4 lg Egg yolks
2/3 c Buttermilk
1 1/2 ts Vanilla
2 c Sifted cake flour
1 c Sugar
1 tb Baking powder
1/2 ts Salt
8 tb Unsalted butter; softened
-CLASSIC LEMON BUTTERCREAM-
6 lg Egg yolks
1 c Sugar
1/4 c Water
1/4 c Freshly squeezed lemon juice
2 c Unsalted butter; softened
1/4 ts Lemon extract
From: Sandal@aol.com
Date: 20 Oct 1995 10:08:36 -0500
Buttermilk imparts a slightly tangy and rich flavor to butter cake,
although it is actually lower in cholesterol than whole milk. This cake is
delicious with softly whipped creme fraiche and ripe peaches. I also like
to bring it plain to picnics and serve it with windfalls of fresh wild
berries.
One 9-inch by 2-inch cake pan or 9-inch springform pan, greased, bottom
lined with parchment or wax paper, and then greased again and floured.
Preheat the oven to 350 deg F. In a medium bowl lightly combine the yolks,
1/4 of the buttermilk, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for
30 seconds to blend. Add the butter and remaining buttermilk. Mix on low
speed until the dry ingredients are moistened. Increase to medium speed
(high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and
develop the cake’s structure. Scrape down the sides. Gradually add the egg
mixture in 3 batches, beating for 20 seconds after each addition to
incorporate the ingredients and strengthen the structure. Scrape down the
sides.
Scrape the batter into the prepared pan and smooth the surface with a
spatula. The pan will be about 1/2 full. Bake 30 to 40 minutes or until a
tester inserted near the center comes out clean and the cake springs back
when pressed lightly in the center. The cake should start to shrink from
the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides
with a small metal spatula and invert onto a greased wire rack. To prevent
splitting, reinvert so that the top is up and cool completely before
wrapping airtight. FINISHED HEIGHT: 1 1/2 inches at the sides and 2 inches
in the middle. STORE: Airtight: 3 days room temperature, 5 days
refrigerated, 2 months frozen. Texture is most perfectly moist the same day
as baking. COMPLEMENTARY ADORNMENTS: A simple dusting of powdered sugar.
One recipe: Lemon Buttercream. Creme fraiche topped with peach slices.
SERVE: Room temperature.
Classic Lemon Buttercream: To acheive a truly lemon flavor, it is necessary
to use both fresh lemon juice and lemon extract (actually the pure oil of
lemon). Lemon juice alone is too bitter. Makes 4 cups (enough to fill and
frost two 9-inch by 1 1/2-inch layers or three 9-inch by 1-inch layers)
Have ready a greased 1-cup heatproof glass measure near the range. In a
bowl beat the yolks with an electric mixer until light in color. Meanwhile,
combine the sugar, water, and lemon juice in a small saucepan (preferably
with a nonstick lining) and heat, stirring constantly, until the sugar
dissolves and the syrup is boiling. Stop stirring and boil to the soft-ball
stage (238 deg F.). Immediately transfer the syrup to the glass measure to
stop the cooking.
If using an electric hand-held mixer, beat the syrup into the yolks in a
steady stream. Don’t allow syrup to fall on the beaters or they will spin
it onto the sides of the bowl. If using a stand mixer, pour a small amount
of syrup over the yolks with the mixer turned off. Immediately beat at high
speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat
at high speed for 5 seconds. Continue with the remaining syrup. For the
last addition, use a rubber scraper to remove the syrup clinging to the
glass measure. Continue beating until completely cool.
Gradually beat in the butter and lemon extract. Place in an airtight bowl.
Bring to room temperature before using. Rebeat if necessary to restore
texture. STORE: 6 hours room temperature, 1 week refrigerated, 8 months
frozen. POINTERS FOR SUCCESS: To prevent crystallization, do not stir after
the syrup comes to a boil. To keep the temperature from rising, remove the
syrup from the pan as soon as it has reached 238 deg F. Don’t allow the
syrup to fall directly on the beaters as it will spin the syrup around the
sides of the bowl. Using a hand held beater makes this easier. FROM: The
Cake Bible by Rose Levy Beranbaum
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings