Views: 1 Author: Site Editor Publish Time: 2023-03-06 Origin: Site
Used a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing.
Let's learn how to do the lemon cake?
Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 minutes using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 minutes until golden and a skewer inserted into the middles comes out clean.
Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 minutes until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
Leave the sponges to cool for 10 minutes in the tins, then pour over the warm drizzle. Leave to cool completely.
For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 minutes until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 minutes more until thick and creamy. Don’t worry if it doesn’t look thick at first – it will loosen, then thicken again as you beat it.
Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn’t need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
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Nitrous oxide in the food industry is recognized as food-grade nitrous oxide and referenced as a food additive under code E942.
The Nitrous oxide can dissolve in fat when whip under pressure – this is why liquid cream with a fat content of approx. 27% can easily be whipped using a N2O cream charger, Well, the process is quite simple and fast. Whatever you intend to the nitrous oxide gas is placed into the bottle of the dispenser this is then made pressure-tight when the head is screwed down.
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