Lemon Cake Bites
Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.
Total Time:1 hrs
Prep Time:45 mins
Cook Time:15 mins
For the Cake
½ cup all-purpose flour
½ cup sugar
¼ teaspoon baking powder
1⁄8; teaspoon salt
2 egg yolks (whites used later in recipe)
¼ cup vegetable oil
¼ cup water
1 teaspoon lemon extract
½ lemon, zest of , minced
2 egg whites
1⁄8; cup sugar
1 cup heavy cream
½ cup lemon curd (prepared)
fresh raspberries or blueberries or powdered sugar or mint
1 Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
2 Mix together flour, sugar, baking powder, and salt.
3 In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
4 Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
5 Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
6 Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
7 Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.