Spring is coming and in pleasant expectations of its warm sunshine and flower smells I’ve prepared a few recipes of light desserts. This Lemon cake with black currant curd will be the first of them.
Lemon chiffon sponge is the best moist and fresh foundation for cake to my mind.
Let’s see what is the difference between the classic sponge and chiffon sponge and what about the specifics of its baking.
As we know for the classic sponge cake we need only flour, sugar and eggs.
For chiffon cake you also need vegetable oil. Due to the fluid contained in the oil, chiffon cake is a more mellow (it is no necessity of using any syrup for its impregnation) and has a light structure. So chiffon cake can be served without any cream.
For chiffon cake at first you should whisk egg yolks with sugar, flavors and essences, then add the vegetable oil, then mix in the dry ingredients (flour with or without baking powder) and only then carefully stir beaten egg whites. Usually the amount of egg whites exceeds the amount of egg yolks.
There are two points of view about the need of adding baking powder to the batter for chiffon cake. Some bakers claim that baking powder should be added necessarily, others say that light sponge structure will be gotten just as a result of the adding airy beaten egg whites and the baking powder shouldn’t be used. I added baking powder in batter for my cake but you can drop this ingredient if you don’t want to use it.
The recipe of the blackcurrant curd is based on the recipe of the lemon curd. I don’t use any corn starch for it as it turns thick enough because of denaturation of proteins which contains in eggs exposed to acid and high temperature.
The simple beauty of this cake, in my view, is in combination of sour lemon and black currant taste and light sweet cream cheese. I use this cream for my cakes very often because it has wide popularity among my clients. I’m sure that you’ll like it too!
- 120 g All-purpose flour
- 140 g Granulated sugar
- 3 Large eggs + 1 egg white
- 65 g Olive oil
- 1 Lemon
- 1 tsp Baking powder
- 50 g Granulated sugar
- 1 Large egg
- 60 g Black currant
- 3 tsp Fresh lemon juice
- 420 g Cream cheese
- 180 g Butter
- 120 g Powdered sugar
- 1 tsp Vanilla extract
- Food dye (optional)
- Remove the zest from the lemon. Squeeze the juice. 1 tsp juice left for the curd. For cake combine juice with warm water (total weight of lemon juice with water is 85 g).
- Sift together the flour & baking power.
- In a medium bowl whisk egg yolks and sugar, add olive oil, the lemon juice mixture and whisk to combine.
- Mix in sifted flour mixture until incorporated, do not over-mix. Set aside.
- Using mixer beat egg whites until stiff peak.
- Take a part of the beaten egg whites and fold into the flour mixture until incorporated using spatula. Gently fold in the rest.
- Pour into the baking pan.
- Put the pan in the oven preheated to 175°C for 30-40 minutes.
- Cool the cake for about 30 mins in the pan. Run a knife along the edges of the cake and gently remove it from the pan. Cool completely on the rack. Wrap with cling film and place in the refrigerator overnight to chill.
- Make blackcurrant puree with a blender, strain through a sieve.
- In saucepan combine puree with lemon juice, sugar and egg, stir until smooth. Place the saucepan over medium heat and stirring constantly bring the mixture to thicken. Cover and chill until ready to use.
- Butter at room temperature whip together with powdered sugar until fluffy. Add part-by-part cream cheese, vanilla extract and beat until smooth. Spoon part of the cream into a pastry bag.
- Add a drop of food coloring into the rest of the cream and mix until smooth in color. Put the colored cream in a separate piping bag.
- Slice cake horizontally into three equal slices.
- Place the first slice on a plate or cake stand, then pipe the not colored cream cheese on the perimeter of the cake. In the center spoon about half of the curd. Pipe the cream of the top of curd and spread it evenly with spatula. Place the second layer on top of the first layer. Repeat. Place the third slice. Spread a thin layer all over the cake to secure any crumbs. Put in the fridge for ~ 30 mins. to stabilize.
- Take the cake out of the refrigerator and using pastry bag cover the cake with colored cream frosting and spread with a spatula. Decorate the cake as desired.
- For easily peeling of lemon zest you can use a fine grater. At the same time try not to touch the white part under the zest, because it may make your cake bitter.
- Start egg whites beating on low speed and increase to high speed slowly. Beat about 7-10 mins. until meringue reaches a stiff peak. Don’t over-beat whites because it can make your cake not spongy.
- You should use meringue immediately.
- Line the bottom of the baking pan with a piece of round parchment paper. Do not grease the sides of the pan as the batter needs to climb up as it bakes. You can also cool your cake in pan bottom up.
- Temperature level and the duration of baking depends on your oven. Your cake is ready when a skewer poked into the center comes out clean.
- After straining through a sieve you should get about 30 g of black currant puree.
- Don’t stop stirring the curd, keep it whisking to prevent the bottom from burning or you can heat a bowl with the curd under a boiling water.
- Bon appetite!
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