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No luck with lemon cake - Page 2

post #16 of 30
Thread Starter 
http://cdn.cakecentral.com/2/21/900x900px-LL-21f2ada7_IMG-20130409-WA0003.jpeg

Here is a photo of the wonky cake layers that shrank from the first recipe. I have no idea what caused it to turn out this way. Anyone?
post #17 of 30
Quote:
Originally Posted by peilinl View Post

Scrumdiddlycakes, I have so much leftover egg yolks after making loads of swiss meringue that this cake seems so viable to try out. I have never thought of paring white chocolate with lemon!


Oooh, you should make a french butter cream with them, it goes really well with lemon cake too :)

post #18 of 30

If you use a combination of zest AND extract or oil, you will most definitely get a very lemony cake, especially if you fill it with lemon curd.  That's what I always do and people flip out over it.

post #19 of 30

I use Sylvia Weinstock's Yellow Cake http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/yellow.cake.html and add in lemon juice & lots of lemon zest.

post #20 of 30
Quote:
Originally Posted by peilinl View Post

http://cdn.cakecentral.com/2/21/900x900px-LL-21f2ada7_IMG-20130409-WA0003.jpeg

Here is a photo of the wonky cake layers that shrank from the first recipe. I have no idea what caused it to turn out this way. Anyone?

The cake alternately stuck to the side of the pan and then shrank.

 

I would say that there is too much lemon juice relative to the baking soda (baking powder alweays contains some baking soda).

 

You would be better off using lemon extract (which is based on lemon oil) and some grated lemon zest to form the basis of your "lemon" flavour.  The cake cannot taste sour like lemonade because that would mean that it can't rise properly.  You can sprinkle a very sour mix of lemon juice and syrup (or limoncello) onto the baked layers to boost the lemony taste.

 

If you look at lemon chiffon cake recipes, they call for some lemon juice as part of the water. They have oil and more egg relative to creamed cakes.  You DO NOT grease the sides of the pan for chiffon cake. 

post #21 of 30
Just suggestions and ideas ..
 
smittenkitchen - dense/dry - gluten developed/overbeaten
* with butter cake, once the fat a has been creamed with the sugar and the egss added, the flour/liquid should be added by hand. If you beat them in using a machine, you run the risk of gluten developing. This causes a dense crumb with a dry mouthfeel.
 
sweetpolita - collapsed - over aerated/overbeaten
* beat the egg whites until just to stiff peak - watch carefully and stop immediately.. Beating egg white unravels the protein so that it forms a structure that can trap air. If the egg white is over beaten, the structure locks firmly into position, and when it cools, the structure collapses.
 
dorie - didn't rise - under creamed 
* beating fat with sugar requires 5-8 minutes not 3 minutes. The egg is added with the liquid, so it's not going to contribute much to the aeration of the batter. 
It appears that the the reason that you are machine mixing the flour into the batter is so that the gluten from the cake flour  provides the structure for the aeration .. 
I would be tempted to beat the egg white to peak. Cream the fat with the sugar - fold in the flour and the liquid. . then fold the egg white back into the batter. 
post #22 of 30
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post


Oooh, you should make a french butter cream with them, it goes really well with lemon cake too :)


One of these days I am going to try the French buttercream. Have only made Swiss Meringue Buttercream so far.

post #23 of 30
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

If you use a combination of zest AND extract or oil, you will most definitely get a very lemony cake, especially if you fill it with lemon curd.  That's what I always do and people flip out over it.


I need to get my hands on some good lemon oil / extract. Going to check them out! Thanks!

post #24 of 30
Thread Starter 
Quote:
Originally Posted by dukeswalker View Post

I use Sylvia Weinstock's Yellow Cake http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/yellow.cake.html and add in lemon juice & lots of lemon zest.


I love cakes that uses sour cream. How much juice and zest do you normally add to it?

post #25 of 30
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

The cake alternately stuck to the side of the pan and then shrank.

 

I would say that there is too much lemon juice relative to the baking soda (baking powder alweays contains some baking soda).

 

You would be better off using lemon extract (which is based on lemon oil) and some grated lemon zest to form the basis of your "lemon" flavour.  The cake cannot taste sour like lemonade because that would mean that it can't rise properly.  You can sprinkle a very sour mix of lemon juice and syrup (or limoncello) onto the baked layers to boost the lemony taste.

 

If you look at lemon chiffon cake recipes, they call for some lemon juice as part of the water. They have oil and more egg relative to creamed cakes.  You DO NOT grease the sides of the pan for chiffon cake. 


what bums me is that the recipe works for others. so it must be a problem with my (lack of) skill? But thanks for the insights! I'm going to try other recipes :)

post #26 of 30
Thread Starter 
Quote:
Originally Posted by auzzi View Post

Just suggestions and ideas ..
 
smittenkitchen - dense/dry - gluten developed/overbeaten
* with butter cake, once the fat a has been creamed with the sugar and the egss added, the flour/liquid should be added by hand. If you beat them in using a machine, you run the risk of gluten developing. This causes a dense crumb with a dry mouthfeel.
 
sweetpolita - collapsed - over aerated/overbeaten
* beat the egg whites until just to stiff peak - watch carefully and stop immediately.. Beating egg white unravels the protein so that it forms a structure that can trap air. If the egg white is over beaten, the structure locks firmly into position, and when it cools, the structure collapses.
 
dorie - didn't rise - under creamed 
* beating fat with sugar requires 5-8 minutes not 3 minutes. The egg is added with the liquid, so it's not going to contribute much to the aeration of the batter. 
It appears that the the reason that you are machine mixing the flour into the batter is so that the gluten from the cake flour  provides the structure for the aeration .. 
I would be tempted to beat the egg white to peak. Cream the fat with the sugar - fold in the flour and the liquid. . then fold the egg white back into the batter. 


Thank you! You are a wealth of information! I actually do like the smittenkitchen recipe. it yields a good height for the cake, good flavour. Perhaps when I have time, I will try hand mixing in the flour and liquid.

 

Chances are I might have over beaten the egg white for the sweetapolita recipe.

 

As for Dorie's recipe, I did cream it for 6 to 8 minutes than the 3 minutes it suggested :(

post #27 of 30
Quote:
Originally Posted by peilinl View Post


One of these days I am going to try the French buttercream. Have only made Swiss Meringue Buttercream so far.


It is so good! Way better than Swiss and Italian, just doesn't pipe as well, it's softer, so you can't use it for everything.

post #28 of 30
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post


It is so good! Way better than Swiss and Italian, just doesn't pipe as well, it's softer, so you can't use it for everything.


I love to pipe though! It is beautiful and hides the bad frosting skills i have haha 

post #29 of 30
Quote:
Originally Posted by peilinl View Post


I love to pipe though! It is beautiful and hides the bad frosting skills i have haha 


I use it on cupcakes a lot, but it's too soft for detailed stuff or roses.

post #30 of 30
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post


I use it on cupcakes a lot, but it's too soft for detailed stuff or roses.


Are those cupcakes photos on your website made with Italian buttercream?

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