Playing Catch Up - Woody's Lemon Layer Cake
What an unmitigated disappointment this cake was or perhaps it was just the baker... I read a few posts on it and marveled at the light texture and general gorgeousness of it. There were no real warnings to heed, so even though I was running a week behind, I figured I would whip this cake up for a Friday the 13th morning tea.
The method of beating the butter into the flour and then slowly adding the eggs/liquid always leaves me with a flat, tough cake. I am not sure what I am doing wrong. Am I beating too much? I have no idea. The old fashioned creaming butter and sugar, beating in the eggs and folding in the flour always gives me a better textured more airy cake. One of the great mysteries of the world - any tips will be gladly received.
I have been entirely slack in the photo department for this cake - I will get my act back together for the Pinch Cake. I think the jetlag has eaten my motivation! The cake came together pretty well, though the time between uncooked and overcooked was about a nanosecond. Needless to say I missed it, and one of my cakes was overcooked. I really need a double oven - did you hear that Santa? I also used some silicon pan liners in the place of the parchment paper - what a mistake. I thought silicon didn't stick to anything, well, I can now attest that cake sticks to silicon. This cake at least. Hot, warm or cold, it stuck just the same - even worse on the overcooked cake.
I did cheat and chickened out of sacrificing even more eggs to this cake - I used the Tiptree Lemon Curd instead of standing over a double boiler stirring. I have done my lemon curd time! My icing came together without any issues. The white chocolate custard tasted a bit liked condensed milk but maybe that was because I had tasted it too much?! It was smooth and creamy and a dream to wrap around the cake. I also trimmed off the browned tops and bottoms - surely Woody did that for the photo shoot, because I can't imagine how he got them to stay so unbrowned...
I am pretty sure that I will never ever make this cake again. Well, maybe I might attempt it if I get some remedial lessons on the method. The icing I will most definitely make again. The texture was fantastic and it would be great on cupcakes. Given that, I have to correct my opening cry of this cake being an unmitigated disappointment - the icing saved it. Having said that the friends I served it up to, raved about it. I just love how the English are so so terribly polite!