Lemon Drizzle Cake Recipe | Quick and easy | Soft and fluffy
This recipe is simple but delicious, made up of just 5 ingredients. Its super moist, soft and fluffy. A must try for everyone one !!
Ingredients:
For the sponge
Butter 225 g
Caster Sugar 225 g
Eggs 3 large
Self raising flour 225 g
Zest of 2 lemon
For the drizzle
100 g of caster sugar
juice of 2 lemons
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#lemondrizzlecake #lemoncake #homebaking #cakelovers #howtomakealemondrizzlecake
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Music: YouTube Audio Library (Papov - Yung Logos)
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Thanks for watching!
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
Light as a Cloud Cake
Also called Japanese cheesecake, this cloud cake has the tangy flavor of cheesecake, a rise reminiscent of soufflés, and a moist, bouncy crumb akin to chiffon cake. Flecked with vanilla bean, this lightly sweet cake is the perfect endnote to an indulgent meal. Finish each serving with a light dusting of powdered sugar, a dollop of whipped cream, and fresh seasonal fruit—or toast slices on the stovetop for an incredible French toast the next morning.
Like a soufflé or angel food cake, egg whites are whipped separately to stiff peaks and folded into the batter to maximize rise and make the final cake light and tender. Unlike a soufflé, however, this cloud doesn’t deflate.
You can make this cake up to three days in advance and wrap tightly in plastic wrap to store—it’s actually better the day after it’s baked. Feel like playing? Swap almond extract and orange zest for the vanilla bean, or fold lemon zest and poppy seeds into the batter.
My Secret Fluffy Vanilla Frosting
Unlike traditional buttercream, this Fluffy Vanilla Frosting is silky smooth, much fluffier and far less sweet. The texture is slightly denser than whipped cream, but unlike whipped cream that deflates within hours, this Frosting is stable for days. It pipes like a dream, and is straightforward to make.
It's actually an old fashioned frosting called Ermine Frosting. If you've never heard of it before, the ingredients and method will intrigue you!
PRINT RECIPE:
???????? Lemon Pie Paso a Paso con merengue suizo (Tarta de Limón) ???? || Feather Sweets
Aprende a hacer Lemon Pie Paso a Paso con merengue suizo (Tarta de Limón). En este video aprenderás a hacer la masa sablée de limón para la base, la crema pastelera de limón y el merengue suizo que tan bien le queda a este Lemon Pie.
#LemonPie #tartas #pastelería #FeatherSweets #PastryChannel
Acá te dejo los ingredientes de la receta:
Ingredientes:
Masa Sablée de Limón
250 gr harina 0000
125 gr azúcar impalpable
125 gr de manteca o mantequilla
4 gr de sal
1 huevo
ralladura de 2 limones
Crema Pastelera de Limón
500 ml leche
200 gr azúcar
4 yemas de huevo
60 gr almidón de maíz
200 ml de jugo de limón
ralladura 2 limones
50 gr de manteca o mantequilla
Merengue Suizo
150 gr de claras de huevo (4 claras)
300 gr de azúcar común
1/2 cda esencia de vainilla
Proporción para cualquier Merengue:
peso de claras= x
peso de azúcar=2x
⭐️ Materiales utilizados en el video:
???? Mats de Silicona para horno:
???? Espátula de Silicona:
???? Batidora Planetaria/ Batidora de Pie:
???? Zester o Microplane:
✅ Capítulos del video:
0:00 Intro
1:35 Masa Sablée de Limón
4:45 Crema Pastelera de Limón
9:44 Estirado de la masa, forrado de moldes y cocción
14:38 Rellenado de tartas con la crema pastelera
16:44 Merengue Suizo
19:02 Decoración con Merengue Suizo
20:22 Tartas Lemon Pie Terminadas.
✅ Link al video Barritas de Limón con Lemon Curd
✅ Link a lista de Reproducción Recetas de Tartas:
✅ Los videos están hechos para que puedan aprender pastelería de una manera relajante y sin distracciones. Están pensados para que se vean los procedimientos paso a paso, y para que puedan ver las texturas de las preparaciones. Si tienen alguna consulta sobre algo que no haya mencionado en el video, por favor pregunten!!! Si probaste la receta por favor dejame un comentario contando como te fue!!!
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Formá parte de nuestra comunidad en las redes sociales Instagram, Facebook y Pinterest para mantenerte en contacto:
✅Instagram: @feathersweets
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Espero que les haya gustado y nos vemos en el siguiente video!!! ????????