Cake Recipe #23 - Lemon Meringue Cake

You may need to find your own laying hen and lemon tree for this cake because of the numerous eggs and lemons involved. There are several steps to reach the end result but one can be done a day or two ahead (lemon curd).

Ingredients: Genoise Cake: 4 tablespoons unsalted butter, cut into 4 equal pieces, 1 1/2 cups cake flour, 8 large eggs, 1 1/3 cups granulated sugar, 1 teaspoon vanilla extract. Lemon Syrup: 1/2 cup water, 1/2 cup granulated sugar, 3 tablespoons fresh lemon juice. Lemon Curd: 3-4 lemons, 2 large eggs plus 2 large egg yolks, 1 cup granulated sugar, 6 tablespoons unsalted butter, room temperature. Meringue Frosting: 3 cold large eggs, 1 1/4 cups granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract.

Instructions: Make the Genoise cakes: Preheat oven to 350 degrees. Butter or spray 2 9-inch round layer cake pans. Line the bottoms with parchment paper, butter or spray the paper, then sprinkle lightly with flour. Tap out the excess flour; set aside.

Put the butter pieces in a small saucepan, place over low heat, and heat until the butter melts. Remove from the heat and set aside. Sift the flour into a bowl; set aside.

Select a saucepan and a deep stainless-steel bowl(or heatproof glass bowl)that fits snugly in the rim of the pan. The bottom of the bowl should reach about halfway down in the saucepan. Remove the bowl, fill the saucepan about one-third full with water-the water must not touch the botton of the bowl when the bowl is added-and heat the water over low heat just until you see small bubbles break the surface of the water (simmer).

Meanwhile, put the bowl on a work surface and break the eggs into it. Using a whisk, mix until the yolks and whites are well blended. Pour in the sugar and whisk to combine. Place over the simmering water. Whisking constantly, yet slowly and gently, heat the egg mixture until it feels comfortably warm and the sugar is dissolved, about 3 minutes (on an instant-read thermometer it should register about 120 degrees F/49 degrees C).

Using pot holders, remove the bowl from over the water. Using a mixer (stand or handheld), beat the egg mixture on medium-high speed until it is thickened, pale yellow, and the batter falls back on itself like a ribbon when the beaters are lifted, about 5 minutes (beating another minute or two will ensure it is thickened and will not hurt it).

Sift 1/3 of the already-sifted flour (yes, again!) over the whipped eggs. Using a rubber spatula, gently fold the mixtues together by slicing down through the center to the botton of the bowl, pulling the spatula to the side, and, keeping the flat side of the spatula against the side of the bowl, bringing the spatula up and over the top of the flour, bringing some of the egg mixture with it. Rotate the bowl a quarter turn and repeat the folding actionb until no white streaks of flour remain. Repeat the folding process with the remaining flour in 2 equal additions. Be sure every bit of the flour is fully incorporated.

Drizzle the melted butter (reheat if it has hardened) and vanilla extract over the center of the batter. Using the rubber spatula and the same folding motion, fold the butter and vanilla into the batter until they are no longer visible.

Pour the batter into the prepared pans, dividing it evenly and smoothing the surface lightly. Bake the cakes undisturbed for 18 minutes. Insert a toothpick near the center; if it comes out clean, the cakes are done. If not, bake another 2 minutes or so. Remove cakes to wire racks.

Let the cakes cool in the pans for 10 minutes. Run a thin knife along the inside edge of each pan to loosen the cake, keeping the knife pressed against the pan side. Invert a wire rack on top of one cake and invert together. The cake will release from the pan. Lift off the pan and peel off and discard the parchment. Using both hands, carefully turn the cake layer top side up. Repeat with the second cake. Let cool completely on the racks, about 45 minutes.

The following step can be made a day or two in advance and kept chilled until needed.

Make the Lemon Curd: Run the lemons over a fine rasp grater (be careful not to remove the white layer; it is bitter) until you have a total of 2 teaspoons lemon zest; set aside.

Slice lemons crosswise and squeeze juice from them until you have 1/2 cup lemon juice. Pour 1 inch of water into a saucepan; find a heatproof bowl (metal or glass) that will fit snugly into saucepan rim but whose bottom does not reach the water. In bowl, on work surface, add the lemon juice, whole eggs, egg yolks (reserve the whites for the frosting), and sugar. Using a whisk, stir together until smoothly blended. Cut the butter into 12 equal pieces and place them on top of the mixture.

Place the saucepan over low heat and heat to simmering. Place the bowl holding the egg mixture in the pan. Cook the mixture over the simmering water, stirring constantly and gently with a wooden spoon or heatproof spatula, until the butter melts and the curd has thickened, about 8 minutes. To ensure a smooth and evenly cooked sauce, be sure to stir often, especially around the bottom and sides of the pan. Using an instant-read thermometer, it should register 165 degrees F/74 degrees C. Remove from heat and pour through a fine-mesh sieve (colander) to remove any lumps. Stir the lemon zest into the strained curd and mix well. Press a piece of plastic wrap directly onto the surface of the strained curd. This prevents a film from forming on top of the curd as it sets up in the refrigerator. Using a toothpick, poke a few holes in the plastic to let steam escape. Refrigerate until well chilled, which will take about 3 hours (thickens further as it cools). Store in an airtight container until needed, no longer than 3 days.

Make the lemon syrup: In a small saucepan, stir together the water and sugar over low heat until the sugar dissolves and the mixture is hot. Stir in the fresh lemon juice and allow to cool.

When ready to assemble, cut the cakes into 2 layers each, to make 4 layers. (I found using a bread knife and a sawing motion worked the best to cut the cakes). Brush about 3 tablespoons of the lemon syrup onto the top of each layer. Place one layer on serving plate. Spread 1/3 of the lemon curd over the cake layer. Top with another layer and spread with another 1/3 of the lemon curd. Top with a third layer; spread with remaining lemon curd and top with last layer.

Make Meringue Frosting: Using double boiler (as in previous steps) place egg whites (the leftover whites from curd plus one more) in bowl; add the sugar, water, and cream of tartar. Using a handheld mixer, beat on high speed until opaque white and foamy, about 1 minute.

Place the saucepan over low heat and bring to a simmer. Place the bowl holding the egg white mixture in the pan. Using the mixer, and moving the whip around in the bowl to reach every bit of egg white, beat on high speed until white, shiny and smooth and the movement of the whip forms lines in the mixture, about 7 minutes. (When the mixer is lifted, the peaks of the whites should be slightly bent).

Tranfer bowl to work surface. Pour in the vanilla and almond extracts and continue to beat on medium speed to further thicken the frosting, about 2 minutes. When the frosting is ready, it will form billowy peaks when the whip is lifted from the bowl. Use immediately to frost the sides and top of the cake. Gently dip a small spoon into the top of the cake to make attractive swirls. Cut into slices and serve.

Refrigerate any leftovers.

"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, 2005.

"Let's Bake a Cake!"

Cake Recipe #22 - Cookie Sour Cream Cake

You can use your favorite variety of cream-filled chocolate sandwich cookies (Oreos) for this easy-to-make cake. It also can be doubled and baked in a 9x13-inch pan.

Ingredients: 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup sour cream, 1/4 cup margarine or butter, softened, 1/4 cup water, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 egg, 8 (or more)cream-filled chocolate sandwich cookies.
Sweetened Whipped Cream: 3/4 cup whipping cream, 2 tablespoons granulated or powdered sugar.

Instructions: Place the cookies in a resealable plastic bag and crush with a hammer or a rolling pin into bite-size pieces; set aside. Preheat oven to 350 degrees.
Grease and flour an 8x1 1/2 or 9x1 1/2 inch round cake pan (or a 9x13 inch pan if doubling the recipe).

Sift the flour into a large mixing bowl; add all other ingredients except cookies. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir cookies into batter and pour into prepared pan.

Bake 30-35 minutes (40-45 for 9x13-inch) or until cake springs back when touched lightly in center. Cool 10 minutes on wire rack before removing from pan and allowing to cool completely. (To invert cake: place plate over cake and flip over so that cake is on plate, then place a serving plate over cake and flip once more.)
For 9x13-inch cake, do not invert.

Make Sweetened Whipped Cream: Pour whipping cream and sugar in chilled medium mixing bowl. Attach chilled beaters to mixer and beat until stiff peaks form. Spread over top of cake. Place extra cookies (or/and crumbs) on top of whipped cream in design of choice. If making the 9x13-inch, double this recipe also.

"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, NY, 1990.

"Let's Bake a Cake!"

Cake Recipe #21 - Rhubarb Upside Down Cake

Even if you are not a rhubarb lover this cake will delight you; it is pleasantly sweet and simple to assemble. I remember, as a child, walking out in the backyard, to find bushes of rhubarb growing frantically this time of year. Timing was important; waiting for the baby stalks to grown up some, but harvesting them before they became too big and stringy. I peeled back the outer red skin before cutting them into small pieces, but I know some people like the skin left on.

Ingredients: 5 cups rhubarb, cut into small pieces, 1 cup granulated sugar, 1 3-ounce package strawberry jello, 3 cups mini-marshmallows, 1 package white cake mix (I think yellow or whatever flavor you prefer would also work).

Instructions: Preheat oven to 350 degrees; grease a 9x13-inch cake pan. In medium bowl place cut-up rhubarb, sugar and jello; mix until rhubarb is thoroughly coated. Place in prepared cake pan, spreading evenly. Cover the rhubarb mixture with the marshmallows.

Mix cake batter according to package directions. Pour over rhubarb and marshmallows; spread evenly.

Bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted into cake comes out clean. Transfer to wire rack to cool.

Serve either warm or cold by cutting into squares and flipping upside down on plate so that the rhubarb mixture is on top. Dollop with whipped cream and enjoy!

This is one of those recipes I've had for years and don't remember where it came from; just know that it's good.

*Just a thought: wonder if you used a strawberry cake mix would it be too strawberryish????? Let me know if anyone is brave enough to try it.

"Let's Bake a Cake!"

Cake Recipe #20 - Chocolate Roll

This is a light chocolate cake rolled up with a layer of whipped cream (or vanilla ice cream) and dusted with a coating of confectioners' sugar. Once sliced is almost too pretty to eat (almost). In the fall, I will introduce the autumn version of this, Pumpkin Cake Roll.

Ingredients: 5 eggs, separated, 1 1/4 cups confectioners' sugar, 1/4 cup cocoa, 1/4 teaspoon salt, 1 cup whipping cream plus 1-2 tablespoons granulated sugar, cool whip, or 1 quart softened vanilla ice cream.

Instructions: Preheat oven to 350 degrees. Spray a jelly roll pan and line it with waxed or parchment paper (my cake sticks a little so I'm wondering if spraying the paper, too, and maybe sprinkling a little confectioners' sugar on top of that will ease the removal?) Place large mixing bowl and beaters in freezer for a few minutes. Separate eggs, placing egg yolks in medium mixing bowl and whites in small glass bowl. Beat egg yolks with whisk until pale and thick; set aside.

On a sheet of waxed paper or parchment paper, sift confectioners' sugar and cocoa together. Remove bowl and beaters from freezer; pour egg whites into bowl and beat until foamy. Add salt and continue to beat until they hold soft peaks.

Fold sifted sugar and cocoa into whites until well mixed. Gently fold 1/3 of egg white mixture into yolks, then lightly fold in remaining whites.

Spread into prepared pan and bake for 20 minutes. Lay a clean kitchen towel on counter. Remove cake from oven and flip over onto kitchen towel. Remove pan, then proceed to remove the waxed paper carefully (some cake may be stuck to the paper, but once rolled up, any imperfections will not be seen). Trim off any crisp edges.

Roll cake up with towel (I roll mine lengthwise, but widthwise will make for a bigger, shorter roll; either way is fine); let rest for a minute. Unroll and let rest for 5-10 minutes before rolling up in towel again. Allow to cool completely.

Make whipping cream, if using. Unroll cake and spread with filling of choice. Reroll cake carefully without towel and place on serving platter. Dust top of roll with sifted confectioners' sugar, cover and refrigerate until ready to serve. Cut into slices are serve with a few fruit, if desired.

I don't remember where I found this recipe, but I have been making it for about 20 years.

"Let's Bake a Cake!"

Cake Recipe #19 - Individual Molten Chocolate Cakes

The only negative aspect of making this recipe is it needs to be eaten immediately leaving nothing for the rest of the week. You must be a chocolate lover to fully enjoy every bite and my taste testers all agreed that a cold glass of milk is a welcome accompaniment.

Ingredients: unsalted butter for preparing the ramekins, 10 ounces semisweet chocolate, chopped, 1/2 cup unsalted butter, cut into 8 equal pieces, 1/4 cup all-purpose flour, 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon instant coffee powder dissolved in 2 teaspoons hot water, 1 tablespoon confectioners' sugar, for dusting.

Instructions: Preheat the oven to 350 degrees. Butter the bottom and sides of six 3/4-cup overproof ramekins, and put them on a rimmed baking sheet; set aside.

In the bottom of a double boiler heat an inch or two of water to barely simmering. Place chopped (dime-size) chocolate and butter pieces in top of double boiler (or large heatproof bowl) and place over simmering water. Stir occasionally until smooth and all of the chocolate has melted. Remove the top (or bowl) from the pan and set aside to cool slightly.

In small bowl, dissolve coffee in hot water; set aside. Sift the flour; set aside. In large mixing bowl, combine the eggs, sugar and salt. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 4 minutes. Stop the mixture occasionally to scrape down the sides of the bowl. Reduce speed to low, add the vanilla and dissolved coffee, and beat until combined. With the mixer running, add the flour 1 tablespoon at a time.

Using a large rubber spatula, stir about 1/3 of the chocolate mixture into the egg mixture to lighten it. Scrape the remaining chocolate on top of the batter and, using the spatula, fold the mixtures together just until no streaks of the chocolate mixture are visible.

Pour the batter into a 4-cup glass measuring cup, using the spatula to scrape out every last bit from the bowl. Pour about 1/2 cup batter into each prepared ramekin. Bake in preheated 350 degree oven until the edges look firm and dull on top and the center looks shiny and slightly wet, 16-18 minutes. You may see a few tiny holes on top. These cakes should be underbaked, so do not bake longer than 18 minutes.

Let the cakes cool in the ramekins on wire racks for 10 minutes. Sprinkle the top of each cake with confectioners' sugar. Using pot holders, transfer each ramekin to an individual serving plate and serve immediately.

Makes 6 individual cakes.

These may be made up to 5 hours ahead, covered and refrigerated. Remove and allow to stand at room temperature for 20 minutes before baking.

"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005.

*Note: Although these are the best eaten right away, one of my trustworthy taste testers warmed one up in the microwave several hours later and said it was still delicious.

"Let's Bake a Cake!"

Cake Recipe #18 - Glazed Lemon Bundt Cake

Get out your bundt cake pans that have been pushed to the back of the cupboard so you can try this simple recipe for a lemony cake. Have a slice of this for breakfast with your cup of coffee or a mid-afternoon snack.

Ingredients: 1 cup butter, softened, 2 cups granulated sugar, 4 eggs, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon lemon extract, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk, 1 tablespoon grated lemon peel. Glaze: 1/4 cup lemon juice, 1 tablespoon water, 1/2 teaspoon lemon extract, 3/4 cups granulated sugar.

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch bundt cake pan; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add in extracts and mix well. In a small bowl combine flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in lemon peel. Pour into prepared pan and bake in preheated 350 degree oven for 60-70 minutes, or until a toothpick inserted comes out clean.

Cool for 10 minutes on wire rack; place wire rack on top of cake and flip over to invert. Remove bundt pan and allow cake to cool 10 minutes longer.

Place a layer of waxed paper under wire rack and cake. Prepare glaze by mixing all ingredients together in small bowl and mixing well. Drizzle glaze over the warm cake. Let set about 5 minutes before removing the cake from the waxed paper and picking up the waxed paper covered in extra glaze and redrizzling the cake. Allow to cool completely.

Serves 12-16 people depending on size of slices.

"Let's Bake a Cake!"

Cake Recipe #17 - Bunny Cake

Start with a cake mix and end with a coconut and candy-covered bunny rabbit; the perfect dessert for Easter dinner.


Ingredients: 1 package cake mix, flavor of choice (I used strawberry), 1 can ready made frosting or 1 recipe of buttercream frosting (below), 14 ounces flaked coconut, food coloring, chocolate chips, jelly beans, red string licorice.

Instructions: Prepare and bake cake according to package directions in two 8 or 9-inch round cake pans. Cool completely. Cut cake as shown in picture above. Frost sides of each cake piece. Assemble pieces as shown on a cookie sheet or large tray. Frost top of cake. Spinkle about 2 2/3 cups coconut evenly over top and sides of cake, gently pressing coconut onto sides. Tint coconut pink and green by placing in individual containers with lids (3/4 cup for red; 1 1/4 cups for green), adding a few drops of food coloring and shaking until coconut is completely colored. Sprinkle pink coconut over ears and bow tie; outline with chocolate chips. Decorate bunny face as shown in photo with jelly beans and licorice. Sprinkle green coconut evenly around cake.

Buttercream Frosting: Ingredients: 1/2 cup butter or margarine, softened, 1/2 cup shortening, 1 teaspoon vanilla, 4 cups powdered sugar, milk or cream.

Instructions: Place butter and shortening in large mixing bowl and beat for a minute. Add in vanilla and continue beating until mixed. Add powdered sugar, 1 cup at a time, until thoroughly incorporated. Add milk or cream, starting with 2 tablespoons, then adding more, 1 tablespoon at a time, until of spreading consistency.

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