Last week, the Alpha Bakers made one of my favorite cakes from The Baking Bible, "the Lemon Posset," page 111. You can read about all of the results on their individual blogs if you click on Alpha Bakers Bake Along on the portal. It is fascinating to see all the different ways in which they used this ethereal cream that consists only of lemon, cream, and sugar. One person, Hanaa, even used it as a sort of tres leches by pouring it on top of the cake before it was set so that it saturated the cake. Hector used the posset as a glaze on a génoise made with 100% cornstarch. The texture of the cake crumb looks exquisite and I look forward to trying it for taste and tenderness evaluation!
Here is Hector's description of what he did: Reading all of Rose's 10 books, the Lemon Posset Shortcakes from The Baking Bible caught my interest. These are genoise little cakes topped with a light lemon curd. There are a few reasons for my choice.
First, I love making genoise, and knowing I learned how to use any cake pan size and shape to bake genoise, I felt confident I can make it into an odd shaped cake. Also, one of the office staff is wheat intolerant, so checkmate... I decided on using my no-flour variation.
Secondly, the lemon posset was described as a lemon curd without eggs, so I felt for all the mothers whom ask me to make a cake without eggs because their kids are allergic to eggs. I feel so depressed to know eggs is on the no-foods list. I tell those mothers, go somewhere else, because eggs are fundamental in my recipes. I do feel terrible. With the lemon posset, I could at least offer a filling or frosting without eggs! I can offer a recipe of lemon curd without eggs with the amazing lemon posset!
Thirdly, I knew making an odd shaped cake will leave me unsatisfied. So, I decided to make a giant cake batter, sufficient for my client's odd shaped cake and for a bundt cake for myself! I whipped a whopping 20 cup genoise cake batter, filling to the rim my 7 quart spiral mixer. For a 10 cup genoise cake batter, a 5 quart mixer is sufficient. I used Rose's Heavenly Cakes Genoise Rose recipe multiplied by 2, to make a 20 cup genoise cake batter.
To make the cake wheat free, substitute by weight the cake flour with cornstarch. With all cornstarch, the rise and grain are glorious. However, the texture is a little coarser such as there is a crunch when you bite on the cake. Everyone seems to like it, and describes it as a light and moist cake. It really is lighter than air. I describe my wheat free genoise as a ladyfinger with buttery taste.
To determine how much lemon posset to make for a 20 cup genoise, compare the amount of eggs used. I scaled up the lemon posset recipe by 5 1/2 times. Also, and perhaps the best piece of information from all my writing, is that I used a true old-fashioned heavy cream. It just makes everything made with cream much more delicious and with an amazing thick consistency. To do this, replace 1/4 of the cream with melted unsalted butter. I learned this from Cake Bible's Real Old Fashioned Whipped Cream recipe.
Bake the cake, cool it, moisten it with lemon syrup, chill it overnight, place the cake on a rack, pour the lemon posset like a glaze, collect what drips and pour again about 3 to 4 times until there is very little drippings.