Lemon Sunshine Cake

Lemon Sunshine Cake

Hello Everyone! Yes I am fully aware that it’s Thursday today, which means I’m a day late from my normal upload schedule of every Wednesday night (Philippine time). There’s a reason for this, because:

AMCARMEN’S KITCHEN TURNS SIX TODAY!

For my new followers and friends who don’t know the story behind my blog, before I got it up and running, I already had an interest in cooking. I was already sharing photos of my kitchen adventures on Facebook throughout my first year in university up until my third year. Throughout these years, I kept getting comments and messages from family and friends, encouraging me to start up a blog and share my recipes online.

Finally, after many years of encouragement and pure procrastination, I started what was formerly known as Kitchen Headquarters back in April 16 of 2014. It happened when I was 2 months into my last year of university and in the middle of my mid-semester Easter break; not wanting to tackle the many assignments I had on my to-do list before resuming classes.

Lemon Sunshine Cake

To celebrate today’s occasion, I’ve baked a Lemon Sunshine Cake. It strikes the perfect balance between tart and sweet with homemade lemon curd, a moist lemon cake, and a rich, creamy vanilla buttercream frosting. It’s delicious and sure to brighten your day!

Before we dive into tonight’s recipe, please take the time to check out the original recipe that I drew my inspiration from over at The Simple Sweet Life by Claire.

Lemon Sunshine Cake Ingredients

PREP TIME 2 HOURS & 30 MINS | COOKING TIME 35 MINS | SERVES 10-12

INGREDIENTS

For the lemon curd

  • 60g unsalted butter, cubed
  • 4 free-range egg yolks
  • 1/2 cup white granulated sugar
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 tbsp lemon zest

For the lemon cake

  • 200g unsalted butter, melted
  • 6 large free-range eggs
  • 3 cups cake flour
  • 1 & 1/2 cup white granulated sugar
  • 1 cup soy milk
  • 6 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 4 tsp baking powder

For the vanilla buttercream frosting

  • 500g unsalted butter (cold), cubed
  • 10 free-range egg whites*
  • 2 cups white granulated sugar
  • 10 tbsp water
  • 1 tsp vanilla extract
  • Yellow food colouring (optional)

* Don’t throw away the egg yolks! You can keep them in the fridge for up to two days while you decide what you can make with them. I made an easy Leche Flan (Crème Caramel) recipe. If you’re feeling a little bit creative and inspired, try turning them into Crispy Fried Leche Flan instead!

METHOD

  1. Lemon Curd: Whisk together the sugar, lemon juice and zest, and egg yolks in a heat-proof bowl over a pot of boiling water.
  2. Cook the mixture, stirring occasionally, until it thickens. It should almost have the consistency of a pudding. Once the lemon curd has thickened, carefully remove the bowl from the pot of boiling water and allow to cool for about 10 minutes.
  3. Slowly incorporate the cubed butter into the slightly cooled curd mixture. Cover and then allow for the curd to cool completely in the refrigerator before use.
  4. Lemon Cake: Preheat oven to 180C (350F or gas mark 4).
  5. Add the eggs and sugar in a large mixing bowl. Using a handheld electric mixer on high speed, whip them together until light and fluffy.
  6. Add the dry ingredients (flour and baking powder) and mix on low speed until just combined. Repeat with the remaining ingredients.
  7. Evenly distribute the batter into four 8” parchment paper-lined and greased cake pans. Bake for 22 to 25 minutes or until a toothpick inserted in the centre of the cakes come out clean. Remove from the oven and set aside to cool for about 5 to 10 minutes before turning them out onto a wire rack to cool down completely.
  8. Vanilla Buttercream Frosting: In a small saucepan, combine the water and sugar and bring to a boil over high heat, cooking until the sugar becomes clear.
  9. While the syrup cooks, whip the egg whites in a large mixing bowl until stiff peaks form.
  10. With the mixed running on high, slowly pour the sugar syrup into the egg whites and whip until the mixture has cooled down to room temperature.
  11. Turn the mixer speed down to low and slowly incorporate the butter and vanilla extract. Continue beating until the frosting is thick and smooth.
  12. Assembly: If necessary, level your cakes before layering for assembly. Place one cake layer on a cake board and spread a layer of frosting on top.
  13. Using an offset spatula, carve out an indent in the frosting and fill with the lemon curd. Repeat with the second and third layer and then top with the fourth. Coat the outside with a thin crumb coat and allow for the cake to set in the refrigerator for about 15 to 20 minutes to set.
  14. Optional: Equally divide the remaining frosting into three batches. Tint each batch a different shade of yellow.
  15. Cover the cake with the frosting and use an offset spatula or bench scraper to smoothen the frosting and remove any excess. Feel free to get creative in how you’re going to use the colours to decorate and present your cake.I topped the cake with the remaining lemon curd and added a few slices of baked/dehydrated lemon slices for that finishing touch.
  16. Place in the refrigerator to chill before serving. Enjoy!

Lemon Sunshine Cake

Here are some helpful tips to note when making this Lemon Sunshine Cake:

  1. Make the lemon curd in advance: You can make the lemon curd a week and store it in the refrigerator if you’re looking to save some time when you come around to making this cake.
  2. Crumb coating: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
  3. The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
  4. Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.

Lemon Sunshine Cake

Before I end tonight’s post, I want to thank everyone for all the love and support. Of course all the hard work that goes into Amcarmen’s Kitchen wouldn’t have been possible without my #1 supporter, my Mom. I asked my Mom to teach me how to cook after trying to survive off regular takeaway meals from the nearest shop or my attempts at home-cooked food of very poor quality during my first year away from home.

I have my Mom to thank for the days she had to put up with my very little knowledge in the kitchen, and my inability to choose the best produce when she would bring me along to her trips to the market. Thank you Mama for passing down your knowledge and love for food on to me. I know you’re proudly watching over me.

Lastly, I want to thank a very special someone in my life. Since the day we first started talking to each other, you’ve always been very proud and supportive by sharing my recipes each week. And for that, thank you for encouraging and motivating me to continue doing what I love to do!

Lemon Sunshine Cake

BON APPÉTIT

– Ally xx

myTaste.com

Pear & Walnut Cake with Spiced Red Wine Pears

Pear & Walnut Cake with Spiced Red Wine Pears

Hello Everyone! I’ve got a special post for you this evening as today marks 4 years of Amcarmen’s Kitchen! Don’t worry, I’ll still post a Breakfast Smoothie Bowl up for you guys most probably towards the end of the week since I already had the post and pictures prepared for it.

Anyway, technically I started this blog on April 16th, but it wasn’t until 2 days after on the 18th that I posted my very first recipe! You can check it out here: Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach. Yes, you could say I was less talkative (wordy) for my first few posts, mainly because I had no clue on what else I could write about. When I started this blog out of pure procrastination way back in 2014 during my uni mid-semester break, I didn’t think I would be able to make it this far to be honest! I did slack behind a bit (a lot) towards the end of last year as it wasn’t easy juggling both a very demanding job, this blog, time for family and friends, and wanting some free time to myself as well. I have been doing a better job at keeping up so far, but it’s too early to tell to be honest, since I only just started getting back into this last month.

Pear & Walnut Cake with Spiced Red Wine Pears

I want to say that I promise that I will try to do better this year, but even I know that that’s a promise that I won’t be able to keep, so bear with me my dear followers! I know it is not in any way an obligation for me to share with you guys every single week, but I feel a sense of accomplishment for when I do so, and I don’t ever want this blog to drift away. It’s the only passion that I have going on for me right now because of my busy work schedule, and I don’t want all the hard work I’ve put into this blog for the past now coming 4 years to just become all for nothing.

With that being said, tonight I will be sharing a recipe that I tackled last November actually… For my 26th birthday! I never got around to posting it, and since I literally just got back from Hong Kong last night and had to report straight to work this morning, I’ve had no time to bake a new cake to celebrate Amcarmen’s Kitchen turning 4. So here’s my Pear & Walnut Cake that I drew inspiration from Olivia over on Liv for Cake. The cake itself was moist, not too sweet and had a lovely texture from the soft pear chunks and crunchy toasted walnuts. The honey buttercream was light and fluffy, beautifully contrasted by the deep red pears sitting atop a white-frosted cake.

(Apologies for not having an ingredient shot like how I normally do for almost all my recipe posts, but the photo didn’t turn out so great so I just decided not to post it)

PREP TIME 20 MINS | COOKING TIME 30 MINS | SERVES 8-10

INGREDIENTS

For the pear and walnut cake

  • 2 & 1/4 cups plain flour
  • 1 cup buttermilk, at room temperature
  • 1 cup toasted walnuts, roughly chopped (plus extra to top)
  • 180g unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3 large free range eggs, at room temperature
  • 2 large pears, peeled, cored, and coarsely shredded
  • 2 tsp baking powder
  • 1 & 1/2 tsp vanilla extract
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon

For the honey Swiss meringue buttercream

  • 4 large free range eggs, whites only
  • 360g unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup honey

Optional: for the spiced red wine poached pears to top

METHOD

  1. Spiced Red Wine Poached Pears: Follow the recipe method provided in the link above.
  2. Pear and Walnut Cake: Preheat oven to 180C (350F or gas mark 4). Grease and flour two 8-inch cake rounds and line with parchment paper.
  3. In a medium-sized bowl, whisk the plain flour, baking powder, ground cinnamon, and salt until well combined. Set aside.
  4. Next, using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until the mixture becomes pale and fluffy (approximately 3 minutes). Reduce the speed and add the eggs in one at a time to allow to fully incorporate after each addition. Add the vanilla extract.
  5. Alternate adding the flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk altogether). Make sure to fully incorporate after each addition. Then, gently fold in the toasted walnuts and shredded pears, and divide the mixture evenly between the two pans.
  6. Bake for 50 to 55 minutes or until a toothpick inserted into the centre of both cakes come out mostly clean. Place the cakes on wire rack to cool for about 10 minutes and then turn out onto the wire rack to cool further.
  7. Honey Swiss Meringue Buttercream: Place the egg whites and sugar into the bowl of a stand mixer, and whisk until combined.* Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approximately 3 minutes), or until it registers 70C/160F on a candy thermometre.
  8. Place the bowl back on your stand mixer and whisk on medium-high speed until the meringue is stiff and has cooled (the bowl is no longer warm to the touch (approximately 5 to 10 minutes).
  9. Switch to a paddle attachment and slowly add in the butter (cubed). Mix until smooth.** Add the honey and whip until smooth. Set aside.
  10. Assembly: Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of the buttercream and repeat with the remaining layer. Crumb coat the cake and place in the fridge to chill for about 20 minutes.
  11. Continue to frost the top and sides of the cake in a rustic manner. If desired, add toasted walnuts along the bottom and top, and place the poached pears on top. Secure pears in place with toothpicks and drizzle with the poaching syrup.
  12. Serve and enjoy!

* Ensure that there are NO traces of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.

** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

Pear & Walnut Cake with Spiced Red Wine Pears

BON APPÉTIT

– Ally xx

myTaste.com

Vermont Maple-Pecan Cake

Vermont Maple-Pecan Cake

Hello Everyone and welcome to a very special post as today officially marks the 1-year anniversary of my food blog! I started up this food blog exactly a year ago during spring break, and instead of slaving away on the many assignments/projects I had at that time, I decided to spontaneously start up a blog, out of pure procrastination really. Since it was quite spontaneous, I didn’t quite put much effort into it in the beginning, as in I wasn’t bothered to purchase my own domain name, and buy a theme and customise it. I wasn’t sure of how long I’d be able to keep up with this blog (because I have tried many times and failed). I am happy that I am able to finally keep one up and running, posting 3 times a week, almost.

Vermont Maple-Pecan Cake

For the next few months or so, I will work on developing an aesthetic and a colour scheme for my blog that reflects who I am as a person – not just one who loves to cook and is passionate about all things food, but also my personality and my design style. The pink and brown was sort of a “yeah that will do for now” because it fit the default theme that I picked (which was more like “I prefer this theme that the others I’ve seen”). Anyway, so to celebrate my blog turning 1 today, I decided to bake a cake for this occasion. I wanted to bake a citrus poppyseed cake at first but for some reason, lemons were nowhere to be found in every supermarket and market that I went to. Instead, I found another recipe that stood out to me – Vermont Maple-Pecan Cake. Why I chose to attempt this cake was because I already had maple syrup in the fridge and CREAM CHEESE; like who could say no to cream cheese?!

The quantities from the original recipe that can be found on Taste of Home, makes two 6-inch round cake layers, but since my baking pans were about 8.5-inches, I decided to double the recipe until I realised that I should’ve tripled it when I poured the batter into the pans; they barely filled halfway. So I made another batch to top them off. Therefore, the quantities below have been tripled from the original to make two 8.5-inch round cake layers. Once again, Happy Anniversary to Amcarmen’s Kitchen!

Vermont Maple-Pecan Cake Ingredients

PREP TIME 20 MINS | COOKING TIME 20-25 MINS | SERVES 8-10

INGREDIENTS

For the cake batter

  • 2 & 1/2 cups plain flour
  • 1 & 1/2 cup buttermilk*
  • 1 cup toasted pecans, roughly chopped
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup
  • 170g unsalted butter, melted
  • 1 & 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp vanilla extract
  • 1/3 cup finely chopped pecans, toasted

For the frosting

  • 1 package (250g) cream cheese, softened
  • 100g unsalted butter, softened
  • 1 & 1/2 cups confectioners’ sugar
  • 4 tbsp maple syrup
  • Toasted pecan halves, to decorate

*I could not find any buttermilk at the supermarket, so I made my own by using a tablespoon of white vinegar for every cup of milk. Set it aside for about 5 minutes for the milk to react to the vinegar. You can also substitute the vinegar for lemon juice.

METHOD

  1. Preheat the oven to 180C (350F or gas mark 4).
  2. Grease two 8.5-inch cake pans with a little butter and set aside
  3. For the cake batter: Combine the plain flour, sugars, baking soda, and salt in a large bowl. In a separate bowl, combine the buttermilk, butter, syrup, and vanilla, and stir into dry ingredients until just combined. Fold in chopped pecans.
  4. Pour into the prepared pans and bake for 20-25 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing the cakes from the pans to wire racks to cool down completely.
  5. For the frosting: Using an electric handheld mixer, beat the cream cheese, butter, and maple syrup in a small bowl until smooth. Then beat in the confectioners’ sugar.
  6. Assembly: Place one cake layer on a serving plate and spread with about 1/2 cup of frosting. Top with the second layer of cake and frost the top and sides of the cake. Decorate with toasted pecan halves and store in the fridge before serving. Enjoy!

Vermont Maple-Pecan Cake

BON APPÉTIT

– Ally xx

myTaste.com