Kindle Wireless Reading Device, Wi-Fi, 6" Display, Graphite - Latest Generation
Food, Inc.
The Girl Who Kicked the Hornet's Nest
Live At The Troubadour [CD / DVD Combo]
Ingredients
- 1 1/2 cup(s) cake flour
- 1 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) baking soda
- 6 tablespoon(s) unsalted butter
- 1 cup(s) sugar
- 2 tablespoon(s) sugar
- 3 large eggs
- 1/4 teaspoon(s) vanilla extract
- 1/3 cup(s) milk
- 1 lemon, zested and squeezed for 1/4 cup juice
- 1 cup(s) cold heavy cream
- 2 tablespoon(s) crystallized ginger, chopped
Directions
- Make the cakes: Heat oven to 375 degrees F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges -- about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
- Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
Tips & Techniques
Timesaver: Skip the step for making the cream and instead sandwich softened ice cream between the cakes. Freeze until ready to serve.
hmmm yummy
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