Lemon cream sandwich cake: Tangy cream + sweet cake equal Delicious!

And you can see from the name that in this book you need only 1 loaf pan, to create a lot of delicious and good looking cake .





I really like the first table that will show you the list of the ingredients that you will use if you have different pan (18cm, 12cm, deep 18 cm loaf pan and 22cm loaf pan), plus the suggest baking time.

The basic of the loaf pan that used in this book is 18x7x6.5cm, and with this table even you have different loaf pan, you will be fine!









Like most of Japanese cookbooks, the illustration is a lot (and it's good if you're in doubt, ^^).



The book divided into 4 section:

First basic pound cake, with a lot of variations.

For example, cake with dried fruits, cake with different flavor (ex. coffee or chocolate and hazelnut), cake that make from different kind of flour, marble cake, cake for grown up, cake made with sweeten bean or canned fruit, and cake with fresh fruit.

Second soft and puffy pound cake:

Weekend cake with variation (ex. lemon, pineapple and yusu), cake with different flavor (ex. tea, rose), cake with fresh fruit, and cake with filling (ex. lemon cream sandwich cake ).

Third other kinds of cake:

Cheese cake, carrot cake, gingerbread, short cake, fondant chocolate, and pumpkin pudding.

Forth, cake salés:

Carrot and mustard, broccoli and curry, tomato and olive and etc.









You can see that this little book has a lot to give. ^^

And after talking about the book, now we can talk about the cake, and I choose the one that I like most, the lemon cream sandwich cake. As I told you before, I love the tangy taste, so lemon curd is one of my weakness, I just love to eat it!

This cake can be the right answer for me, the soft and puffy pound cake that split in 3 layers and sandwich them with tangy lemon cream. This pound cake is made from foaming method, you start the batter by beating a lot of air into the egg, like the way you make the sponge cake. The result is very puffy cake, the texture is more light and I think it doesn't become dense and heavy after refrigerate like the plain pound cake.

The lemon cream is very easy to make, ^^ and I love it, haha. Just put everything (except the butter) into the pan and with a little stir over the heat, you will get the  lovely yellow cream, that you will use in this cake, eat alone, or with other bread or dessert that you want to.

I finished this cake very quickly ^^, and come with the feeling that I want to share this recipe with everyone (esp. I really like this book), so hope you try this recipe and wish you love it like me.





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Cake

90g ................................. Melted butter

2 ...................................... Eggs (about 100g)

80g .................................. Sugar

60g .................................. Cake flour

20g .................................. Corn flour





Lemon cream

1 ....................................... Egg

2tsp ................................. Corn flour

40g .................................. Sugar

50cc. ................................ Lemon juice

.......................................... a pinch of lemon zest

20g ................................... Butter 





Icing

6tbsp ............................... Icing sugar

1 tbsp ............................ Lemon juice



Prepare the pan by lining the pan with baking paper.

Sift cake flour and corn flour together, set aside.

Preheat the oven to  180°C/350°F.









Beat the egg and sugar, by placing the bowl over warm water (the water temperature is about 60-70°C), until very thick and pale.

Pour the sifted flour into the egg mixture, fold to combine.

Pour the melted butter into the batter and fold to combine.









Pour the batter into the prepared pan and bake for 30-35 minutes.









Make the lemon cream, by putting all the ingredients except the butter into the pan and put over low heat, stir until thicken.

Take off the heat and put the butter into the pan stir until the butter melt.

Place the plastic warp over the cream surface and let it cool completely.





Assemble the cake:









Slice the cake into 3 layers, spread the lemon cream cake over 2 of the cake layers, and place the last one on top.









Mix the icing sugar and lemon juice together, and pour the mixture over the cake.