Well, there is so much bad news in this world, at first I'm afraid of many things that will happen in the future. But now, I think that it's not good for me to spend my time thinking about it, haha. I don't know what will happen tomorrow, but the thing that I know for sure is I can be happy NOW!
And yes, one of my happiness is baking, this time is a small lemon syrup cake. Right now many people around me eat less (including me) so I have to make a smaller size that's more suitable for giving as a gift.
If you look at the method, you can see that in this cake you start by beating the butter with flour instead of sugar. As this can contain a large amount of flour and liquid (and less fat), beating butter and flour is the better choice. The fat (butter) covers the gluten in the flour and prevents it to connect to each other and this will make the cake stay soft and not become chewy (and you can pour a load of lemon syrup into the cake, too).
If you really love the tangy taste, you can make the syrup with 90 g of lemon juice instead, the cake will be very moist and very tangy.
I hope that all of you ^^, can find happiness (even a little one) today (and every day too).
Lemon syrup cake
Makes 5 of 6 x 6 x 6 cm. cake
Cake
65 g ........................ Milk
50 g ........................ Whipping cream
1 1/2 tbsp ............... Lemon juice
135 g ....................... Unsalted butter (Soft)
1/8 tsp .................... Salt
120 g ....................... Cake flour
50 g ........................ All-purpose flour
1/2 tsp .................... Baking powder
185 g ....................... Superfine sugar
2 .............................. Eggs
Syrup
80 g ........................ Lemon juice
90 g ........................ Icing sugar
Icing glaze
120 g ....................... Icing sugar
20 ml ...................... Lemon juice
Preheat an oven to 180℃
Line 5 of 6 x 6 x 6 cm. cube pan with baking paper.
Put the butter and salt into a bowl and beat until smooth.
Sift both kinds of flour and baking powder into the bowl.
Lightly mix it before turning on the machine and beat until fully combined.
Mix in the superfine sugar in 3 additions.
Mix in the egg, one at a time.
Pour the milk mixture into the bowl.
Beat until smooth.
Divide the batter into the prepared pan.
Bake in a 180℃ Preheated oven for 35-40 minutes.
Meanwhile, make the syrup.
Put the icing sugar and lemon juice into a small saucepan.
Place over medium heat until boil.
Randomly pick with the cake tester or bamboo skewer.
While the cake is still hot, Pour plenty of syrup over the cake.
And let the cake cool completely.
Make the icing glaze.
Sift the icing into a bowl and mix the icing sugar and lemon juice together.
Spoon the icing over the cake and let it set before serving.
Lemon syrup cake
Your blog is really amazing. Keep it up.
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