My first cake away from home. It was a very exciting cake...both in how it turned out and because I saw a mouse in the kitchen! Eek! I had no idea I could jump so high or hold myself up on a counter for that long!
We are away from home for a month but I just had to bake a cake. I was away for 2 weeks without my baking supplies but went home for the weekend and just *had* to bring my cake book and supplies with me. :) And I have a wedding cake coming up in a couple weeks and wanted to make sure I had my favourite lemon cake recipe picked.
The "special" ingredient for this recipe was walnut oil. While in Vancouver I found a new kitchen supply store called "The Gourmet Warehouse". Gotta check it out but bring a friend - it's in a sketchier part of town...
So the cake was complicated again...I had so many bowls and spatulas out. It was easy to make just lots of steps and smaller tasks.
Taste rating: 8 out of 10 - After reading the blog entry on "A Whisk and a Spoon" I had a feeling the cake wouldn't be very lemony and it wasn't. I even added 1/2 tsp of lemon extract and it didn't scream "lemon" to me. Maybe I'll add more zest next time. The flavour of the lemon curd was yummy though and it made up for the lack of lemon flavour in the cake. The frosting was just whipped cream with some of the lemon curd and I liked it and it went well with the overall light flavour of the cake.
Texture rating: 9 out of 10. Yum. The cake was so light and fluffy and moist at the same time. The perfect chiffon cake. I will say though that the lemon curd wasn't as sticky and thick as another lemon curd recipe I have an I would probably use my old recipe for this. The cake layers kept sliding away from each other and it was really hard to cut the cake. I did follow the recipe exactly and it said not to let it boil so I may not have warmed it enough to evaporate enough moisture.
Overall rating: 9.5 out of 10. My highest rating yet. This recipe came through for me. My only complaint was the lack of lemon flavour in the cake. Otherwise it was the perfect combination of cake, filling, and frosting.
Difficulty rate: 7 out of 10. I would say this was a somewhat advanced recipe - knowing how long to whip the eggs and whipping cream for without under or overwhipping. But other than that was a straightforward cake.
ETA: And yes, this might be the cake I use in 2 weeks! :)
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