When life throws you a Lemon..you make a Lemon Cake!! J and this is not your average/simple/plain lemon cake. This cake is a dreamy, light, fluffy almost cheese cake like (not a cheesecake thoughJ) Lemony Cake. I had wanted to try and bake a cake in a water bath since quite some time but never got to it because it sounded too complicated, so last Sunday when I finally decided to give this cake a shot I was too sceptical about my experimental lemon cake. Happy to report the experiment turned out delicious!! J
One 6 inch round cake (unfortunately springform pans are not available in Mumbai so I had to make do with a small cheese cake tin that I had..if you have a springform pan please go ahead and double the recipe for a 10 inch cake)
¼ cup sugar
¼ cup sifted flour
½ teaspoon vanilla extract
½ tsp Lemon rind
½ heavy/fresh cream
1 cup lemon curd
· Heat the oven to 200 degrees & grease the cake pan/tin. (I also placed butter paper on the bottom lid of the pan for ease of removing it later). Place a large tray in the oven as we want to create a water bath.
· In a mixing bowl placed over a saucepan of simmering water (please make sure that the boiling water does not touch the base of the bowl) add the 3 eggs, sugar and vanilla extract. Wisk it until it triples in volume (I used a hand blender)
· In 2 separate bowls whisk the cream until peaks just start holding & mix the flour, lemon rind and lemon curd together.
- Now you technically have three products ready to be assembled; i) Lemon Curd ii) egg mixture that’s tripled in volume 3) whipped heavy cream. To assemble, pour about 1/4 of the egg mixture in the lemon curd and mix it well to temper. Then pour the lemon curd into the egg mixture and gently fold it until it’s semi combined (the mixture looks streaky). Then, at this point add the whipped cream in. Gently fold the mixture until it is evenly combined.
- Pour the cake mixture into the cake pan and place the cake pan into a large tray. Add hot water into the tray until it is comes up to the middle of the cake pan (also you may want to cover you cake tin with foil to prevent water from seeping in, if you are using a springfrom tin) Bake for about 35 mins (for abt 1 hr if you are doubling the recipe) or until the skewer inserted in the centre of the cake comes out clean.
Once the cake cools down, sit back and enjoy the fruits of your labour J either topped with a little more lemon curd or with a little sifted confectioner’s sugar. I used lemon curd, confectioner’s sugar and candied lemon slices for decoration.