Read Online Rose's Heavenly Cakes by Rose Levy Beranbaum - Free Book Online Page A
Authors: Rose Levy Beranbaum
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teaspoon
.
.
lemon zest, finely grated
5 teaspoons, loosely packed
0.5
10
poppy seeds
1/3 cup
1.7
50
unsalted butter (65° to 75°F/19° to 23°C)
14 tablespoons (1¾ sticks)
7
200
Special Equipment
One 10-cup Nordic Ware Elegant Heart Pan or metal fluted tube pan, coated with baking spray with flour
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).
Mix the Liquid Ingredients
In a medium bowl, whisk the whole eggs, yolk, ¼ cup of the sour cream, and the vanilla, just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl.
Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side 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.
Shortly before the cake is finished baking, make the lemon syrup.
Lemon Syrup
Makes: 2/3
cup/5.3 fluid ounces/7 ounces/200 grams
Volume
Ounce
Gram
sugar
½ cup plus 1 tablespoon
4
112
lemon juice, freshly squeezed (2 large lemons)
6 tablespoons (3 fluid ounces)
3.3
94
Make the Lemon Syrup
In a 1-cup or larger microwavable glass measure (or in a small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. Cover it tightly to prevent evaporation.
Apply the Syrup and Cool and Unmold the Cake
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
Woody's Lemon Luxury Layer Cake
Serves: 14 to 16
Baking Time: 25 to 35 minutes
When Woody Wolston's t'ai chi Sifu Paul, got married, he requested this cake for his wedding celebration. The egg yolks and white chocolate in the cake batter result in the most golden, melt-in-the-mouth crumb imaginable. The slight acidity of the cocoa butter and milk solids in the white chocolate perfume the cake with a lemon essence that perfectly complements the lemon curd filling and white chocolate lemon buttercream. Yum!
Plan Ahead
Make the lemon curd at least 3 hours ahead. Make the buttercream at least 2 hours ahead.
Batter
Volume
Ounce
Gram
white chocolate containing cocoa butter, chopped
.
6
170
about 6 large egg yolks, at room temperature
¼ cup plus 3 tablespoons (3.5 fluid ounces)
4
112
milk
1 cup (8 fluid ounces), divided
8.5
242
pure vanilla extract
1½ teaspoons
.
.
cake flour (or bleached all-purpose flour)
3 cups (or 2 2/3 cups), sifted into the cup and leveled off
10.5
300
superfine sugar
1 cup plus 3 tablespoons
8.5
240
baking powder
4¼ teaspoons
.
.
salt
¾ teaspoon
.
.
lemon zest, finely grated
1 teaspoon, loosely packed
.
.
unsalted butter (65° to 75°F/19° to 23°C)
9 tablespoons (1 stick plus 1 tablespoon)
4.5
128
Special Equipment
Two 9 by 2-inch round cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then
.
.
lemon zest, finely grated
5 teaspoons, loosely packed
0.5
10
poppy seeds
1/3 cup
1.7
50
unsalted butter (65° to 75°F/19° to 23°C)
14 tablespoons (1¾ sticks)
7
200
Special Equipment
One 10-cup Nordic Ware Elegant Heart Pan or metal fluted tube pan, coated with baking spray with flour
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).
Mix the Liquid Ingredients
In a medium bowl, whisk the whole eggs, yolk, ¼ cup of the sour cream, and the vanilla, just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl.
Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side 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.
Shortly before the cake is finished baking, make the lemon syrup.
Lemon Syrup
Makes: 2/3
cup/5.3 fluid ounces/7 ounces/200 grams
Volume
Ounce
Gram
sugar
½ cup plus 1 tablespoon
4
112
lemon juice, freshly squeezed (2 large lemons)
6 tablespoons (3 fluid ounces)
3.3
94
Make the Lemon Syrup
In a 1-cup or larger microwavable glass measure (or in a small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. Cover it tightly to prevent evaporation.
Apply the Syrup and Cool and Unmold the Cake
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
Woody's Lemon Luxury Layer Cake
Serves: 14 to 16
Baking Time: 25 to 35 minutes
When Woody Wolston's t'ai chi Sifu Paul, got married, he requested this cake for his wedding celebration. The egg yolks and white chocolate in the cake batter result in the most golden, melt-in-the-mouth crumb imaginable. The slight acidity of the cocoa butter and milk solids in the white chocolate perfume the cake with a lemon essence that perfectly complements the lemon curd filling and white chocolate lemon buttercream. Yum!
Plan Ahead
Make the lemon curd at least 3 hours ahead. Make the buttercream at least 2 hours ahead.
Batter
Volume
Ounce
Gram
white chocolate containing cocoa butter, chopped
.
6
170
about 6 large egg yolks, at room temperature
¼ cup plus 3 tablespoons (3.5 fluid ounces)
4
112
milk
1 cup (8 fluid ounces), divided
8.5
242
pure vanilla extract
1½ teaspoons
.
.
cake flour (or bleached all-purpose flour)
3 cups (or 2 2/3 cups), sifted into the cup and leveled off
10.5
300
superfine sugar
1 cup plus 3 tablespoons
8.5
240
baking powder
4¼ teaspoons
.
.
salt
¾ teaspoon
.
.
lemon zest, finely grated
1 teaspoon, loosely packed
.
.
unsalted butter (65° to 75°F/19° to 23°C)
9 tablespoons (1 stick plus 1 tablespoon)
4.5
128
Special Equipment
Two 9 by 2-inch round cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then
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