Saturday, November 3, 2007
Refreshing Lemon Cake
I wanted to use up my left over lemons from the lemon swiss roll, so I decided to try out this lemon cake. It's actually adapted from an Orange Cake recipe I read about from a Thai Blog.
It's basically just two sponge cakes sandwiched together with this lemon jam. The lemon jam was made with lemon juice, lemon zest, some sugar to tone down the tartness of the lemon, and thickened with some cornflour. It worked out pretty well! I eliminated the butter that was in the original recipe as I prefer a more tangy and refreshing taste.
This cake is a lot lighter, and tasted less 'artery-clogging' compared to my previous mousse cake, but the mousse cake was definitely worth the risk :p