Birthdays, anniversaries or even promotions any celebration call for cake. This delicious and highly craved dish has been an integral part of most celebrations for generations. If it is surprising your friends on their birthday at midnight or on your wedding day, cakes are there. They come in different shape sizes, flavours, patterns and even can be decorated with different types of toppings and sauces. The world of cakes and baking is a wide and very interesting one. And let’s have a look into this big world of cake trends and types. (more…)
Coconut-Lemon Cake with creamy Mascarpone Frosting
July 7th, 2015
Sending cakes by post has become increasingly popular in the United Kingdom. However, if you don’t require sending across a cake and instead can invite someone over to your place, this new coconut-lemon cake is all you need to bake to win your guests heart.
Ingredients you need
1 1/3 cups whole milk, 2 2/3 cups granulated sugar, 1 1/3 cups softened unsalted butter, 2 tsp pure vanilla extract, 4 cups cake flour, 7 egg whites at room temperature, 1 tsp fine salt, 4 tsp baking powder and 2 2/3 granulated sugar.
For coconut-lemon mixture – 2/3 cup lemon curd, ¼ cup sour cream, 1 tbsp lemon zest, 1 cup flaked coconut
For mascara frosting – 2 tsp coconut extract, 8oz mascarpone cheese, 1/3 cup granulated sugar, 1 ½ cup cream and 2 teaspoons of vanilla extract
Total time – 1:50
Serves – 12 people
Method to make the cake
1) Preheat your oven to 350°F temperature. Stir vanilla and milk together in a bowl. In another bowl, sift baking powder, flour and salt together.
2) In an electric mixer, beat butter in medium speed until it gets fluffy and light, for approx 2 to 3 minutes. In the same way, beat sugar until it’s fluffy and light for around 1-2 minutes. Then, change the speed of the mixture to low and add milk mixture alternately with flour mixture and beat until it blends.
3) In a fresh bowl, beat egg whites at medium speed using an electric mixer for 2 to 3 minutes. Fold the egg whites into batter and transfer the same to prepared pans.
4) Bake till a toothpick inserted in the center gets out clean, 24-25 minutes. Cool for 10 minutes. Invert it onto a wire rack, and meticulously peel off and remove the parchment paper. Let it cool completely.
5) On a serving plate or on a cake stand, place one layer of the cake and spread its top with 50 percent of the coconut-lemon mixture (do not forget to leave a ¼ inch border on all sides). Now top with the other half of the coconut-lemon filling with a second layer of the cake (again, do not forget to leave a ¼ inch border); top with the remaining layer. Frost the sides and top with creamy mascarpone frosting. To decorate, you can use daisies.
6) To prepare the coconut-lemon filling, take 1 cup of sweetened and flaked coconut, ¼ cup sour cream, 2/3 cup lemon curd, 1 tablespoon lemon zest and stir together thoroughly.
7) In order to prepare the creamy mascara frosting, take mascara cheese in a bowl and stir until it becomes smooth. Beat coconut extract, cream, and vanilla extract on moderate speed using an electric mixer till it gets foamy. Increase the speed of the mixture to high and slowly add granulated sugar and beat it until hard peaks form. Gently and slowly fold the whipped cream mixture into the mascara cheese. Use this immediately.
We hope this recipe wins you the best-baker tag from your guest. Happy Baking and spread sweetness!