Thanks for updating with tasting notes (and glad you got to try this one). It’s good to know it comes across overall as lemon-y, with the white chocolate in the background, as I like lemon much better than white chocolate.
I will make this cake this weekend for the HCB bake-a-long. Question for all of you cake experts out there, . I want to make this cake in 6x2 pans - mostly because it’s a big cake (the recipe said it served 14-16). Rose said on page 470 of HCB that 9 by 2 inches cake pan is 8 2/3 cups and 6 by 2 inches cake pan is 3 3/4 cups. If I do my math right then I should multiple the recipe by 0.43 (3.75/8.6667) to convert it to 6x2. I know I could probably just divide everything in half, fill the pan to almost half full per the recipe, and bake whatever batter I have left in madeleine pan or muffin pan. Am I thinking this right? Any tips/thoughts?
Jenn, that all sounds about right. You might get a small hump/peak on your cake if you don’t do a leavening adjustment, you can trim it to flat or try to adjust the b powder.
Here is my rendition of the Lemon Luxury Layer Cake. I had an adventure making this cake. I had to redo the cake because it turned out weird (see picture). One came out much lighter on top, and it taste weird. I couldn’t figure out what’s wrong with it, but my suspicion is because I didn’t incorporate the white chocolate enough (I beat for 15 seconds) - it’s hard to tell whether it’s incorporated or not. The 2nd tries is better but not perfect, it sunk in the center and on the sides (I did reduce the baking powder by 25% b/c of high altitude). Applying the bc is a big challenge for me. It is hard to get the sides smooth, even with bench scraper. In the end I switch back and forth between the bench scraper and a heated offset spatula. It took me 3 hours - in between chilling/freezing and applying the bc. Here’s the result. I also posted my whole story on my blog.
Thanks Patricia! I bake it in the same rack, rotate the pan halfway through baking. I have a baking stone in the stove to make the temperature even. I didn’t even open the oven door until the last 5 minutes of baking. The cake itself taste okay, but combined it with the curd and bc it taste really good. Very lemony. It is very very rich though, definitely not something you want around the house with the chocolate cake.
Julie & Bill, thanks!
@ Julie - I weigh the batter to get the exact amount for each. I’m probably off within 2 grams. The 2nd time I baked it, I weigh it too and one of the cakes has a sunken side. Is it possible all this is because I use the 6 inch pan? Everyone else on the bake-a-long who bake this in the 9 inch pan does not have these issues. Maybe I should make this cake again in the 9-inch pan - will have to find an occasion to do it .
Thanks Annie! I know Carol in previous posts said that she tried them and liked it, but I find it tasting too raw and inedible, so they’re back in the freezer. Maybe next time I should try cooking the peel for a few minutes, instead of just letting it sit in the syrup overnight. The overall taste of the cake is actually a good balance between lemon and white chocolate.
. I want to make this cake in 6x2 pans - mostly because it’s a big cake (the recipe said it served 14-16). Rose said on page 470 of HCB that 9 by 2 inches cake pan is 8 2/3 cups and 6 by 2 inches cake pan is 3 3/4 cups. If I do my math right then I should multiple the recipe by 0.43 (3.75/8.6667) to convert it to 6x2. I know I could probably just divide everything in half, fill the pan to almost half full per the recipe, and bake whatever batter I have left in madeleine pan or muffin pan. Am I thinking this right? Any tips/thoughts?
