From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Maitreyi Jois
Soft and spongy lemon cake with lemon frosting and a rich blue berry glaze. A snap to make, with all the wow factor of a great dessert!
Cook & Prep time 70 min
2-1/4 cups sifted cake flour
1-1/2 cups sugar
3-1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter (softened)
3/4 cup milk
1/2 tsp vanilla extract
1 tsp lemon juice
1 tbsp lemon zest
4 egg whites at room temperature
1-1/4 stick butter at room temperature (indent with a finger to check)
11/2 to 2 cups confectionery sugar
Juice of 1 lemon
1 tbsp lemon zest
1 cup frozen blue berries thawed
1 cup sugar
2 tbsp corn starch
1 cup water
Preheat oven to 350 F.Flour two 8"" round cake pans, set aside
Mix all the dry ingredients.
Add Butter, milk, vanilla, lemon juice, zest.
Beat on slow speed till it blends.
Add unbeaten egg whites, beat for 2 min on medium speed.
Divide batter into two equal parts and pour into the pans and bake for 25-30 min.
Let the cake cool on wire rack till you prepare the frosting.
Whip the sugar and butter at low speed, add lemon juice 1/2 tsp at a time. Whip for 4-5 min till it is light and creamy. Add more sugar if needed. Add the zest and refrigerate. Make sure you do not over mix as it may curdle the butter cream. If it does curdle you need to sieve the mixture and lightly mix again
Blend 3/4 cup blue berries
Mix sugar and cornstarch, add water and stir on low flame, add the blended blue berries, and keep stirring till 8-10 min till it becomes transparent. keep aside to cool.
Assemble the cake:
Trim the cake to have a flat top, spoon in the butter cream frosting and with a help of a spatula spread over the cake, place the the cake over it. Pour the glaze to cover the cake. Keep aside for 10-15 min for the glaze to set on the cake. Enjoy!