Monday, December 29, 2008

Lemon Custard Cake

Subtitled: Brandi Don't Read This.


Made this cake for Christmas. It was such a nice, light dessert! And hello? Any recipe that calls for instant lemon pudding is okay with me.

Lemon Custard Cake

8 egg yolks
1/2 cup sugar
2 Tablespoons ice water
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon lemon extract

Combine all above ingredients in a large bowl. With an electric mixer on the whisk attachment, start beating the egg yolk mixture on low speed. Gradually continue whisking while increasing the speed slowly. Beat until very thick.

Sift in:
1 1/4 cup sifted cake flour

In a separate large bowl, combine the following ingredients:
8 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt

With an electric mixer fitted with the whisk attachment, start beating the egg white mixture on low speed. Gradually continue whisking while increasing the speed slowly.

Slowly add:
1 cup sugar

Beat until the mixture resembles stiff glossy peaks. Gently fold the egg white mixture into the flour/egg yolk mixture. Be gentle with the batter (do not overmix!) Pour the batter into an ungreased angel food pan. With a knife, carefully cut into the batter to remove air pockets (I even give it a few sharp raps on a folded towel on the counter to release any big air pockets)

Bake at 325 degrees for 60 minutes.

Remove cake from oven and invert immediately. Let cool for at least 2 hours while inverted. Once completely cool, remove the cake by gently cutting around the sides of the pan. Cut into 3 equal layers (I just did two, because I was a little stressed out) Spread with chilled lemon custard filling (recipe below) in between each layer. Dust with sifted powdered sugar before serving (which I didn't do--see stress excuse) Garnish with fresh raspberries and serve immediately.

Custard Filling
1/2 pint heavy whipping cream
1 small box (3.4 ounce) instant lemon pudding mix
1 cup cold milk

Combine pudding mix with the cold milk. Follow box instructions for instant pudding. Let sit 5 minutes. Meanwhile, beat whipping cream until thick cream. Gently fold into pudding and chill.



Hope said...

Any recipe that IS instant lemon pudding is about my limit.

But this looks lovely - could you have one ready for me Sunday evening?

Lucy said...

This requires way TOO MANY bowls, but I'd love to try it... YUMMY!

Lisa said...

That looks delish! I love lemon, and raspberries. But I'm with the others- can't we just go to your house and eat some???

Emily said...

Oh this looks delicious- even if the instructions are a bit intimidating! I'm impressed!


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