Last week during office day (in which Jessica works in my apartment, super helpful for productivity), Sara of Matchbox Kitchen stopped by and brought us a cake. Sara is an amazing baker, if you are not aware, and apparently the downside (??!) to being a baker is that you end up eating everything you bake. Ok, I get that, it probably starts to get ridiculous after a while. I told her that Jessica and I would gladly help her eat things as that’s what friends are for. It’s a tough job, but someone has to do it. I told her she could force cake upon us if I could take photos of her pretty cake. Deal. She came over on a gloomy afternoon and when she pulled that perfect beauty out of the box, it lit up the room and there was definitely lots of ohhhhhs and ahhhhs.
The slow reveal.
I just keep making cakes to practice different recipes, techniques, and flavor combinations. It is a simple vanilla cake with a light lemon cream filling, covered in vanilla swiss meringue buttercream. The lemon cream is one of my favorite things because it’s similar to a lemon curd but mounted with more butter to give it a lighter, smoother flavor and texture.
Sara used this cake recipe.
adapted from Tartine
1/4 c fresh lemon juice
2 large eggs
3 oz sugar (about 3/8 c)
2 oz butter (1/2 stick)
With a stainless steel or glass (pyrex) bowl, create a double boiler and place over saucepan filled with 2 inches of water. Over medium heat bring water to a simmer. Combine lemon juice, eggs, and sugar and continually whisk ingredients until mixture is registers 180 F and has become very thick, about 10-12 minutes. Take mixture off stove and let cool for a couple minutes. Cut butter into 1″ pieces, then using an immersion blender slowly add butter to incorporate. Add one piece at a time until it is fully incorporated.
Thanks for sharing, Sara! Will took care of the rest of the cake with amazing speed. The highest of compliments.
photos by Kate Miss, shot on an Ikon Ikoflex with Fujichrome Velvia 100