To Mom, With Love

We love to bake – at work and at home. Baking for our friends and family is one of the most fulfilling things we do. When we get the chance to bake at home, we like to have a little fun trying different ingredients and techniques. Recently, our staffer Aldene made this stunning cake in celebration of her mom’s birthday. It’s an angel food cake, with lemon curd filling, topped with whipped cream frosting. It’s light and delicious – a perfect cake for Mother’s Day. 

Mother's Day Cake

The Cake

The secret to making a great angel food cake is to use a light hand when adding the flour mixture so that you don’t lose the air from the egg whites. Here is a link to the cake recipe that Aldene found on one of her favourite baking blogs:

http://www.acanadianfoodie.com/2010/05/11/homemade-angel-food-cake/ 

Once the batter is mixed, divide it equally into 3 – 8” cake pans and bake at 350° for about 20-25 minutes.

 Lemon Curd Filling

Lemon curd is the perfect pairing with angel food cake. Plus, it is a great way to use the leftover egg yolks. Tip: Triple the recipe and use the curd in other things. Swirl in plain Greek yogurt, eat with scones or just dig in with a spoon for a sweet treat!

 

Directions

  1. Bring two inches of water to a boil in a large heavy-bottomed pot. Reduce to simmering.
  2. In a medium size glass bowl (big enough to sit on top of the simmering pot) combine the egg yolks, sugar, lemon juice and lemon zest. Whisk until combined.
  3. Set bowl over the pot of simmering water and stir often until the mixture thickens and reaches 172°F.
  4. Remove from heat and strain the mixture though a fine mesh sieve.
  5. Allow the mixture to cool slightly (about 5 minutes)
  6. Add the cubed butter to the mixture. Stir to combine until the curd is smooth and thick.
  7. Cool completely before using. Cover tightly and store in the refrigerator for up to five days.

Crave’s Lemon Curd

Recipe

  • Zest of 2 lemons
  • 1/2 cup lemon juice (about 4 lemons)
  • 7 egg yolks
  • 3/4 cup white sugar
  • 1/4 cup butter cubed

 

 

 

 

 

Whipped Cream

Here is a recipe for the whipped cream: http://www.food-pusher.com/2011/06/stabilized-whipped-cream-frosting.html?m=1 Typically, we wouldn’t use a stabilizer in whipped cream, but a little cream of tartar helps give the cake enough structure to hold the flowers and fruit. Tip: Double the whipped cream frosting recipe for a little extra to add a dollop on top of each slice when serving.

How to Assemble the Cake

Spread a small amount of whipped cream on the first cake layer using an offset spatula. Pipe a thick border of whipped cream frosting around the edge of the cake and fill in the border with a layer of lemon curd. Stack the second layer of cake and repeat the whipped cream frosting and lemon curd layer. Add the final layer of cake and spread the whipped cream frosting on the top and sides of the cake. Decorate with your favourite spring flowers (wrap the stem of each flower with tinfoil) and fill in the gaps with fresh berries.

Happy Baking and Happy Mother’s Day!