it in refrigerator overnight for best results. Slice the cake in wedges and serve.


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