Monday, November 17, 2008

Lemon Cake Supreme

I'm pretty proud of this cake I made this weekend. The fact that I took 14 photos of it probably says it all.

It started off pretty wobbly when I had to separate the yolks from the whites. Halfway into it, I was zoning out and completely forgot I was separating yolks from whites. One full egg went into the whites and BROKE! Scooped out as much yolk as I could but there was still some left. I almost started giving up since it was ruined before it even began...

But then I got over it and figured "there's still more whites than yolks. It will stiffen."

Beating whites by hand is HARD. It partially stiffened at the top, but still had runny liquid at the bottom. My arms were so tired by then I couldn't keep going. I had visions of another solid, dense non-rising cake, but kept folding the semi-solid egg whites into the rest of the dough. I figured at least I'm getting more air into it by folding again and again. And it kinda worked. This is what the cake looked like fresh out the oven:

Good thing the recipe's got icing too, so those ugly splits at the top could be covered up.

I didn't use clarified butter like the recipe says, just melted the butter (so it's fulla saturated fat!) Next time, I won't use as much butter for the icing as the recipe calls for. I had about 1/2 the amount of icing left over eventually. And this is how much butter went into the icing:



Also, I'll make clarified butter next time too (also known as ghee), coz the next day, the icing hardened into a murky looking paste and looked like plastic. Not very appetizing-looking.


Another thing I'll do next time as well is flour the bottom of the loaf pan - I figured it's a non-stick pan, plus I'd greased it already so there'd be no point to also flour it... but it took me 5 minutes trying to turn the cake out coz the bottom got stuck.


This is what the final cake looked like, with icing and all:




It's a really yummy cake. Well actually, all the flavour was in the icing. The cake itself was a bit tasteless - maybe coz I'd run out of Brown Rice Flour and substituted 3/4 Cup with Rye flour instead, so it gave it quite a strong un-lemon flavour. It was more rye than lemon. But the icing was kick-ass.


Kelly's friends had come round on Saturday night and finished most of it, this is what was left the next day:


LEMON CAKE SUPREME:
1 1/2 cups Brown Rice Flour (I used 3/4 Cup Brown Rice Flour, 3/4 Cup Rye Flour)
2 TBSP arrowroot powder (I used 3Tbsp corn starch since arrowroot:cornstarch = 2:3)
1 TBSP baking powder
6 large eggs
1/2 cup clarified *butter (I used melted butter and didn't clarify)
1/3 cup fresh squeezed lemon juice
1 TBSP lemon flavoring
5 TBSP vegetable *glycerine (couldn't find this so used Fructose Syrup instead. Some people say you shouldn't use this on a Candida Cleanse, but my Kineasiologist says it's OK in limited quantities)

Preheat oven to 180C/ 350F. Mix flour, arrowroot powder, and baking powder in a large bowl. Separate eggs; beat yolks in another bowl with electric mixer until light (in my case, I mixed by hand). Add butter, lemon juice, flavoring, and glycerine to yolks, mix well and add to flour mixture. Beat until smooth. Beat egg whites until stiff; fold into flour mixture. Pour batter into a greased and lightly floured bundt or angel food cake pan. Bake 35-40 minutes. Test for doneness with a toothpick. When cool, may spread with icing, or cake is delicious plain.
*29 carbohydrates per serving without icing and 30 with icing


Almond and Butter Cream Icing
1/2 cup + 2 TBSP clarified butter, melted
5 TBSP vegetable glycerine
1 egg yolk
2 TBSP fresh squeezed lemon juice
1/2 cup sliced or ground almonds

Cream butter with glycerine. Beat in egg yolk and lemon juice; mix until thick. Fold almonds into icing or wait until cake is frosted and sprinkle over top.

Since I found this recipe off an internet forum, I noticed some people had problems with getting the icing to harden with the above method, so I used an alternative method suggested by another reader: Add all the ingredients except the yolk and start it on low heat, after everything is melted together, add the yolk and whisk it fast. Then slowly turn up the heat to medium, stirring all the time. It thickens up really nicely, with no raw eggs to worry about.

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