Summer’s Over Cake

Can you believe it’s already September?! Before this summer started, I was excited for the summer sun to beam down on me, cute summer activities appropriate for warm weather, beach days, long days, late nights, BUT IN A BLINK OF AN EYE, it is now September and I barely got to do any of those. Hot girl summer has become sad girl September. Don’t get me wrong, I am plenty excited for Autumn, pumpkin spice lattes, my birthday, etc — I just don’t feel ready to say goodbye to summer just yet.

DSC_0076

So, as I do with every occasion, I made a cake. Whenever I am in need of comfort, I usually go straight to chocolate cake, hazelnuts, caramels, deep cocoa-y, coffee, nutty comforting flavours, but it just didn’t feel appropriate to do so with a summer cake. SO HERE IT IS, a lemony cake with strawberries, lemon curd. I really feel like I had to force myself out of my comfort zone for the sake of opening my mind and moving myself out of routines — CHANGING THINGS UP ARE GOOD FOR YOUR PERSONAL GROWTH!! To be quite honest, forcing myself out of this comfort zone was slightly stressful, but in the end I was left with a super delicious cake that I stress-ate.

If I could go back and change up this cake a little more, I definitely would have switched out the strawberries for raspberries, added pieces of peaches into the cake (if I had found the peaches earlier), and maybe have added a mango white chocolate ganache drip along the side of the cake. This is definitely Summer’s Over Cake V2.0 ideas in the making. Stay tuned to see more next year. This cake is definitely not hard to recreate, and I have a full video tutorial on my Youtube channel @ ally bakes, or down below at the bottom of this blog post.

dsc_0090.jpg

For the mango buttercream, I made a batch of my Italian meringue buttercream and took 227 (1 cup) of mango nectar, and reduced it down in a saucepan over medium heat until there was about 1/4 cup of liquid left. The more you reduce it, the better, because the more liquid you add into buttercream the more it becomes a bad idea. Liquid + fat don’t mix unless emulsified, and the egg whites can only emulsify so much in buttercream.

Lemon

  • Difficulty: easy
  • Print

Ingredients

72g (1/3 cup) soft butter
125g (1/2 cup) sugar
1 egg, at room temperature
zest of 1 medium lemon

110g (1/2 cup) flour
4g (1 tsp) baking soda
1g (1/4 tsp) salt

80g (1/3 cup) milk
10g (2 tsp) lemon juice

Method

  1. Grease and line two 5″ round pans and set aside.
  2. Preheat the oven to 350F/180C
  3. In a stand mixer with a paddle attachment, or in a medium mixing bowl with a hand mixer, cream the butter, sugar, and lemon zest until pale and fluffy.
  4. Add in the egg, and mix on medium speed until pale and fluffy.
  5. In a separate medium bowl, sift and whisk together the flour, baking soda, and salt. Set aside.
  6. In a separate small bowl, mix the milk, lemon juice.
  7. Add 1/2 of the dry ingredients into the egg butter mixture and mix on low speed to slightly combine. Add in the milk and lemon juice, and mix for a few seconds on low speed. Add in the rest of the dry ingredients and mix on medium speed to fully incorporate the batter. Hand fold to bring everything together, then divide equally between prepared pans.
  8. Bake for 25 min or until a skewer inserted into the centre comes out clean.

Strawberry Jam Recipe
Lemon Curd Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s