Monday, October 4, 2010

Lemon cream sandwich cake: Tangy cream + sweet cake equal Delicious!


I just fall in love with my new book ^^, (well using "just" is not the right word because I fall in love before I bought it!). And the book name is パウンド型ひとつで作るたくさんのケーク -しっとりパウンドケーキ、ふわふわウィークエンド、ごちそうケーク・サレ…et plus!-  (one loaf pan, a lot of variations, pound cake, soft week end cake, cake salés and etc.) by  若山 曜子(Yoko Wakayama) 



And you can see from the name that in this book you need only 1 loaf pan, to create a lot of delicious and good looking cake .


I really like the first table that will show you the list of the ingredients that you will use if you have different pan (18cm, 12cm, deep 18 cm loaf pan and 22cm loaf pan), plus the suggest baking time.
The basic of the loaf pan that used in this book is 18x7x6.5cm, and with this table even you have different loaf pan, you will be fine!




Like most of Japanese cookbooks, the illustration is a lot (and it's good if you're in doubt, ^^).

The book divided into 4 section:
First basic pound cake, with a lot of variations.
For example, cake with dried fruits, cake with different flavor (ex. coffee or chocolate and hazelnut), cake that make from different kind of flour, marble cake, cake for grown up, cake made with sweeten bean or canned fruit, and cake with fresh fruit.
Second soft and puffy pound cake:
Weekend cake with variation (ex. lemon, pineapple and yusu), cake with different flavor (ex. tea, rose), cake with fresh fruit, and cake with filling (ex. lemon cream sandwich cake ).
Third other kinds of cake:
Cheese cake, carrot cake, gingerbread, short cake, fondant chocolate, and pumpkin pudding.
Forth, cake salés:
Carrot and mustard, broccoli and curry, tomato and olive and etc.




You can see that this little book has a lot to give. ^^
And after talking about the book, now we can talk about the cake, and I choose the one that I like most, the lemon cream sandwich cake. As I told you before, I love the tangy taste, so lemon curd is one of my weakness, I just love to eat it!
This cake can be the right answer for me, the soft and puffy pound cake that split in 3 layers and sandwich them with tangy lemon cream. This pound cake is made from foaming method, you start the batter by beating a lot of air into the egg, like the way you make the sponge cake. The result is very puffy cake, the texture is more light and I think it doesn't become dense and heavy after refrigerate like the plain pound cake.
The lemon cream is very easy to make, ^^ and I love it, haha. Just put everything (except the butter) into the pan and with a little stir over the heat, you will get the  lovely yellow cream, that you will use in this cake, eat alone, or with other bread or dessert that you want to.
I finished this cake very quickly ^^, and come with the feeling that I want to share this recipe with everyone (esp. I really like this book), so hope you try this recipe and wish you love it like me.






Lemon cream sandwich cake
Makes 1 (18x7x6.5cm loaf)



Cake
90g ................................. Melted butter
2 ...................................... Eggs (about 100g)
80g .................................. Sugar
60g .................................. Cake flour
20g .................................. Corn flour


Lemon cream
1 ....................................... Egg
2tsp ................................. Corn flour
40g .................................. Sugar
50cc. ................................ Lemon juice
.......................................... a pinch of lemon zest
20g ................................... Butter 


Icing
6tbsp ............................... Icing sugar
1 tbsp ............................ Lemon juice

Prepare the pan by lining the pan with baking paper.
Sift cake flour and corn flour together, set aside.
Preheat the oven to  180°C/350°F.




Beat the egg and sugar, by placing the bowl over warm water (the water temperature is about 60-70°C), until very thick and pale.
Pour the sifted flour into the egg mixture, fold to combine.
Pour the melted butter into the batter and fold to combine.




Pour the batter into the prepared pan and bake for 30-35 minutes.




Make the lemon cream, by putting all the ingredients except the butter into the pan and put over low heat, stir until thicken.
Take off the heat and put the butter into the pan stir until the butter melt.
Place the plastic warp over the cream surface and let it cool completely.


Assemble the cake:




Slice the cake into 3 layers, spread the lemon cream cake over 2 of the cake layers, and place the last one on top.




Mix the icing sugar and lemon juice together, and pour the mixture over the cake.



Lemon cream sandwich cake: 
Tangy cream + sweet cake equal Delicious!

14 comments:

  1. All your recipes and pics look so good. I guess you read japanese? Ilove japanese recipes but I can't read any japanese :(

    Anyway, thanks for sharing and keep the good works coming. I'm one of your silent reader. You are definitely one of my fav blogger....always look forward to your new post :)

    Thank you!

    Dee

    ReplyDelete
  2. Pook, thanks for sharing yet another wonderful recipe from your new book. I envy you for I can't read Japanese. I only wish there are some translated ones for sale :)

    ReplyDelete
  3. Hi pook

    Thank for sharing, i am your loyal "fan" of your blog and always hope I can try out all your recipes =)

    May I just ask what is the weight of the egg u r using?

    Thank you and god bless

    Rgds
    Kelly

    ReplyDelete
  4. Hi, Kelly,
    The egg that I use weight about 50-55g (without shell).
    Pook

    ReplyDelete
  5. Hi Pooh,
    Thanks for sharing this recipe. I made this cake yesterday and you're riiight, it's yummy. The cake is soft and pluffy even though I put in the fridge. I thought it is also great to eat plain (without lemon cream and icing). I'm just thinking whether it is possible to use this recipe to make cupcake cause i love it so much. Do you recommend anything?
    Angela

    ReplyDelete
  6. Hi, Angela
    I'm so happy that you enjoy it, ^^.
    You can turn this one into cupcake, just fill only 3/4 of the cupcake pan. And reduce the baking time to 20-25 minutes.
    Pook

    ReplyDelete
  7. Thanks for sharing. Love your blog and this cake looks very yummy.

    ReplyDelete
  8. the cake looks so good, I love the color too.

    ReplyDelete
  9. This cake looks so good. Do you think I can bake it into a 7 inch cake? Can you give me some advise?

    ReplyDelete
  10. Hi, Bakeastory
    Sorry for answering you so late, I just finish making this cake in 7 inches round cake tin today.
    If you want to bake this cake in 7 inches you have to use 1 and a half of this batter, and the baking time will be 35 minutes ^^.

    ReplyDelete
  11. Hi the owner of such a wonderful baking web,
    I tried this sandwich cake but my cake are so dry even it had the cream inside. Is it because I store it in the fridge or it it just normal with this kind of cake?
    Thank you in advance.

    ReplyDelete
  12. Hi, Chippi
    This cake is drier than other kind of butter cake from the method of making it ^^,and the fridge is making it drier.
    If you have to keep the cake in the fridge I suggest double warp it (first in the plastic warp second with the foil) and freeze it.
    Or keep it at room temperature(well covered) before slicing the cake and filling the cake.

    ReplyDelete
  13. Hi Dailydelicious.

    Beautiful blog.
    For this step (Beat the egg and sugar, by placing the bowl over warm water (the water temperature is about 60-70°C), until very thick and pale)
    I am using a kitchenaid and dun have a hand mixer. If I were to skip the warm water bit, will it affect the cake outcome?
    By the way, what is the purpose of the warm water while beating the eggs?

    Thank you so much.
    Jacqui

    ReplyDelete
  14. Hi, Jacqui
    Warming the eggs make beating easily and the foam will be more stable.
    You can make it without warming but it will take more time to beat it until thickened.

    ReplyDelete

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