Ingredients with Measurements:
- 6 large eggs
- 1 cup granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup heavy cream
- 1/2 cup lemon curd
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Double boiler or heatproof bowl and saucepan
- Whisk
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 5 minutes.
3. Sift in the flour and salt, and gently fold until just combined.
4. Add the melted butter, lemon zest, and lemon juice, and fold until evenly incorporated.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Meanwhile, make the lemon curd filling. In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk together the heavy cream and lemon curd until smooth and heated through. Remove from heat and let cool to room temperature.
8. Once the cake has cooled, use a serrated knife to slice it in half horizontally.
9. Spread the lemon curd filling over the bottom half of the cake, then place the top half back on.
10. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 17g
Saturated Fat: 10g
Cholesterol: 160mg
Sodium: 100mg
Carbohydrates: 45g
Fiber: 0g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly denser.
- Lemon curd can be substituted with any other fruit curd, such as raspberry or passionfruit.
Variations:
- Add a layer of fresh berries between the cake layers and lemon curd filling.
- Top the cake with whipped cream and additional lemon zest for garnish.
Tips and tricks:
- Be sure to fold the flour into the batter gently to avoid overmixing, which can result in a dense cake.
- Use a serrated knife to slice the cake in half for a clean cut.
- Let the lemon curd filling cool to room temperature before spreading it on the cake to prevent the cake from becoming soggy.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant presentation.
- Top the cake with fresh berries and whipped cream for a more elaborate presentation.
Garnishes:
- Lemon zest
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the cake is too dense, it may have been overmixed or overbaked. Be sure to fold the flour into the batter gently and check the cake for doneness a few minutes before the recommended baking time.
Food safety advice:
- Be sure to refrigerate the cake if it will not be served immediately to prevent the lemon curd filling from spoiling.
Food history:
- Genoise is a type of sponge cake that originated in Italy in the 18th century.
Flavor profiles:
- This Lemon Genoise with Lemon Curd Filling is sweet and tangy, with a light and airy texture.
Serving suggestions:
- Serve this cake as a dessert for a dinner party or special occasion.
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