There is nothing like bringing a dish back from the brink to make you feel a sense of accomplishment.
This month's Cake Slice pick, an "ultimate lemon roll," sounded fantastic. However, like so many of the other desserts I have made from Tish Boyle's The Cake Book, in execution it turned out to be a bit sloppier. As in crumbling sponge cake, oozing lemon curd kind of sloppy. Eesh.
Since I was serving this as dessert for Erika's going-away dinner, I wanted it to look presentable. Everything tasted good, it was just too messy to put on a platter and serve for dessert.
Enter the savior of many a baker with a less-than-gorgeous cake: frosting. Specifically, frosting made from the remainder of the pint of heavy cream I purchased for the recipe.
For the filling:
7 egg yolks
1 1/4 cups granulated sugar
1 tbsp. lemon zest
2/3 cup fresh lemon juice
Pinch of sea salt
1/2 cup unsalted butter, sliced into tablespoons
1/2 cup heavy cream
For the cake:
1 1/4 cups cake flour, sifted
3/4 cup granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
3 eggs, separated
1 tbsp. lemon zest
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tbsp. water
1 1/2 tsp. vanilla
1 egg white
1/2 tsp. cream of tartar
For the frosting:
Remainder of pint of heavy cream
1 tsp. vanilla
1 tbsp. granulated sugar
First, the lemon curd filling:
In a medium saucepan, whisk together the egg yolks and sugar, then place the pan on medium heat and add the butter, lemon zest and juice and butter. Whisk the mixture together for about ten minutes, or until it thickens. Using a fine strainer, strain the curd into a medium bowl, preferably a metal one. Place the metal bowl in an ice water bath and stir frequently for fifteen minutes. The curd should be slightly chilled.
During this process, be careful not to splash water into the curd, or disaster will ensue.
Next, the cake:
Using a hand mixer, whip 1/2 cup of the heavy cream at high speed until the soft peak stage. Fold the cream into the curd in stages, then cover and refrigerate this mixture.
Preheat the oven to 325 degrees and prepare a jelly roll pan for the cake. Line the bottom of the pan with parchment and sprinkle it with powdered sugar. In a medium bowl, sift together the flour, 1/2 cup of sugar, the baking powder and the salt. Whisk these ingredients together.
Using the hand mixer again, beat the egg yolks, lemon zest and juice, oil, water and vanilla until just blended. Add the flour mixture in four installments and mix again.
|If you look carefully, you can see the |
start of the dreaded oozing.
Remove the parchment paper from the bottom of the cake, then roll the cake using the parchment paper--the paper will be rolled up with the cake. Let rest on the baking rack until fully cooled.
Finally, when the cake appears to be lost, the frosting:
When your cake doesn't look presentable, whip the remaining cream with the vanilla for the frosting, drizzling in the tablespoon of sugar. Wipe up any lemon curd that has oozed out of the cake and onto the platter and then frost the heck out of the cake. Cover and refrigerate immediately.
I served the cake slices with a pool of the curd mixture beneath them and garnishes of the remaining frosting on the side.