I'll be passing on some recipes to you here every once in a while. And I will try to figure out "Labels" so you can find them easily.
You must learn how to make this cake... (From Bon Appetite)
LEMON CUSTARD CAKE
Preheat oven to 350.
Combine in a mixer:
1 1/2 cup buttermilk
1/2 cup sugar
4 egg yolks
1/3 cup lemon juice (supposed to be meyer lemons, but whatever)
1/4 cup flour
1/4 cup butter, very soft
1/8 tsp salt
1/2 tsp lemon extract
In a separate bowl, whip 3 egg whites until soft peaks form
then slowly add 1/2 cup of sugar to the egg whites and whip until stiff (but not dry) peaks form.
Fold the first mixture into the egg whites gently in three parts.
Batter will be very runny.
Butter a small lasagna pan and pour in batter.
Put the pan with the cake, inside a bigger lasagna pan with hot water. The water should come half-way up the height of the batter on the side of the dish.
It says bake for 45 minutes, but we did more like 55 min. The top should be golden brown and the center will jiggle, but if you touch the top, it should gently spring back.
It doesn't look like much... (which is why I threw the pot-holder in the picture)...
But it is so good. SO GOOD. There's the light and fluffy layer on the top and then there's the lemon custard layer underneath. So good. S. G. So good in fact, that once, when Joe pulled it off the counter and it landed face down, we just ate it off the floor.
Whoa, recipe needs clarification. Just mixed items that don't belong together! Went to the BonAppetit site to check the recipe. Can't wait to taste it.ReplyDelete
What went wrong?ReplyDelete
Oh boy, figured it out. It was soooo good. Thanks for sharing!ReplyDelete
phew. glad it worked out. is this Judy Wu?ReplyDelete