NARCISSUS CAKE

February 26, 2012

NARCISSUS CAKE

FOR THE CAKE
100 g flour
100 g powdered sugar
1/4 tsp. salt
8 big egg whites
6 big egg yolks
1 tsp. baking powder
1 tsp. vanilla essence
100 g caster sugar
2 tsp. finely grated lemon zest

FOR THE ICING
300 g powdered sugar
125 g soft butter
1 tbsp. finely grated lemon zest
juice of one lemon

lemon zest for decorating

TO MAKE THE CAKE

1. Preheat the oven 190 degrees C.  Prepare a round baking pan (25cm), with loose base.

2. Sift flour and powdered sugar in a bowl.

3. Whip the egg whites in foam. Add baking powder and salt, continue whipping till it gets thick but not stiff.

4. Without stopping slowly add caster sugar. The foam has to be shiny and smooth but not stiff.

5. With a wooden spoon slowly (2-3 spoons at a time) add the flour and powdered sugar mix. Mix slowly so that you do not lose the air.

6. Pour half of the mix in a separate bowl and set aside.

7. Whip the egg yolks and sugar in light, thick foam. Add lemon zest. Add the egg yolk mix to one half of the egg white mix.

8. Pour both mixes with a spoon in the pan in layers. Even it out by slightly moving the pan from one side to the other.

9. Bake for 40-50 min till the top is golden brown and firm.

10. Take out from the oven, turn the pan upside down and place it on cooling rack for about an hour.

11. To get it out of the pan, use sharp knife. Be careful as you do not want to lose the nice outer layer of the cake.

TO MAKE THE ICING

Mix butter, powdered sugar, lemon juice and zest into a smooth and thick cream.

Put the icing on the cake and decorate with the lemon zest.

P.S. As I have told before I am not a big fan of sponge cakes, but this one just had the most marvelous lemon butter cream on the top. Just make sure the butter for the icing cream is super soft, I left it outside the fridge all day long.

Enjoy,

k.

recipe from “Kūkas” by M. Neri

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3 Responses to “NARCISSUS CAKE”

  1. bozons Says:

    when did you make it and when did you eat it??? :)


  2. Fantastic! Simple and very delicious. I think this might be my favorite so far.


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